It’s always nice to find gluten-free and dairy-free treats at the store, but have you ever stopped to check just how much sugar is being added? It’s terrifying! On average you’ll find 10 grams per cookie and a bunch of other ingredients you’ve never heard of. Not to mention hydrogenated oils (also known as trans fats) that are added for flavor and to preserve. Hydrogenated oils are a total beauty buster. This recipe below takes under 25 minutes to prep and bake, uses half the amount of sugar, no dairy, zero hydrogenated oils and yes, it’s flourless. These cookies are seriously delicious. Make sure you have friends around to share them with otherwise you might end up eating them all yourself. They’re that tasty.
Prep time: 10 min
Cook time: 15 min
Approximately 10 cookies
- 1 1/2 cup grounded organic quick oats flakes
- 4 tbs organic sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon (I used organic traditions)
- a dash of cracked sea salt
- 1/2 tsp freshly grated ginger (skin removed)
- 1/4 cup melted coconut oil
- 2 tbs pumpkin puree
- 1 large egg
- 1/4 cup chopped organic dark chocolate. I used 2 medium size blocks of dark chocolate from my local bulk barn. Feel free to add up to 1/2 cup if you like it extra chocolatey.
- Ground you quick oats -make sure you end up with a total of 1 and 1/2 cup of grounded oats.
- Combine all other dry ingredients to the oats. Cinnamon, sea salt, baking soda, and sugar.
- Whisk eggs in a separate bowl and then add to dry ingredients with freshly grounded ginger, and melted coconut oil.
- Chop dark chocolate and then add to all other ingredients. Mix everything well with your hands.
- Lay out some parchment paper on your baking tray and scoop out small portions for each cookie. I personally used an ice cream scooper but a tablespoon will do the trick too. Make sure to gently flatten out each portion and mold into a cookie shape. Bake in the oven on 350F for 15-17 min. Your cookie should look drier than they do moist. Don’t worry! They will still be completely moist on the inside.