Description
Crispy, chewy, hearty cookies made with oat flour, oats, and chocolate. Simple ingredients, bold cookie!
Ingredients
- 1 whole Egg
- ¼ cups Creamy Nut Butter
- ¼ cups Coconut Oil, Melted And Cooled
- 1 teaspoon Vanilla Extract
- ½ cups Turbinado Sugar
- 1 cup Oat Flour
- ½ teaspoons Baking Soda
- ¾ teaspoons Cinnamon
- ¼ cups Quick Oats
- ¼ cups Sunspire Sundrops
- ¼ cups Dark Chocolate Chips (I Used Sunspire), For Topping
- 1 pinch Sea Salt For Garnish
Preparation
Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk egg, nut butter, coconut oil, and vanilla extract. Add sugar and whisk again until smooth. Set aside.
In a small bowl, stir dry ingredients: flour, baking soda, and cinnamon. Stir into wet ingredients until combined. Add quick oats and Sundrops and stir until incorporated. You can refrigerate the dough before baking, but I prefer baking immediately for a flatter, crispier cookie. The choice is yours!
Using a cookie scooper or spoon, scoop portions about the size of the palm (or larger, if preferred) and gently roll into a ball. Press a couple dark chocolate chips into each cookie. Spread the dough portions evenly, about 2 inches between each. Lightly sprinkle each with sea salt and bake for 12–14 minutes, possibly longer if large cookies.
Remove when golden brown around the edges. Let them cool slightly on the pan to allow them to firm up before serving. Enjoy!
