Maple Oat Cookies with White Chocolate
Makes ~2 1/2 dozen small cookies
3 ounces (~6 tablespoons) coconut oil
1/2 cup maple sugar*
1 large egg
1 teaspoon vanilla extract
2 tablespoons golden flax seed meal
1/2 cup brown rice flour
1/4 cup whole almond meal
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon xanthan gum
6 tablespoons Scottish Oatmeal*
3/4 cup white chocolate chips*
-Preheat your oven to 350 degrees F and line baking sheets with parchment.
-In a stand mixer with a paddle attachment, cream the coconut oil and maple sugar until there are no lumps.
-Add the egg and vanilla and beat until creamy and lighter in color. Add the flax seed meal and beat to incorporate.
-In a separate bowl measure and whisk together the rice flour, almond meal, cornstarch, baking powder, salt and xanthan gum. Add to the egg mixture and mix to combine well.
-Add the oats and white chocolate chips and mix to distribute evenly.
-Scoop or spoon single tablespoons onto your lined baking sheets, leaving at least an inch between each cookie.
-Bake for 7-9 minutes until light golden brown on edges. Cool slightly before removing from the baking sheet.
*Ingredient Notes:
-I get my maple sugar from our local co-op which carries U.P. Sugar Shack sugar. You can also purchase maple sugar online at Marx Foods.
-I use Bob's Red Mill Organic Scottish Oatmeal but you could substitute other oats for more texture or give some regular rolled oats a quick whizz in the food processor. Think of creating a slightly shredded meal and not oat flour, this should only take a few pulses.
-I get my dairy-free white chocolate from Chocolate Emporium.
We were out monitoring our sap buckets and soaking up the sun yesterday.
Perfect was doing her best Arctic fox impression, trying to catch mice tunneling under the snow.
