Ingredients

• ¾ cup old-fashioned rolled oats (certified gluten-free if needed)
• ¾ cup blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ tsp cinnamon (enhances warmth + balances blood sugar)
• ¼ cup coconut oil or butter, melted & cooled
• ½ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1 tsp pure vanilla extract
• ¾ cup sugar-free dark chocolate chunks or chips (e.g., Lily’s or ChocZero)
• Optional: 2 tbsp chopped toasted walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Pulse oats in food processor 3–4 times for slightly finer texture (keeps cookies tender but intact).
Whisk pulsed oats, almond flour, coconut flour, baking soda, salt, and cinnamon.
In another bowl, whisk melted oil, brown sugar substitute, egg, and vanilla until smooth.
Fold dry ingredients into wet, then stir in chocolate (and nuts, if using).
Chill dough 20–30 min—prevents overspreading and deepens flavor.
Scoop 1.5-tbsp balls, place 2″ apart. Flatten slightly with damp fingers (they’ll rise and spread gently).
Bake 11–13 min—edges golden, centers soft. They’ll firm as they cool but stay wonderfully chewy.
Cool 5 min on sheet. Store airtight—they stay moist for 5+ days thanks to oats’ natural oils!