INGREDIENTS

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• 160 g melted coconut oil

• ½ cup or less cane sugar

• 3 eggs

• 1 cup (140 grams) whole teff flour

• 1 cup (140 grams) whole spelt flour

• 1 flat tsp baking soda

• 1 tsp cinnamon

• 3½ cups (350 grams) whole oats

• 1½ cups walnuts, chopped

• Optional: ½ cup raisins or chopped dates

• ½ cup chocolate chips

 

 

INSTRUCTIONS

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1. Preheat the oven to 320°F (160°C).

2. In a mixer (with the beater head) blend melted coconut oil with sugar to a smooth mixture.
   * if choosing to add raisins or dates, add only ¼ cup sugar.

3. Add the eggs and keep mixing until well blended.

4. Add the flours, baking soda, and cinnamon and mix until well blended.

5. Add the oats, nuts, raisins/dates (optional) and chocolate chips and briefly mix until evenly distributed.

6. With wet hands, create small balls, flatten them in your hands, and place on a cookie sheet lined with parchment paper.

7. Bake for about 15 minutes until the cookies are mostly firm.

8. Cool and store in airtight container.

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