Sprouted Khorasan Oatmeal Chocolate Chunk Cookies

These cookies are loaded with chocolate chips and the rich caramel flavor of coconut sugar makes them a deliciously irresistible twist on an old classic.

Yield: 12 Cookies


1 flax egg (1 Tbsp One Degree Organics Flax Seeds, ground + 2 1/2 Tbsp water)
1 1/2 cups One Degree Organics Sprouted Quick Oats
3/4 cup One Degree Organics Sprouted Khorasan Flour
1/2 cup vegan butter or coconut oil
2/3 cup coconut palm sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 heaping cup semi-sweet chocolate chunks
1/2 cup walnuts, chopped (optional)


Combine the ground flax seed and water in a small bowl and set aside. In a large bowl combine the flax egg, vegan butter or coconut oil, coconut palm sugar, and vanilla, and using an electric mixer beat on medium-high speed until creamed and well combined, about 3 minutes.

Add the oats, sprouted khorasan flour, cinnamon, baking soda, and salt, and beat on low speed until combined, about 1 minute. Add in the chocolate chips and beat on low speed until just combined, about 30 seconds.

Using a large scoop or your hands, form balls of dough and place on a parchment lined baking sheet. Flatten the cookies slightly. Refrigerate for about 1-2 hours. Do not bake un-chilled dough because cookies will bake thinner, and will tend to spread.

Preheat oven to 350 degrees F. Bake cookies for about 11-12 minutes, or until edges have set; don’t over-bake. The cookies will firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.