Since starting The Colorful Kitchen a little over a year ago, the most popular (by far) has been Chocolate Hummus. By now you’re probably very familiar with my love of sweet/salty snacks so I’ll spare you the story about how I decided to make a batch of Chocolate Hummus when I was in the mood for something sweet but not too sweet…you know the drill..
Anyways, I’m all about eating any kind of hummus by the spoonful but I decided to whip up a batch of not-too-sweet Coconut Oatmeal Cookies for dipping purposes. I’m really excited about these cookies because they use very little sweetener (just 1 tbs of agave) and are nicely flavorful. The oats give the cookies a hearty texture, which is the perfect contract to the hummus.
I rolled out the batter and used a heart-shaped cookie cutter, but you can feel free to roll the batter into balls with your hand. My cookies were a little over 1/4″ thick and needed 12 minutes in the oven, so if your cookies are thicker just be sure to add a little extra baking time.
- 1 tbs ground flaxseed
- ½ cup rolled oats
- ⅓ cup coconut flour
- 2 tbs shredded coconut
- ¼ tsp baking soda
- dash of salt
- 1 tbs agave
- 3 tbs coconut oil, softened
- ½ tsp vanilla extract
- Preheat oven to 350°. Grease baking sheet or line it with parchment paper.
- Prepare flax "egg" by mixing flax seed with 3 tbs warm water in a small cowl. Let sit for at least 10 minutes before adding to batter.
- Whisk all dry ingredients together in large bowl. Add wet ingredients (including flax "egg) and stir until thoroughly combined.
- Use your hand to form 1" rounds and flatten to ¼"- ½" OR roll batter out and cut shapes with cookie cutter.
- Bake for 10-15 minutes (varies depending on thickness of cookies) until edges are lightly browned.