- Yield: 16 cookies
- ⅓ cup / 80 ml coconut oil
- ⅓ cup / 80 ml brown rice syrup
- 2 tablespoons water or milk of your choice (nut, seed, rice … )
- 1 teaspoon vanilla extract
- 2½ cups / 250 g gluten-free rolled oats ½ cup / 60 g coconut sugar
- ½ teaspoon fine sea salt
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup / 70 g chopped organic dark chocolate (80% or higher)
- Flaky sea salt
How to Make It
- Preheat the oven to 325°F / 170°C. Line a baking sheet with parchment paper.
- Melt the coconut oil in a small saucepan over low-medium heat. Whisk in the brown rice syrup, water, and vanilla. Remove from the heat.
- Blend the oats in a food processor until you have a rough flour. Transfer it to a large bowl and add the coconut sugar, salt, pepper, baking soda, and baking powder. Stir to combine. Add the coconut oil mixture to the dry ingredients and fold to combine. Fold the chocolate into the batter.
- Spoon out balls of dough onto the prepared baking sheet, leaving at least 2 inches / 5 cm between them (they spread a lot!). Garnish each cookie with a few flakes of sea salt. Bake for 13 to 15 minutes, until golden brown. Remove from the oven, let sit on the baking sheet for 5 minutes, and then transfer to a cooling rack. Store the cookies in a tightly sealed container at room temperature for up to 5 days.