Ingredients
Scale
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup dark chocolate chunks or chips
Gluten Free Option (replace the whole wheat flour with below):
- 1/2 cup almond flour
- 1/8 cup tapioca flour
- 1/8 cup rice flour
- 1/2 teaspoon xanthum gum
For the drizzle:
- 2 Tbsp Greek yogurt
- 1/4 teaspoon teaspoon Vanilla extract
- 1 teaspoon Maple syrup
Instructions
- Preheat an oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Pulse the oats in a food processor a few times to break them into smaller pieces. Add the whole wheat flour, baking powder, salt and cinnamon. Give it a few pulses.
- In a large bowl combine the egg, maple syrup and melted butter. Whisk until combined.
- Add the dry ingredients into the wet and mix until a batter forms and it is evenly mixed.
- Fold in the chocolate chips/chunks.
- Take out approximately 1 tablespoon of dough and roll it into a ball and flatten it on the cookie sheet. Repeat until the cookie sheet is full.
- Bake for 10-12 minutes or until the edges start to turn golden.
- Let it cool completely on a wire rack.
- For the drizzle: Once the cookies are cooled completely, mix all the ingredients for the drizzle in a bowl and drizzle over the cookies.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
