Chocolate Oat Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 1/2 cups Rolled oats, gluten free

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 Chocolate drizzle
  • 1 tsp Cinnamon, ground
  • 3/4 cup Times almond meal, Organic
  • 1 tsp Times baking powder, Organic
  • 1/4 cup Times carob powder, Organic
  • 1/2 cup Times milk chocolate drops, Organic
  • 1/4 cup Times rapadura sugar, Organic
  • 1 tsp Vanilla bean extract

• Snacks

  • 1 Cookies

Found on wholesomepatisserie.com

Description

Ingredients

• Cookies
• 2½ cups gluten free rolled oats
• ¾ cup Organic Times almond meal
• ¼ cup Organic Times rapadura sugar
• ¼ cup Organic Times carob powder
• 1 tsp Organic Times baking powder
• 1 tsp ground cinnamon
• 2 eggs
• ½ cup maple syrup
• 1 tsp vanilla bean extract
• Chocolate Drizzle
• ½ cup Organic Times milk chocolate drops, melted

Directions

• Cookies
• Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
• In a large mixing bowl, combine oats, almond flour, sugar, carob, baking soda and cinnamon.
• In a separate mixing bowl, whisk together eggs, maple syrup and vanilla.
• Pour the wet mixture into the dry and mix until well combined.
• Using your hands, form cookies, approx. 2-3 Tbsp of mixture per cookie. A bit smaller than a golf ball.
• Place them on your prepared baking tray, 1 inch apart.
• Bake cookies for 8-10 minutes or until golden brown and they lift off the baking sheet.
• Let cookies cool on tray for 5 minutes before removing.
• Transfer to a wire cooling rack to cool completely.
• Chocolate Drizzle
• Over a double boiler, melt chocolate drops on a medium heat until completely melted and smooth.
• Once the cookies have cooled, drizzle melted chocolate over each one.
• Serve and Enjoy!