Chewy Flourless Oatmeal Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 6 tbsp Coconut sugar

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on runningwithspoons.com

Description

Ingredients

• 1 cup (80 g) quick oats
• 1 cup (128 g) almond flour
• 6 Tbsp (72 g) coconut sugar*
• ½ tsp baking soda
• ½ tsp baking powder
• 1 large egg
• 3 Tbsp (45 ml) coconut oil, melted**
• (optional) chocolate chips, melted, for coating.

Directions

• Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
• In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix until fully combined.
• Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.
• Bake for 7 – 9 minutes, until the edges begin to turn golden brown.
• Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
• Optional: melt some chocolate chips and use a knife or the back of a spoon to spread some chocolate on one side of the cookies. Place them in the fridge to set before enjoying.