GERMAN CHOCOLATE COOKIES

Ingredients:

1 1/4 cups rolled oats,

1 cup whole wheat pastry flour,

1/3 cup cocoa powder,

1/4 cup milk powder,

1/2 cups sucanat or sucralose (splenda),

1 cup chocolate chips or carob chips,

1/3 cup shredded coconut,

1/3 cup raw hazelnut pieces,

2 teaspoons cinnamon,

1 teaspoon ginger,

1/2 teaspoon nutmeg

1 teaspoon kosher sea salt,

1/2 teaspoon baking soda,

3/4 cup melted ghee or virgin coconut oil,

2 tablespoons coconut extract,

3/4 cup cold water,

Directions:

1. Preheat oven to 375 degrees F.

2.  Line baking sheets with parchment paper.

3. In a stand mixer or with a hand mixer, beat the ghee or oil and sucanat into a cream. Add the water and extract. On low speed, gradually add the flour, oats, cocoa powder, milk powder, cinnamon, ginger, nutmeg, baking soda, and sea salt. Gently stir in hazelnuts, chocolate chips, and shredded coconut. 

4. Arrange two spoonfuls of rounded and flatten dough, approximately 2 inches apart, on the prepared baking sheets.  Bake for 13 to 15 minutes; until lightly browned at the edges.

5. Allow to cool on a cooling rack.

* Makes approximately 40 cookies.