Prep time: 45 minutes
Bake time: 10-12 minutes
Serving size: About 12 cookies
This cookie was made on a whim. Solely because my sister and I were craving a stellar oat cookie. I looked around to see what we had and noticed a few dates hanging out that needed to be used. Perfect. Dates go very well with oats. Add a little chocolate to the mix... now we're talking.
I didn't want to mess around with the science of cookies by adding baking powder, figuring out the perfect liquid-to-flour ratio, tapping the pan, blah blah blah (this was in the middle of my rabbit-hole cookie research). Just a simple cookie I could throw in the oven and not worry about - which I think most of us probably prefer.
So when these came out of the oven and we took a bite... we were SHOCKED.
My sister's words were: "best cookie you've made so far." She is a little biased toward oat cookies though. Either way, sometimes the best results come from the things we don't overthink and just do.
The ingredients list is a bit long, but I hope that doesn't discourage you. If you do end up trying the recipe with brown rice flour, I'm happy to share a few other recipes that call for this, so it doesn't end up hiding away in your pantry. Leave a comment or shoot me an email :)
considerations
1. These cookies have a very small amount of baking soda, so they won't rise much in the oven. I recommend shaping them into the size / thickness you want to end up with. On that note, skip the pan-tapping technique.
2. You can sub the 2 flax eggs for 1 large egg. Add the egg with the liquid mixture once the oil has cooled (I personally haven't tried this but it should work fine).
3. I find the small addition of ghee rounds out the cookie, I don't always love using just coconut oil. But if you don't have ghee, all good! Sub the 2 Tbsp of ghee for 2 additional Tbsp of coconut oil or butter (preferably organic / grass-fed) if you'd like.
4. If you don't have brown rice flour, you could try replacing it with more oat flour, millet flour, or sorghum flour. I wouldn't recommend almond or coconut flour in this case as the higher fat content could change the cookie, likely requiring more liquid.
5. This recipe is naturally gluten-free, but if gluten is a concern of yours, be sure the oats you use are labeled certified gluten-free - conventionally grown oats are often contaminated.
ingredients
6 dates
1 1/2 c oats
1/2 c brown rice flour
1/2 c maple syrup
1/3 c coconut oil
1/4 c desiccated coconut
3 Tbsp tapioca flour
2 Tbsp coconut sugar
2 Tbsp ghee *see note
2 flax eggs (2 Tbsp flax + 4 Tbsp water)
1 1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt + a sprinkle to top
dark chocolate, chopped
steps
Preheat the oven to 375F and line a large tray with parchment paper.
Chop the dates (remove the pits if they have them) and dark chocolate, set aside.
Blend one cup of the oats in a coffee grinder, blender, or small food processor until you reach a flour consistency. Once blended, add the oat flour to a medium bowl. Add the remaining whole oats, brown rice flour, tapioca flour, desiccated coconut, coconut sugar, cinnamon, baking soda, and sea salt then mix.
Add the dates and stir to coat - this should help the dates not clump into one big date-blob. Add the chocolate then mix again, set aside.
Make the flax eggs by mixing 2 Tbsp of ground flax and 4 Tbsp of water. Stir and set aside.
In a saucepan, melt the coconut oil and ghee over low heat. Remove from heat and let it cool. Add the maple syrup and vanilla, then mix. Pour this mixture into the dry ingredients and give it a good stir.
Add your flax egg to help hold the mixture together. Mix until everything is well combined.
Place in the fridge for about 15-20 minutes to let everything sit & hold it's shape.
After the time has elapsed, shape the cookies into your preferred size *see note #1 from above. Top with flaky sea salt and place in the oven and bake for about 10 minutes. Check on them and see if they need another minute or two. Bake until golden brown and not completely firm - they'll continue to cook for a few minutes after baking.
Enjoy!
Kenn
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