1/2 cup granola butter, I used Kween & Co.
¼ cup maple syrup
¼ cup coconut sugar
1 teaspoon vanilla extract
1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)
1 cup oat flour
1 cup rolled oats
¾ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon salt
½ cup dairy free dark chocolate chips
Method of Preparation:
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a small bowl combine the flax and water and set aside.
In a medium bowl, whisk together the granola butter, maple syrup, coconut sugar and vanilla.
Add the flax egg and whisk together. Then add the oat flour, rolled oats, baking soda, cinnamon, and salt and stir to combine. Stir in the chocolate chips. The batter will be thin but will thicken as it sits.
Use a small ice cream scoop to scoop the cookie dough onto the baking sheet leaving 2-inches between the scoops for spreading. Bake for 10 to 12 minutes, rotating halfway until the edges are golden brown and the top has crackled slightly.
Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.