1 c (100g) instant oats ** See NOTE
¾ c (90g) whole wheat flour
1 ½ tsp (4g) baking powder
½ tsp (1g) cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
¾ tsp (4mL) almond extract
½ c (120mL) agave
2 tbsp (10g) shredded unsweetened coconut
2 tbsp (28g) finely chopped dark chocolate
NOTE: She makes it a point (several times) that you need to WEIGH the oats and flour, not rely on measuring cups. Otherwise the cookies will be too dry.
Second note: I thought I’d gotten almond extract after my last almond recipe when I didn’t have it, but apparently I didn’t. Because this calls for only a little, I just used Amaretto.
Preheat the oven to 325. Line a baking sheet with parchment or a Silpat (aluminum foil works too).
RP Servings: 8
Another “clean eating” food that isn’t worth the effort. Honestly… That’s so frustrating. Clean eating just means “not processed.” It doesn’t mean BAD. I won’t throw these away (most likely) but I doubt they’ll get eaten, even with my spring breaking college student home. Very disappointing. I think I’ll go make my GOOD gluten free oatmeal cookies now!
UPDATE: Yeah… We threw them away.