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Heat oven to 350 degrees.
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On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside.
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Line a large baking sheet with a baking mat or parchment paper for the cookies.
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In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
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With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
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Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
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Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
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Bake cookies for 10 minutes or until they are set and golden brown around the edges.
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Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.