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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: /chocolatessweets/chocolate-rocks/). Ingredients:
1 tablespoon chia powder |
1/4 cup warm water |
1 cup whole wheat flour |
2 tablespoons cornstarch |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1 pinch nutmeg |
1/4 teaspoon salt |
1/4 cup shortening |
1/4 cup salted butter |
1/3 cup sugar |
1/2 cup brown sugar |
1 tablespoon golden syrup |
1/4 teaspoon vanilla |
3/4 cup thick-cut rolled oats |
100 g chocolate, rocks or 100 g candy coated chocolate |
Directions:
1. Preheat oven to 375F and line a baking sheet with silicone or parchment.
2. In a small cup, whisk together the chia and water. Let stand 5 minutes.
3. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
4. In a large bowl, beat together the shortening, butter, sugars and corn syrup.
5. Add chia mixture and vanilla, beat well.
6. Add dry ingredients to the creamed ingredients, beat until combined.
7. By hand, mix in the rolled oats and chocolate rocks.
8. *Optional step: wrap dough and chill 1 hour, up to overnight*.
9. Scoop scant tablespoons of dough onto the cookie sheet.
10. Bake one sheet at a time for 10 minutes.
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