Thin & Crispy Chocolate Chip Oatmeal Cookies
- 1/2 cup coconut oil
- 1/3 cup raw honey
- 1/3 cup maple syrup
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 cup of spelt flour
- 1 cup rolled oats
- 1/2 teaspoon of baking soda
- dash salt
- 3/4 cup of dark chocolate chips
In a mixing bowl, cream the coconut oil, honey, and maple syrup until well incorporated. Add egg and beat well. Beat in vanilla. (mixture will appear curdled — due to texture of coconut oil.) In separate bowl combine flour, oats, baking soda and salt. Gradually add to oil/sweetener mixture and mix. Stir in dark chocolate chips.
Drop by rounded spoonfuls (about a tablespoon) onto a baking sheet. Bake at 350º for 7-8 minutes. The cookies will spread and ideally the bottom will be browned. This lends to a nice crispy texture when cooled. This yields 28 to 30 cookies.
**I learned after the first batch to only put 8 on a tray. I baked mine for 7 min 30 seconds and then cooled them on the tray for a minute before transferring them to the cooling rack.