Do you know what to do with that container of steel cut oats that’s taking up precious real estate on your counter? Neither did I! Until I met this recipe by Felicity at Tofu for Thought. (Erm, no- making oatmeal wasn’t a serious option…)
These cookies are amazing. I don’t know how many times I made them over Christmas break(ish) but three times in a span of 7 days comes to mind. I shared!
The recipe below is a tweaked version of Felicity’s. I hope you make what would be considered by some to be an unreasonable amount of times in the span of one week as well. You could share!
In a small bowl, mix coconut oil, almond or soy milk, and blackstrap molasses. It is best if you have warmed up the milk a bit so it doesn't cause the oil to harden right away and clump. Preheat oven to 355 C.
In another, larger bowl, mix your coconut sugar, baking soda, salt, flour, and oats until very well combined and there are no lumps of baking soda (be extra careful of this).
Mix your coconut oil/molasses etc mixture into your dry mixture, combining until there are no more streaks of flour. Fold in your chocolate chips.
Bake on lined baking sheets for 10-14 minutes. Take out and let cool on the baking sheets for 1-2 minutes, then transfer to a cooling rack to finish up. Feel more than welcome to add some more melted chocolate to the tops of the cookies- totally delightful.