Soft and Gooey Chocolate Chip Oatmeal Cookies
Ingredients
- 2 tbsp ground flax mixed with 1/4 cup warm water (egg replacement)
- 1 1/4 cup rolled oats
- 1/2 cup spelt flour
- 1/2 cup smooth natural almond butter
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1 tsp vanilla bean paste
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups of chopped dark chocolate chunks
Preparation
Preheat the oven to 175°C and line a baking tray or two with parchment paper.
In a small bowl combine water and flax seed and leave to thicken for about 10 minutes.
In a large mixing bowl, stir together the coconut oil (not melted), sugar and almond butter until it is totally smooth and almost liquidy.
Once this texture is achieved, add in the vanilla, baking powder, baking soda and salt and mix all together.
Add the oats and mix until combined.
Fold in the flax “egg”.
Fold in the spelt flour until just combined.
Fold in the chocolate chunks.
Scoop into golf ball-sized portions and bake in the oven for about 10-12 minutes, until sides are golden and crispy, leaving enough space between them as they spread.
Let them cool on the baking tray so they firm up a little.
