Espresso Chip Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup vegan "milk"1/3 cup canola oil2 tbsp Kahlua (optional but AWESOME)3 tbsp ground flaxseed1/2 cup dark brown sugar1/2 tsp stevia extract powder1/2 tbsp vanilla2/3 cup spelt flourpinch ground nutmeg2 tbsp instant espresso powder (or finely crushed dark-roast instant coffee)1 tbsp cocoa 3/4 tsp baking powder1/4 tsp sea salt1 cup quick cooking oats (not instant) 3/4 cup spelt flakes (or more quick oats)3/4 cup miniature chocolate chips1/4 cup cacao nibs
In a large bowl, beat "milk", oil, Kahlua (if using), flaxseed, brown sugar, stevia, and vanilla until smooth.
Add flour, nutmeg, espresso powder, cocoa powder, baking powder, and salt, stirring to just moisten.
Fold in oats, spelt flakes and chocolate chips and stir well.
Cover and refrigerate 30 minutes.
Preheat oven to 350F and line baking sheets with parchment paper.
Drop tablespoons of dough 2" apart on baking sheets.
Bake 14 minutes, then cool on sheets 15 minutes before moving them to wire racks to cool completely. Store in a loosely covered container.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Add flour, nutmeg, espresso powder, cocoa powder, baking powder, and salt, stirring to just moisten.
Fold in oats, spelt flakes and chocolate chips and stir well.
Cover and refrigerate 30 minutes.
Preheat oven to 350F and line baking sheets with parchment paper.
Drop tablespoons of dough 2" apart on baking sheets.
Bake 14 minutes, then cool on sheets 15 minutes before moving them to wire racks to cool completely. Store in a loosely covered container.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 116.2
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 42.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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