Dark Chocolate Almond Oatmeal Cookies

• Vegan
• Gluten free

• Pasta & Grains

  • 3/4 cup Oats, old fashioned

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 1/4 cup Coconut palm sugar
  • 1/4 cup Dark chocolate chunks/chips/nibs
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Flax seeds, ground

Found on runningwithspoons.com

Description

Ingredients

• 1 Tbsp. ground flax seeds + 3 Tbsp. water**
• ¾ cup old fashioned oats
• 3/4 cup blanched almond flour
• ½ tsp. baking powder
• ¼ tsp. salt
• ¼ cup coconut palm sugar***
• 2 Tbsp. coconut oil, melted
• ½ tsp. vanilla extract
• ¼ cup dark chocolate chunks/chips/nibs

Directions

• Prepare your flax egg by combining ground flax seeds and water in a small bowl. Give it a gentle stir before setting aside for ~5 minutes to allow it to gel.
• In a large mixing bowl, combine oats, almond flour, baking powder, salt, and sugar. Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken. Fold in chocolate chunks.
• Cover bowl with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.
• When ready to bake, preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
• Bake for 8-10 minutes, or until the edges begin to turn golden brown.
• Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to a week.