I will take these for breakfast, dessert or snack – any day. The texture and taste make these the best breakfast. They are sweet and chocolatey enough to have as a dessert and the oats fill you up just perfect for a snack.
If gluten free baking is not a priority to you, feel free to sub in regular all purpose flour for the gluten free flour listed below – same amount. And ignore the xanthan gum. Same goes for the oats.
Also, you can sub in any sugar for the maple sugar. If dairy free is of no concern, you can use any milk. And obviously, using chocolate chips instead of chunks is acceptable as well.
- 1 cup gluten free flour
- 1 tsp xanthan gum
- 1.25 tsp baking powder
- 1/2 tsp sea salt
- 1 cup maple sugar
- 8 tbs coconut oil, melted & room temp.
- 1 tsp vanilla extract
- 1 egg, beaten
- 1/4 cup almond milk
- 2 cups old fashioned oats
- 1 cup dairy free chocolate chunks
Preheat oven to 375 F. Line an 8×8″ baking pan with parchment paper.
In a large bowl, combine the first 4 ingredients. In a separate bowl, combine the wet ingredients (oil, vanilla, egg & milk). Add the wet to the dry and mix. Add the oats and mix, and lastly fold in the chocolate chuncks/chips.
Bake for 30 minutes.
Allow to cool on a wire rack before slicing.
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