Oatmeal Double Chocolate Chunk Cookies
Winter days even when it sometimes feels like a spring day these times call for a sweet treat. Perhaps some of you made resolutions that restrict your food freedoms… So I present to you Oatmeal Double Chocolate Chunk Cookies. Pairs fabulously with Matcha green tea or a dark roast cup of coffee a good book and you are set.
Prep time about 20/30, 40 if making Flax gel eggs and including clean up less than 10 to bake.
¾ C. melted coconut oil. (Heat a pan of water and once removed from heat place coconut oil jar in the pan, loosen the lid first)
1 ½ Cups Brown Sugar
2 Eggs, or 2 Flax eggs, or 3 TBSP flax gel egg
½ Cup Cocoa Powder
1 TBSP. Cinnamon
½ tsp. baking soda
1 C. gluten free oat flour
(take gluten free oats and put in the food processor until it resembles flour about 2 cups)
2 Cups Gluten free oats
1 Cup Chocolate Chips
Sea Salt flakes (this gets lightly sprinkled on top each of the raw cookie dough balls) Party in your mouth I promise!
1. Mix coconut oil and sugar mix well. 2. Add in eggs (flax eggs) mix well. 3. Add Baking soda and cocoa powder mix well. 4. Next throw the oat flour and the rolled oats into the bowl mix well. 5. Last but not least the chocolate chips and mix all together well. 6. Lightly sprinkle each piece of raw dough with sea salt.
Bake 350 F for about 8-10 minutes. If you can manage to wait a few minutes to eat a cookie than wait or be like me and burn the mess out of yourself because you want a cookie now.
Recipe freezes incredibly well. Double or triple the batch. When storing baked cookies I recommend adding the piece of bread to the container trick to prevent hardening.