Gluten-free oat cookies with chocolate chips

Ingredients for 1 servings:

• 2 eggs
• ½ cup almond butter
• ¾ cup whole cane sugar
• ¾ cup coconut blossom sugar
• 1 tsp vanilla extract
• ¼ cup coconut oil
• 1 tsp baking powder
• 100 g dark chocolate, coarsely chopped
• ½ cup sunflower seeds
• 3 cup(s) oatmeal, gluten-free

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Simple, quick and delicious

Cup size = approx. 200 ml Preheat oven to 175 degrees Celsius. Using a stand mixer or a hand mixer, combine eggs, almond butter, coconut and whole cane sugar, vanilla extract, and coconut oil until creamy. Add baking powder, chocolate, sunflower seeds, and oats and mix well. Place tablespoon-sized mounds of dough on two baking sheets lined with parchment paper, 5 cm apart. Bake for about 12 minutes, or until the cookies are brown around the edges and slightly soft in the center (they will crisp up as they cool). Place on a wire rack with the parchment paper on them and let cool. Once cooled, peel them off the paper, even if they are still a bit sticky. The recipe is for 24 cookies, but the number may vary depending on the size of the mounds. Tip: Instead of coconut blossom sugar, you can also use raw sugar, preferably brown sugar. Instead of vanilla extract, you can use vanilla sugar, but if necessary, use a little less sugar. Almond butter also refers to the almond cream or almond paste available in health food stores. Make sure it’s not sweetened. This recipe is for 24 cookies, but the number may vary depending on the size of the dough.