It’s a chilly 46 degrees right now as I write this post. Perfect weather for baking 🙂 These oatmeal cookies have almond flour as a substitute for white flour and are sweetened with coconut palm sugar. Coconut palm sugar (not to be confused with palm sugar) is made from the sap of the coconut palm tree. This is a solid alternative sweetener for refined sugars and is most similar to brown sugar. Although this type of sugar provides the same amount of calories and carbohydrates as cane sugar, it tastes less “sweet”, is a more natural source of sweetness, and has trace amounts of nutrients.
Preheat the oven to 350 degrees F. Line a cookie tray or sheet tray with parchment or a silicon baking sheet (Silpat). Combine the oats, almond flour, coconut sugar, baking soda, baking powder and salt in a large mixing bowl. Whisk until the dry ingredients are combined. Whisk together the egg with the melted (and cooled) coconut oil. Add the wet ingredients to the dry ingredients, mixing well to combine. A dough will form. Scoop the dough out and round into balls. Place on the prepared baking sheet. Bake for about 6-8 minutes, until the edges are lightly browned. Remove them from the oven and let cool before dipping.
To melt chocolate: Heat 2 inches of water in a small saucepan over medium heat. Cover the pot with a large heatproof metal or glass bowl. Make sure the bowl is dry and the water is not touching the bottom of the pan. Moisture will cause the chocolate to "seize" and you'll have to start over. Place the chopped dark chocolate in the bowl and lower the heat to low. Use a rubber spatula to stir the chocolate until it's completely smooth. Remove the bowl from the heat. You could either drizzle the chocolate over the cookies using a fork dipped in the chocolate or dip each cookie half-way into the chocolate and place on a cooling rack to harden.