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Cookies and Smaller Treats

Cookies and Smaller Treats

A delicious and vibrant recipe for Cookies and Smaller Treats, made with plant-based ingredients that offer a clean, sustainable energy boost. These treats are easily customizable with seasonal additions and focus on nutty undertones and bright flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups oat flour
  • 3/4 cup coconut sugar
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1/2 cup melted coconut oil
  • 1 cup dark chocolate chips
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon baking soda
  • a pinch of sea salt
  • zest of one orange

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare baking sheets with silicone mats.
  2. In a small bowl, whisk the ground flaxseed with water and let it sit for 5 minutes.
  3. In a large mixing bowl, combine the melted coconut oil and coconut sugar, whisk until the mixture looks like wet sand.
  4. Stir in the flax egg, vanilla bean paste, and orange zest.
  5. Sift in the oat flour, baking soda, and sea salt, mixing by hand.
  6. Gently fold in the dark chocolate chips.
  7. Using a small scoop, drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 10 to 12 minutes until the edges are slightly golden and the centers are soft.
  9. Let the treats rest on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

To prevent spreading, chill the dough if the kitchen is warm. Ensure the coconut oil is not too hot when mixed. To achieve a fudgier center, use the pan-banging technique halfway through baking.