1Chef’s Note: I don’t have a lot of images for this recipe. The main reason is that I was experimenting, and (to be honest) didn’t think that they would turn out so good… Go figure. With that said, the recipe is pretty straightforward, so let’s get to it.
2Melt the coconut oil, in a small saucepan.
3Chef’s Note: We don’t want the coconut oil to be hot, just in a liquid state.
4Add the coconut oil and the coconut sugar to the bowl of the stand mixer fitted with a paddle attachment, and blend on low for about 4 minutes. Stop occasionally to scrap down the sides.
5Chef’s Note: If you don’t have a stand mixer, or you just don’t want to use one, you can do the mixing by hand… your choice.
6Add the eggs, one at a time, and then mix for about 30 seconds each, or until just incorporated.
7Stop and scrap down the sides of the bowl.
8Add the cocoa powder, baking powder, and the salt, mix on low for about 60 seconds.
9Stop and scrap down the sides of the bowl.
10Add the oat flour, and the rolled oats, and mix on low for about 60 seconds, or until incorporated.
11Chef's Tip: If you don't want to buy oat flour, just take some of the rolled oats and put them into a blender... instant oat flour.
12Add the chocolate chips, and mix for about 30 seconds.
13Scrap down the sides of the bowl.
14Place the dough about the size of golf balls on a parchment-lined baking sheet.
15Chef's Tip: I use an ice-cream scooper with a bowl about the size of a golf ball.
16Chef’s Tip: These cookies will spread out so place them about 2 to 3 inches apart.
17Bake in the preheated oven for about 11 minutes, or until the tops begin to puff and slightly crack.
18Let them cool before serving. Enjoy.
19Chef's Note: If you leave out the coco powder, you'll have really good oatmeal cookies with chocolate chips.