Vegan Oatmeal Chocolate Chip Cookies
Just like the classic cookies you know and love, but with no oil, no eggs, no butter, no refined sugar....and they just happen to be gluten free as well. You've gotta try these Vegan Oatmeal Chocolate Chip Cookies today!
Servings: 20 cookies
Calories: 233kcal
Ingredients
- 3 cups certified gluten free rolled oats
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup coconut sugar or organic brown sugar
- 1 cup dairy free chocolate chips
- ¾ cup cashew butter or your favorite nut or seed butter
- ¼ cup pure maple syrup
- ½ cup unsweetened plain non-dairy milk oat, soy or almond milk work well
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, almond flour, cinnamon, baking soda, salt, coconut sugar and chocolate chips.
- In a bowl or large measuring cup whisk together the cashew butter, maple syrup, milk, and vanilla.
- Pour the liquids into the dry ingredients and stir well to combine.
- Let the dough sit for at least 15 minutes.
- Using slightly damp hands, form the mixture into balls and flatten into about a 2-3 inch disc. Place them on the prepared baking sheet. You may have to re-dampen your hands as you go so the dough doesn't stick.
- Bake the cookies for 12 to 14 minutes until starting to brown. Let cool on the baking sheet for about 2 minutes before removing them to a cooling rack to continue cooling completely.
Video
Notes
~ Use old-fashioned rolled oats or quick oats. Do not use steel cut oats.
~ Almond flour provides moisture. If you substitute for another flour, you may need to add more liquid ingredients.
~ Make sure to mix the dough well. Scrape the bottom the bowl to ensure all of the oat mixture gets moistened properly.
~ Let the dough rest for 15 minutes to allow the oats/flour to soften.
~ The cookies won't spread much, so make sure to form them into the shape and size you want before baking.
~ Slightly dampen your hands when forming the dough to prevent it from sticking. You may need to re-dampen your hands as you go.
~ Bake until the edges are starting to crisp up. The cookies will continue to firm up as they cool.
~ If you make the cookies about 3 inches, you will get about 18 to 20 cookies. Obviously, making them smaller will yield more cookies. Also, be mindful that smaller cookies will take less time to bake.
~ Try dried cranberries, raisins, or chopped nuts instead of chocolate chips for different variations.
~ Make the cookies are completely cooled before transferring to a container for storage.
Nutrition
Calories: 233kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 57mg | Fiber: 5g | Sugar: 15g | Calcium: 50mg | Iron: 3.2mg