Amy's Healthy Baking Flourless & Eggless Double Chocolate Oatmeal Cookies
Desserts
Ingredients
1 cup (100g) instant oats
¾ cup (60g) unsweetened cocoa powde
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
6 tbsp (94g) mashed banana (about 1 small)
1 tsp vanilla extract
½ cup (120mL) pure maple syrup, room temperature
3 tbsp (42g) miniature chocolate chips, divided
Directions
Whisk together the oats, cocoa powder, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together the coconut oil, banana, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet using a spoon and spatula, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
Notes: It’s extremely important to measure both the oats and cocoa powder correctly using a kitchen scale. Too much cocoa powder will make your cookies taste bitter. Too much of either ingredient will also dry out the cookies and make them cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.