Root your health
Chocolate Chip Vegan Oat Cookies
Prep
cook
serves
45 min
15 min
12
Ingredients
- ¾ cup Almond flour
- ¾ cup Rolled Gluten-Free oats
- ¼ cup Desiccated coconut
- ¾ tsp Baking powder
- 45 g of coconut sugar
- 1 flax egg (1 tbsp flax meal, 3 tbsp hot water)
- ¼ cup Coconut oil
- ½ tsp Vanilla extract
- 50 g Chocolate chips (dairy-free, optional)
Method
- In a separate bowl, whisk together the flax egg and hot water set aside for 10 minutes.
- In a large mixing bowl, combine almond flour, oats, coconut, baking powder, salt and coconut sugar.
- Combine the flax egg, coconut oil and vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredients and add chocolate chips combine until a firm dough form. Cover and refrigerate for 30 minutes.
- Preheat the oven at 180 °C and line a baking sheet with baking paper.
- Scoop chilled dough using an ice-cream scoop roughly 2 tablespoons on a baking sheet 8 cm apart to spread the dough.
- Bake for 14 min until edges are slightly brown, remove from oven and cool for 10 minutes.
Notes
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
