They're delicious even without the chocolate coating - they're soft, not overly sweet and they have the perfect amount of chew thanks to the oats. On their own, they taste like soft almond shortbread cookies. Throw some chocolate chips, dried fruit or nuts in there and you could be good to go, but we decided to take these to a whole new level of yum with a cherry chocolate coating.
CHERRY CHOCOLATE DIPPED OATMEAL COOKIES
yields 20 cookies
1/4 cup + 2 tbsp coconut oil
1/4 cup maple syrup
2 flax eggs
2 tsp vanilla
1/2 cup gluten free rolled oats
1 1/2 cups gluten free oat flour
1 cup almond meal
1/2 tsp baking soda
Pinch of salt
1 cup frozen cherries, slightly thawed
1/2 cup unsweetened cocoa powder
1/2 cup coconut oil, melted
2 tbsp maple syrup
Preheat the oven to 350 degrees Fahrenheit. Prepare flax eggs by combining 2 tbsp flax meal with 6 tbsp water in a cup, and set aside to thicken.
In a medium bowl, mix rolled oats, almond meal, oat flour, baking soda and salt until well combined. In a separate, larger bowl, whisk together coconut oil, maple syrup, flax eggs and vanilla. Add dry ingredients to the wet and gently stir until fully incorporated.
Using a cookie scoop or your hand, form 20 balls of dough about the size of a golf ball. Flatten them out a bit - these cookies don't spread - and bake on a nonstick cookie sheet for about 12 minutes.
While the cookies are baking, make your cherry chocolate. Start by thawing a cup of frozen cherries until the juices start to escape. Add cherries (juice and all!) to a high speed blender along with cocoa powder, coconut oil and maple syrup. Blend until combined.
Once the cookies have cooled, dip each into the cherry chocolate so that half of the cookie is coated. Let cookies set in the freezer until the chocolate has hardened. We recommend keeping these in the freezer until you're ready to eat them.