Oatmeal cookies are so comforting to me. They remind me of a home daycare I went to when I was little - they always had iced oatmeal cookies for snack time in the morning. The BEST — however, watching Barney everyday….maybe not the best. What can I say, I’m an 80’s kid!
For these cookies, I am using Sprouted Rolled Oats from One Degree Organic Foods. I LOVE that they are Certified Gluten-free as well as checked by a third party for Glyphosate residue. Oats can be highly contaminated with glyphosate, which can cause gut issues, among other health concerns. Sprouting the oats means that the grains are more easily digested by the body, which is great if you are someone that typically has an issue digesting grains! It also allows more nutrients to be bio available to your body — the nutrients that would have been used by the plant. You also can look up where your oats came from on their website, which is so awesome for trace-ability! As the name states, you are not more than one degree away from the farmer when you purchase their products - so awesome! We also purchase their Sprouted Oat O’s cereal for my son, which is a great replacement to traditional Cheerios, in my opinion.
I am also using flax eggs in place of eggs. My son reacts to eggs but, if you can tolerate them, I am sure they would work just as well!
Ingredients:
2 Tbsp ground flax seeds (I just use my coffee grinder to grind the seeds into a powder)
6 Tbsp water - to make flax eggs
1 1/2 cups Sprouted Rolled Oats
1 cup Sprouted Oat flour (I just use my coffee grinder to grind the oats into flour)
1/2 tsp baking soda
1/2 tsp aluminum-free baking powder
1/4 tsp sea salt
1/4 cup honey or maple syrup
1/4 cup plus 2 Tbsp coconut oil, melted
1 tsp vanilla
1/2 cup Enjoy-life Mini chocolate chips or favorite dark chocolate bar, chopped
Directions:
Preheat oven to 350F. Make flax eggs by combining ground flax and water into a large mixing bowl and stirring to combine. Allow to sit for several minutes or until thickened. In another mixing bowl, stir together oats, flour, baking soda, baking powder and salt. To the flax egg mixture, add your honey, coconut oil and vanilla. Stir well. Pour the dry ingredients, into your wet ingredients and stir. Once combined, add chocolate chips and stir. Take the dough by the tablespoon and place onto a parchment lined baking sheet (easy cleanup) — I press down the dough a bit because they will not spread. Bake cookies at 350F for 10-12 minutes. Cool to enjoy!
Makes about 18-20 cookies, depending on how generous you are with the size.