Double chocolate sea salt cookies
Ingredients
- 1 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup almond flour
- 1/4 cup ground flax seeds
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1 banana, mashed
- 1/4 cup agave syrup
- 1/4 cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- 1/3 cup vegan chocolate chips
- 1/2 tsp flaked sea salt
Directions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking soda, salt, and cocoa powder.
- In a large bowl, mash the banana. Stir in the agave syrup, almond milk, and coconut oil.
- Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
- Allow the dough to sit for three minutes. Scoop the dough onto the baking sheet to form 12 cookies. Flatten them slightly.
- Bake for 18 minutes. Finish each cookie with a sprinkle of flaked sea salt. Allow to cool five minutes before serving.
- Enjoy immediately or store in the refrigerator for up to one week.
