These cookies are moist and delicious without being excessively sweet and owing to the coconut palm sugar along with the maple syrup (a natural sweetener in liquid form) , the melted coconut oil, they form into soft mounds on the baking sheet that can be pressed down gently with a fork to shape them and will flatten into rugged cookie shapes while baking.
You will see that the recipe for these cookies are similar to the oatmeal ones but this is what I love about cooking. You can be creative – play around with ingredients and not be afraid to try different combinations. The main flour for these delights is a low carbohydrate grain-free one but of course if almonds are not for you, try the other variation on this website and substitute the almond flour with a more oats.
I find that sometimes new variations work for me and sometimes they don’t. One variation I discovered is when to add the chocolate. You can either add it to the food processor and blend the mixture altogether which results in more chocolatey looking cookies or you can add the chocolate after the ingredients come out of the blender so the cookies still look like more conventional chocolate chip cookies. One variation that I am yet to try (hey, I’m dairy-free and gluten-free I can’t be egg-free too just yet!) is a vegan version substituting eggs with something like home-made apple sauce. Will let you know how that goes at some point but in the meantime why don’t you try it out and let me know?
Ingredients (makes 12-14 cookies depending on size):
- 1/2 cup of organic GF oats ground into flour
- 1/4 cup of organic GF oats
- 3/4 cup of almond flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 2 tbsp of melted coconut oil in double-basin
- 2 medium-sized organic eggs (whisked)
- 1/4 tsp sea salt
- 1 dessert sp of flax seeds
- 1/4 tsp GF bicarbonate of soda
- 1 tsp organic vanilla essence
- 150 gm organic 85%-90% chocolate broken into small pieces
- Preheat oven to 180C, grease baking sheet. I use a baking stone which saves having to do this chore!
- Weigh out all the dry ingredients and place everything in food processor part from unground GF oats (and the chocolate IF you want them to remain regular cookie coloured as opposed to chocolate coloured)
- Whisk eggs, vanilla essence and maple syrup together then add to food processor
- Start to blend ingredients in processor and add the melted coconut oil. I leave this to the last moment as I do not like the idea of a plastic-based food processor containing anything too hot for very long. Of course you do not need to use a food processor at all if you don’t want to and besides it saves the washing up. Simple ensure all ingredients are thoroughly mixed together at this stage.
- Using a dessertspoon and a fork, scoop a heaped spoonful of mixture onto baking sheet/stone and press down lightly with the fork to shape it into a roughly circular squashed mound. This will spread slightly on the sheet so ensure you leave a couple of centimetres gap between each cookie on the tray.
- Bake in the pre-heated oven for about 12-15 minutes depending on your oven. I like them to be very soft (and the chocolate is very gooey looking) when pressed slightly with a fork and they have started to turn golden brown.
- Allow to cool slightly before transferring to a plate as they will still be sticky and soft but will harden slightly so they are more manageable to handle when cooler.