These Chocolate Oatmeal Cookies are made with wholesome ingredients that are in their most natural, unprocessed form. Although I eat healthy most of the time, I still love to indulge in sweets! However, I am partial to healthy sweets. After a long week of traveling down the California coast, I have been looking forward to getting back into the kitchen to whip up a new recipe and with Halloween around the corner, I couldn’t help but add a subtle, spooky touch!
These cookies are made with spelt flour, almond meal and rolled oats. If you haven’t noticed already, I’m obsessed with spelt flour. Although spelt flour is not gluten-free, it has a lower gluten content than traditional flours and is higher in nutrients. Also, spelt is by nature a whole-food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the vital substances of spelt are found in the inner kernel of the grain.
These cookies are also sweetened with coconut sugar and a little bit of maple syrup. Although these are still sugars, they’re much better for you than traditional white sugar. Coconut sugar has a rich, mellow flavor that reminds me of brown sugar or caramel.
Finally, these cookies are spiced up with cinnamon and fresh ground nutmeg. Lately, I am loving the taste of fresh ground nutmeg and have been partial toward recipes where I can incorporate it. In my last post, I mentioned that store bought ground nutmeg can have a bitter, stale taste, which is why I recommend grating it fresh as needed—you can use this nutmeg mill by Cole and Mason for the job. The flavor is a world apart and whole nutmeg keeps indefinitely.
This recipe is adapted from The Green Life Blog.
- 1 tablespoon freshly ground flax seeds + 3 tablespoons water
- 1 cup almonds
- 1 cup spelt flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1⁄8 teaspoon freshly ground nutmeg
- ½ teaspoon sea salt
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 3 tablespoons coconut oil
- 1 tablespoon maple syrup
- ¼ cup cacao powder
- Pinch of sea salt
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Place ground flax seeds in a small bowl and add water. Mix well. Let sit for at least 5 minutes.
- Place almonds in a food processor and pulse until finely ground. Place almond meal in a large bowl. Add the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg and sea salt and mix.
- In another bowl, mix together coconut oil, maple syrup and flax mixture. Add coconut sugar and mix well until dissolved.
- Pour wet mixture into bowl of dry ingredients and mix to combine.
- Scoop out about 2 tablespoons of dough and roll into small balls. Place on parchment lined cookie sheet, leaving some space between each cookie. Slightly press down on the balls with your palm to flatten a bit.
- Place in oven and bake for 10 to 12 minutes.
- Heat coconut oil in a skillet over medium heat. Once melted, add maple syrup and cacao powder and whisk. Add a pinch of salt, whisk again. Remove from heat.
- Using a fork, drizzle the chocolate sauce onto the cookies.
- Allow the chocolate to set at room temperature. Enjoy!