Initial version
Ingredients
- 1 c (100g) instant oats (measured like this and gluten-free if necessary)
- 3/4 c (90g) whole wheat or gluten-free* flour (measured like this)
- 1 3/4 tsp homemade chai spice (see Notes below!)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 c (120mL) pure maple syrup, room temperature
- 3 tbsp (42g) miniature chocolate chips, divided
Instructions
In a medium bowl, whisk together the oats, flour, homemade chai spice, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.