Oat Cookies with Chocolate

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Prepare the vegan egg replacer according to the package instructions.
3. In a large mixing bowl, cream together the softened vegan butter and coconut sugar until light and fluffy.
4. Add the vegan egg replacer and vanilla extract to the butter mixture. Mix until well combined.
5. In a separate bowl, combine the oats, almond flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Chop dark chocolate and add it to the dough. Mix until the chocolate is evenly distributed.
7. Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Store the cookies in an airtight container at room temperature for up to two weeks.