36 - 1 oz. cookies
Preheat over to 350 degrees. If using whole almonds to prepare almond meal, grind these first and set aside. In a large mixing bowl place all ingredients, except oatmeal and coconut chips. Mix thoroughly on low speed for 3-5 minutes. Once well blended, add oatmeal mixing again on low speed for 2 additional minutes. Dough will be loose. Cover and refrigerate dough for at least 4 hours. This allows the oatmeal to soften and absorb the liquid. Should you prefer a thinner cookie, reduce amount of refrigeration time.
Scoop dough by either a rounded teaspoon or use a #40 (purple handled) thumb scoop. Place evenly on baking tray with baking sheet. Lightly press coconut chips into the top of scooped dough prior to baking.
Bake for 10 minutes, then rotate baking tray to balance color baking for another 5 minutes. Depending on your oven, time may vary. A finished cookie will have golden brown around the outer edge and a touch across the top of cookie.
Allow to cool before storing.
Store cookie airtight for up to 5 days. Or freeze and pull only a couple out at a time.
Add deliciousness with a variety of ingredients: