Who doesn’t like chocolate cookies? The other day I came across this recipe in the Shape magazine and decided to make it. Usually I would’ve passed since it implies some kind of baking, but I read the it, chocolate was involved, and since I had the ingredients I just made it. I tweaked it a bit to make it “healthier”.
Now, I would say that more than cookies they’re crisps and they are addictive. So, I’m just letting you know, once you try one, you won’t be able to stop!
- 4 Tbsp unsalted butter
- ¼ cup old-fashioned rolled oats
- ¼ cup raw sunflower seeds
- ⅓ cup coconut sugar
- ¼ tsp salt
- 1 large egg, room temperature
- Position a rack in the center of the oven and preheat to 350. Line a sheet pan with a nonstick mat or parchment. (If you have more pans and mats, prepare them too.)
- In a large saucepan over medium heat, melt butter Add oats and seeds and cook, stirring, until they are a shade darker, 1 to 2 minutes. Add sugar and salt, stirring until sugar has almost dissolved. Remove from heat and stir to cool slightly, 5 to 6 minutes. Add egg to the pan while stirring vigorously. Then stir in vanilla.
- Using a teaspoon measure, scoop batter onto prepared pan, spacing scoops 2 inches apart. As it bakes, the batter will spread into flat 2 inch discs. Bake for 7 to 9 minutes until golden brown. As each batch comes out of the oven, carefully slide the mat or parchment paper with the cookies onto a wire rack. If you don't have any more baking sheets run pan under cold water to cool it quickly, and wipe it dry. Transfer cookies from the mat to the wire rack. Repeat with the rest of batches.
- Drizzle cooled cookies with melted chocolate and let stand until set.