To celebrate #lacyoatmealcookieday we teamed up with @thesoulfullproject to create a delicious, crunchy, healthy treat! You can easily make them gluten free & dairy free if desired. We then dipped the cookies in our melted 3-ingredient Mint Manuka Chocolates but you could use any of our brand new flavors including: raspberry, coffee & caramel
.
Ingredients:
1 1/4 cup @thesoulfullproject Irish Steel Cut Oats or Hearty Grains & Seeds
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon PRI fine-grain sea salt
1/2 cup white granulated sugar
1/3 cup PRI Manuka Honey
1/2 cup unsalted butter melted (and cooled)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon PRI flaky sea salt for topping
¼ cup melted Shop Pri Chocolate
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the oats, all-purpose flour, baking soda and fine sea salt.
In a large bowl, whisk together the sugar, honey and melted butter until combined. Add the egg and pour in the vanilla, whisk until combined. Add the flour mixture in a couple batches, stirring in between additions until combined.
Using a tablespoon, scoop out balls of dough, spacing them about 2 1/2-inches from one another on baking sheets. The cookies will spread a lot. Bake for 10-12 minutes, or until they spread, and the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then carefully move the cookies onto a cooling rack. Let sit for at least an hour before dipping in chocolate.
TO MELT CHOCOLATE FOR DIPPING:
In a medium saucepan bring about 2 inches of water to a low boil. Lower the heat to a simmer and place a glass bowl (or oven safe) bowl over the saucepan to fit on top. Slowly stir the chocolate until melted.
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