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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Chocolate Chip Vegan Oat Cookies

Chocolate Chip Vegan Oat Cookies

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




45 min

15 min



  1. ¾ cup Almond flour
  2. ¾ cup Rolled Gluten-Free oats
  3. ¼ cup Desiccated coconut
  4. ¾ tsp Baking powder
  5. 45 g of coconut sugar
  6. 1 flax egg (1 tbsp flax meal, 3 tbsp hot water)
  7. ¼ cup Coconut oil
  8. ½ tsp Vanilla extract
  9. 50 g Chocolate chips (dairy-free, optional)


  1. In a separate bowl, whisk together the flax egg and hot water set aside for 10 minutes.
  2. In a large mixing bowl, combine almond flour, oats, coconut, baking powder, salt and coconut sugar.
  3. Combine the flax egg, coconut oil and vanilla extract and mix until well combined.
  4. Add the dry ingredients to the wet ingredients and add chocolate chips combine until a firm dough form. Cover and refrigerate for 30 minutes.
  5. Preheat the oven at 180 °C and line a baking sheet with baking paper.
  6. Scoop chilled dough using an ice-cream scoop roughly 2 tablespoons on a baking sheet 8 cm apart to spread the dough.
  7. Bake for 14 min until edges are slightly brown, remove from oven and cool for 10 minutes.


Enjoy with a glass of cold milk, my favourite is a 1:1 ratio of coconut water and milk lab coconut milk.

Store for up to 1 week in an airtight container at room temperature. Preferred to store in the freezer to retain texture.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature