Double Chocolate Oaties
Yield: 2 dozen cookies
- 2 cups toasted rolled oats (toast in 350° oven on a foil lined baking sheet 5 to 10 minutes)
- 2 sticks pastured butter, softened
- 1/2 cup maple syrup
- 2 TBSP flax seed meal
- 1/4 cup water
- 2 TBSP Brewer’s Yeast (Optional, but adds a unique and yummy flavor – my secret ingredient. Can sub nutritional yeast as well.)
- 1 cup unsweetened shredded coconut
- 1 cup dark chocolate chips. I usually use an 85% Lindt chocolate bar, chopped into chunks.
- 2 TBSP cocoa powder (I like Hershey’s Dark)
- 2 tsp espresso powder (Optional, but really brings out the chocolate flavor!)
- 2 tsp vanilla
- 2 tsp cinnamon
- Pinch of salt
- Combine flax seed with water and set aside, allowing to gel for about 10 minutes.
- In large bowl, combine all ingredients including flax seed gel, and refrigerate for 15 minutes.
- Pre-heat oven to 325º
- Remove cookie dough from fridge and roll into bite sized balls.
- Place on foil lined baking sheets and bake for 9 to 11 minutes.
- Cookies will come out of the oven looking like this…(although darker since the Oaties pictured below were made without cocoa powder).
- Allow cookies to cool for about 5 minutes. Then reshape into balls and place on cooling racks until completely cooled (I stick mine in the freezer, cooling racks and all, to speed up the process). Store cookies in fridge and enjoy!