Cookie - Chai Coconut Oatmeal Cookies
By tinathorn
It’s all about the chai spices: cardamon, cinnamon, ginger, and nutmeg in these oatmeal cookies packed with walnuts and coconut. Is this what heaven looks like? I hope so!
Ingredients
- COOKIES:
- 2 tablespoons ground flaxseed meal + 6 tablespoons water (2 flax eggs)
- 1/4 cup coconut sugar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon pure vanilla extract
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 ccup gluten-free rolled oats
- 1/4 cup raw walnuts, chopped
- 1/4 cup coconut, unsweetened, shredded
- GLAZE:
- 1/2 teaspoon coconut oil
- 1 teaspoon coconut butter
- 2 teaspoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon ground ginger
Details
Servings 9
Preparation time 10mins
Cooking time 22mins
Adapted from mangiablog.com
Preparation
Step 1
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Mix the flaxseed meal and water together in a small mixing bowl. Set aside and let sit for 10 minutes, or until thickened.
In a large mixing bowl, combine the coconut sugar, olive oil, and vanilla until smooth.
Add in the flax egg mixture and mix until everything is incorporated.
Mix in the oat flour, spices, salt, and baking soda and mix until a dough begins to form. Fold in the oats, walnuts, and coconut.
Using your hands, roll the dough into tablespoon sized balls, place on the baking sheet, and gently flatten using the palm of your hand.
Bake for 10 to 12 minutes, or until the cookies have risen slightly and are golden on the bottom.
Let cool and make the glaze.
In a small mixing bowl, melt the coconut oil and coconut butter in the microwave for 15 seconds and mix.
Whisk in the maple syrup and spices and mix until smooth and thick.
Glaze each cookie with a bit of the glaze.
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