5 Minute Chocolate Oatmeal Cookies.

2 tbsp cocoa powder or cacao powder (10g)
3/4 cup quick oats (60g)
1/4 cup plus 2 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 1 tbsp xylitol or sugar (62g)
1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
1/4 cup chocolate chips or mini chocolate chips
1/4 cup vegetable oil or coconut oil
2 tbsp water
1/2 tsp pure vanilla extract
In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (Note: if you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish. For gluten-free: be sure to use certified-gf oats and oat flour.