Biscuits à la farine d’avoine

Ingrédients

• 2 cups old fashioned oats (ground into flour, certified gluten free if necessary)
• 1/2 Tablespoon baking powder
• Pinch fine sea salt
• 1/2 cup granulated sugar
• 1 can sweetened condensed coconut milk (7.4 ounces or 210 grams)
• 1 dairy-free dark chocolate bar (roughly chopped, 3.5 ounces or 100 grams)

Préparation

1. 1

   Preheat oven to 375 F.

2. 2

   Line your baking sheet with parchment paper or...: Line your baking sheet with parchment paper or a reusable silicone baking mat.

3. 3

   In a large bowl, whisk together the oat...: In a large bowl, whisk together the oat flour, baking powder, sugar, and salt. Be sure to use a bowl larger than you think you'll need. The next step requires a lot of movement in the mixing to get the solidified condensed coconut milk mixed in. Using a larger bowl than you think you'll need will give you the space to mix it in more easily.

4. 4

   Add in the sweetened condensed coconut milk and...: Add in the sweetened condensed coconut milk and stir to combine. The sweetened condensed coconut milk will likely be thick and mostly solid at first (this is largely dependent on the time of year and temperature - the colder it is, the more solid it will be). To mix it in, you'll need to slowly break it up by using the back of a spoon and scraping it against the condensed coconut milk on the bottom of the bowl. After you do this for a few minutes, it will soften enough to completely mix in to the dry ingredients. Alternatively, you could mix this with an electric hand mixer or a stand mixer.

5. 5

   Add in the roughly chopped chocolate and stir...: Add in the roughly chopped chocolate and stir to combine.

6. 6

   Using a Tablespoon measurer, scoop out cookie dough...: Using a Tablespoon measurer, scoop out cookie dough 1 heaping Tablespoon at a time, make 1.5” sized cookie dough balls and place them spaced 2” apart on the lined baking sheet (these cookies spread during baking). These taste better if you make them with a heaping Tablespoon rather than a level Tablespoon sized dough ball. The center is the best part, so making them a little bigger makes them all the yummier.

7. 7

   Bake for 13-15 minutes, or until the edges...: Bake for 13-15 minutes, or until the edges are slightly golden.

8. 8

   Cool before eating. Since these cookies are using...: Cool before eating. Since these cookies are using the thickness of the condensed coconut milk as the binder, they need to come back to closer to room temperature to hold together (because coconut oil is more solid the cooler it is). It's definitely worth giving them a few minutes to cool before eating them.