Recipe by Jean Pereira
Ingredients:
Makes 30 small cookies
Dry ingredients:
3 cups oats (see notes)
1/4 cup coconut flour
2 tbsp flax seed powder
2 tbsp chia seeds
3 tbsp maple syrup or honey
2 tsp cinnamon powder
1 tbsp cocoa powder
1/2 cup sugar (add 1 cup if you like it sweet)
1 tsp baking soda
1 tsp baking powder
1/2 - 1 cup cup chocolate chips
Wet ingredients:
3/4 cup coconut oil (stir it quickly to melt)
1/3 cup oat milk
3 egg whites
1 tbsp vanilla essence
Steps:
- Preheat oven to 400F. Line 2 large baking trays with parchment paper and set aside.
- In a large bowl, mix all the dry ingredients together. Don't add the chocolate chips. Set aside.
- Mix all the wet ingredients together in another bowl.
- Combine the wet and dry ingredients.
- Last, add the chocolate chips.
- Shape the dough in to balls of desired size using your palms.
- Place it on the baking tray and gently flatten using your fingertips or the back of a spoon.
- Bake for 20-25 minutes till the dough is cooked. Cool for 15 minutes then transfer to an airtight container.
- ENJOY!
Notes:
- If the oats is too thick, run it through a blender for 10-15 seconds in the beginning so it's easier to absorb the wet ingredients. If you still find that the mixture is a bit dry and hard to shape into balls, add a tbsp of oat milk at a time and combine.
- If you increase any of the dry ingredients, you will have to increase the wet ingredients proportionately.