1 1/2 cups unsweetened shredded coconut
2 cups Bob's Red Mill gluten free rolled oats
1/2 cup dairy-free chocolate chips
1/2 cup melted coconut oil
1 tsp vanilla extract
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Mix all ingredients, except chocolate chips, together for 2-3 minutes using a stand mixer with the paddle attachment.
Mix in chocolate chips by hand.
Scoop onto a baking sheet lined with parchment paper, foil or a silpat baking mat. (I used an ice cream scoop and got 16 cookies.)
Bake for 15-20 minutes until golden brown and top is crispy. Remove from oven and let sit for 5 minutes.
Transfer to a cooling rack lined with paper towel to absorb any coconut oil that has leaked out during baking (you may notice liquid leaking out as the cookies are baking... this is ok!... but because of this I recommend using a baking sheet with sides)
Enjoy warm, or store in an airtight container unrefrigerated for up to 3 days. Freeze any remaining cookies after 3 days