Gluten-Free Oatmeal Cookies Recipe With Chocolatey Indulgence

Ingredients

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Prepare Flax Egg

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix 1 tbsp flaxseed meal with 3 tbsp water. Let rest for 5 minutes.

Mix Dry Ingredients

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine oats, almond flour, baking soda, cinnamon, and salt.

Mix Wet Ingredients

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix melted coconut oil, maple syrup, vanilla extract, and flax egg separately.

Mix Everything

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Gradually fold dry mixture into wet and once evenly mixed, fold in chopped chocolate pieces.

Bake and Serve

[{ "selector": "#anim6", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Scoop onto a lined baking tray in cookie shapes and bake at 175°C for 10-12 minutes. Serve with a drizzle of melted chocolate.