Oatmeal Chai Cookies
Servings: 12 cookies
Ingredients
- ¾ cup oat flour *see notes if you are making your own oat flour
- 1 cup oats can use rolled, quick or minute
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ tsp ground cloves
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ cup coconut oil softened **
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- handful chopped walnuts optional
Yogurt "icing"
- ¼ cup Greek yogurt can use plain or vanilla (note vanilla will be sweeter)
- ½ teaspoon maple syrup
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees ℉.
- In a medium bowl combine, oat flour, baking soda, salt and spices
- In a separate bowl, cream together coconut oil, brown sugar, egg and vanilla and mix well. Slowly add the oat flour mixture into the sugar mixture and beat to combine.
- Mix-in walnuts if using and place dough in the fridge for 30 minutes to chill.
- Once chilled, drop about 1 tablespoon of dough onto a prepared cooking sheet.
- Bake for about 12 minutes. While cookies are baking mix together yogurt, maple syrup and cinnamon to create your icing.
- Remove from oven and allow to cool. Once cool, top with "icing" and enjoy!
Notes
*If you are making your own oat flour: blend 1 cup of oats in a high powered blender until a flour-like consistency forms
**Coconut oil can be replaced with an equal amount of softened butter.
Storage: The cookies store better without the icing as the icing is made from a yogurt base. If making the cookies ahead of time I would recommend not icing until you are about to eat them!
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg
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