Ingredients:
- 1½ cups Citrine Delight Coconut Granola
- ½ cup rolled oats
- ¾ cup almond flour
- ¼ cup unsweetened shredded coconut
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup melted coconut oil
- ¼ cup pure maple syrup
- 1½ teaspoons vanilla extract
- (Optional) 2 tablespoons dark chocolate chips, chopped pecans, or dried pineapple
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine granola, oats, almond flour, shredded coconut, baking soda, and sea salt.
- Add wet ingredients: Stir in melted coconut oil, maple syrup, and vanilla until the dough holds together when pressed.
- Scoop and shape: Form 2-tablespoon-sized balls, flatten gently, and place 2 inches apart on the sheet.
- Bake for 10–12 minutes until the edges are golden brown.
- Cool and enjoy: Let cookies rest for 10 minutes on the sheet before transferring to a rack.
Tip: For extra chewiness, slightly underbake and let them cool completely — the maple syrup and coconut oil will set beautifully.