Instructions

• In a medium bowl, combine 1 cup rolled oats (not instant), 8 tablespoons Golden Monkfruit Sweetener, 4 tablespoons cocoa powder, and a pinch of salt. Stir to evenly distribute the dry ingredients.
• In a separate bowl, whisk together 1 1/2 teaspoons vanilla, 1/4 cup olive oil, and 2 egg whites until uniformly combined and slightly frothy.
• Pour the wet mixture into the dry ingredients and stir with a fork or spoon until the cocoa is fully incorporated and the mixture is well combined with no large dry pockets.
• Cover the bowl and refrigerate the batter for several hours.
• When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Using about 2 teaspoons of batter per cookie, drop small mounds onto the prepared baking sheet, spacing them slightly apart.
• Press each mound down with a fork to flatten to about 1/2 inch thickness.
• Bake for 12 minutes, or until the cookies are firm but not hard; they will firm up further as they cool.
• Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.