5 min Prep, 15 min Cook
Inspired by My New Roots new cookbook's recipe
Preheat oven to 170°C
Melt the coconut oil in a small saucepan over low-medium heat.Whisk in the brown rice / maple syrup, water, and vanilla. Remove from the heat.
Blend the oats in a food processor or a high speed blender until you have flour. Transfer it to a large bowl and add the coconut sugar, pepper, salt, 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 the balls of dough onto the baking sheet leaving 5 cm between them. Garnish each cookie with a few flakes of sea salt. Bake for 13-15 minutes, or until golden brown. Remove from the oven, let sit on the baking sheet for 5 minutes, and then transfer to a cooling rack.
Serving Size 66.3 g
|Amount Per Serving|
|Calories 174 cals||9%|
|% Daily Value*|
|Kilojoules 730.3 kJ||9%|
|Fat 4.7 g||7%|
|Sodium 336.3 mg||15%|
|Carbohydrate 27.5 g||9%|
|Protein 5.2 g||10%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|