Chewy Oatmeal Chocolate Chip Cookies (vegan, gluten free, naturally sweetened)

Soft, chewy, and healthy oatmeal chocolate chip cookies


Baking on rainy days, and then cuddling up with a cup of tea (and whatever I end up baking) has always been one of my favorite things to do. When I transitioned to a plant-based lifestyle, I found a new thing I loved: spending time in the kitchen working on creating healthy alternatives to classic recipes, such as oatmeal cookies!


These chewy and sweet cookies are gluten-free, plant-based, and refined white sugar-free, making them a lovely and healthy dessert, filled with more nourishing and wholesome ingredients.


Note: Feel free to substitute the chocolate chips with raisins if that's what you like!



Ingredients:


Flaxseed egg:

2 tablespoons ground flaxseed

6 tablespoons room-temp water


Dry:

1 cup oat flour (gluten free)

½ cup rolled oats (gluten-free)

¼ tsp salt

¼ tsp baking soda

½ tsp baking powder

¼ cup vegan chocolate chips (or 4-6 squares of vegan chocolate of your choice; coarsely chopped)

1/3 cup coconut sugar


Wet:

1 tbsp maple syrup

¼ cup coconut oil (melted)


Optional add-ins:

Sea salt to sprinkle on top

Dried fruit

Coconut shreds



Step-by-step:

  1. Preheat oven to 350°F

  2. Start preparing the flaxseed egg by combining the ground flaxseed and water in a medium bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)

  3. Melt your coconut oil

  4. Add your coconut oil, maple syrup, and coconut sugar to the medium bowl with the flaxseed egg, and whisk until well combined

  5. In a separate small bowl, mix the oat flour, oats, salt, baking powder, and baking soda together

  6. Slowly add the wet ingredients to the dry ingredients, and whisk together until well combined

  7. Fold in chocolate chips

  8. Line a large baking tray with a reusable baking sheet (or parchment paper), and shape your cookies using an ice-cream scoop or medium- sized spoon (makes about 8-10 cookies)

  9. Place in oven for 10-12 minutes

  10. Carefully transfer to a cooling rack to allow to cool slightly before serving; store leftovers in an air-tight container (once cooled) for up to seven days

Note: When shaping your dough, the mixture may seem a bit more liquid than normal for cookies, but this is good! Be sure to shape the cookie dough into balls, and then flatten them slightly

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