Dark Chocolate Almond Oatmeal Cookies
Wether you're craving a breakfast cookie, snack, or healthy dessert, these dark chocolate almond oatmeal cookies will satisfy any craving. They are pillowy soft, chewy, and have a delicious added crunch from the dark chocolate and almond pieces. They take just 15 minutes to prep and you get the most delicious cookies you can enjoy all week long.
Ingredients
- 2 flax eggs (2 tbsp flax + 6 tbsp warm water)
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/2 cup peanut butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar, lightly packed
- 1 cup Go Hop Dark Chocolate & Almond oats
- 3/4 cup oat flour
- 1/2 cup chocolate chips
- flaky salt, to sprinkle on cookies
Instructions
- Preheat oven to 350ºF. Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax eggs by combining 2 tbsp flax seeds and 6 tbsp warm water. Set aside for 5 minutes.
- In a medium bowl, combine all wet ingredients: flax eggs, maple syrup, applesauce, and peanut butter and stir with a spatula until smooth.
- Add in all dry ingredients: baking powder, baking soda, brown sugar, oats, and oat flour and stir well to incorporate. Fold in chocolate chips.
- Using a 2 tbsp-sized cookie scooper, scoop dough onto a lined baking tray and lightly press down on each cookie to flatten slightly.
- Place cookies in the oven and bake at 350ºF for 15 minutes or until golden brown.
- Remove cookies from the oven and let cool for 10-15 minutes, then lightly sprinkle with flaky salt.
Notes
How to store: place oatmeal cookies in an airtight container and store in the fridge for up to 1.5 weeks.