Ingredients

• Ingredients Units USM Scale 1x2x3x 3/4 cup (156g) coconut oil, at room temp (use vegan butter or unsweetened applesauce) 3/4 cup (150g) coconut sugar or organic cane sugar 1/2 large banana, mashed (or 2 flax eggs, see instructions) 1/4 cup (60ml) unsweetened almond milk or pure maple syrup 2 teaspoons vanilla extract 1 1/2 cups (153g) spelt flour (all-purpose, pastry, oat and white whole wheat ok too)* 1 heaping teaspoon cinnamon 1 teaspoon baking soda (baking powder also works) generous pinch of salt 2 1/2 cups (240g) oats, old fashioned or quick 1 cup (175g) dark chocolate or carob chips (I love Enjoy Life)

Preparation

• Instructions Preheat oven to 350 degrees. Flax eggs: If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 6 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside. Cream together oil & sugar: In a large mixing bowl, combine coconut oil and sugar, mix well, making sure there are no lumps of oil. Add wet ingredients: Add in mashed banana/flax egg, non-dairy milk or maple syrup, and vanilla. Add dry ingredients: Add the flour, cinnamon, baking soda, and salt, mix well to combine scraping the bottom to make sure there are no flour clumps. Add in the oats and mix well. Lastly, add in chocolate chips, mix again. Scoop dough: Line a cookie/baking sheet with a silpat or parchment paper. Scoop out rounded tablespoons of mixture and place on baking sheet about 1 1/2 inches apart. Bake: Place baking sheet in the oven and bake for 10 – 13 minutes, until lightly browned around the edges. Remove from oven, let cool a few minutes and enjoy. Makes approx. 24 cookies Store: Cookies can be stored in an airtight container on the counter for 5 days. They’ll keep longer if stored in the refrigerator for up to 2 weeks. You can freeze your cookies for up to 2 months (see notes).