(yields ~12 pieces)
| Component | Amount | Ingredient |
|---|---|---|
| Wet Ingredients | 8.5 g | Water |
| 45 g | Oil | |
| 1/2 tsp | Almond extract | |
| 5 g | Molasses | |
| 110 g | Sugar | |
| Flag Egg | 1/2 tbsp | Flax meal |
| 1.5 tbsp | Water | |
| Dry Ingredients | 8 g | Flour |
| 85 g | Oats | |
| 1/2 tsp | Salt |
1. Preheat oven to 350ºF
2. Mix ingredients together in a large bowl, dissolving as much sugar as possible.
3. Mix flax egg ingredients together in a small bowl. Let sit for ~15 minutes until the mixure becomes slightly goopy and thickened.
4. Once ready, add the flax egg into the wet ingredients and whisk well until mixture is smooth.
5. Whisk dry ingredients together in a medium bowl.
6. Add dry ingredients into the wet mix and fold through until the oats are fully distributed into the mixture.
7. Use a tablespoon to portion out the cookies, not filling them above the edge of the spoon. Space them out well, as they will spread a lot.
8. Use a small metal spoon to flatten the cookies into discs.
9. Bake at 350ºF for 8-10 minutes or until golden brown and thin. They will spread out significantly and get very thin but don't worry, that's the point.