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)
1/2 cup vegan butter or coconut oil
2/3 cup coconut palm sugar
1 Tbsp vanilla extract
1 1/2 cups One Degree Organics Sprouted Quick Oats
3/4 cup One Degree Organics Sprouted Khorasan Flour
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.
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.
Organic Flax SeedsSee Product
Organic Sprouted Khorasan FlourSee Product
Organic Sprouted Quick OatsSee Product