1cupwhole grain rolled oats(use gluten-free oats to make it GF)
½cupoat flour(finely ground oats)
⅓cupcoconut sugar
¼cuppure maple syrup
2tablespoonsolid coconut oil
1egg
1teaspoonpure vanilla extract
¼cupsemi-sweet chocolate chips
Pinchof salt
Instructions
Preheat oven to 350ºF.
Add oats, oat flour, coconut sugar, cinnamon, and pinch of salt to a large mixing bowl and whisk until combined.
In a separate mixing bowl, whisk the egg. Then, add the pure maple syrup, coconut oil, and vanilla extract. Whisk well. When using solid coconut oil, it may be clumpy, but that’s fine. Whisk until evenly distributed.
Slowly pour the wet ingredients into the dry ingredients bowl, mixing as you pour. Mix until combined. The dough should be wet and sticky.
Fold in the chocolate chips until evenly distributed.
Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Using a cookie scoop, ice cream scoop, or spoon, scoop out a bit of dough and squeeze it in your palms. Roll it in your palms until it’s round.
Place each dough drop onto the baking sheet and using your hands, press into a cookie shape. You want to form it into the cookie shape first, as they will not flatten on their own.
Bake for 9-13 minutes. Baking for 9 minutes will yield softer cookies, whereas 13 minutes will give you crispier, more caramelized bottoms.
Place on a cooling rack for at least 5 minutes and enjoy!