Ingredients
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1 tbsp. ground flaxseed
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30 ml. coconut oil, melted
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50 g. coconut sugar
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60 g. gluten-free oat flour
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50 g. gluten-free oat flakes
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1 tsp. baking soda or baking powder
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15 g. unsweetened shredded coconut
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dairy-free chocolate chips
Steps
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1
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In a small bowl mix together ground flaxseeds with 3 tbsp. of water. Let it sit for 15 minutes. If you have only flax seeds, blend them in a blender or food processor to get ground flaxseeds. |
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2
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Preheat oven to 180 degrees. Line a baking tray with parchment paper. |
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3
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Combine the "flaxegg" with coconut oil and coconut sugar. Whisk together. Add oat flour, oats flakes, baking soda, and shredded coconut. Mix until well combined. Fold in chocolate chips. |
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4
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Scoop up the dough and place 1 tablespoon of dough on the prepared baking sheet. Arrange cookies on the tray with little distance. Slightly thinner the cookies with your wet palms. |
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5
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Bake cookies for 10 minutes until the edges are just slightly golden brown. |
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6
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Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. |
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