Espresso Oatmeal Cookies

http://mangiablog.com/2013/03/13/espress-shopping/

Coconut Oil Espresso Oatmeal Cookies
Author: Chelsy
Cuisine: American
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins

Serves: 22-25

Ingredients

1¼ c. certified gluten-free rolled oats
½ c. oat flour
½ c. almond flour
½ t. baking powder
½ t. baking soda
½ t. fine sea salt
1 t. ground cinnamon
2 t. instant espresso powder
½ c. coconut oil, at room temperature
1 c. coconut sugar (or brown sugar)
1 large egg
1 t. pure Mexican vanilla extract
1 c. unsweetened, finely shredded coconut
½ c. finely chopped dark chocolate (I used Ghirardelli 70% cacao)
½ c. finely chopped pecans

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.
In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and coconut sugar until creamy.
Add the egg and beat until just incorporated.
Add the vanilla and beat again.
Working in two batches, add the dry ingredients to the wet ingredients until a dough forms.
Fold in the coconut, chocolate, and pecans.
Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.
Bake for 10-13 minutes, or until the cookies are lightly golden on the edges.
Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely.