Made ingredients and instructions coherent
Ingredients
- 100 g instant oats
- 90 g whole wheat or gluten-free* flour
- 1 3/4 tsp homemade chai spice (¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 21 g coconut oil or unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 1 tsp vanilla extract
- 120 ml pure maple syrup room temperature
- 3 tbsp miniature chocolate chips divided into 2.5T and .5T
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.
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.