Vegan cookies are hard to make. I am staying away from eggs (and gluten) because of food sensitivities but I still crave the crunchy texture of chocolate chip cookies. Enter almond butter… which turned out to be a surprisingly good binding ingredient. With just a handful of healthy ingredients from my pantry, I’ve created a cookie that’s perfectly crunchy, chocolately and wholesome. Great anytime snack, but especially fabulous after school.
My Almond Oatmeal Chocolate Chip Cookies are full of good nutrition from whole grain oats and healthy fats from almond butter and coconut oil. Finally, maple syrup is a much better sweetener than your plain old white sugar.
- 1 cup oat flour or old cashioned rolled oats ground in your blender
- 1 cup old fashioned rolled oats
- 1/2 tsp soda
- 1/2 tsp salt
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 2 tbs coconut oil
- 1 tsp vanilla
- 1/2 cup chocolate chips
Preheat oven to 350F. Line a cookie sheet with parchment paper. In a medium bowl, combine oat flour, rolled oats, soda and salt. In a small pot, place almond butter, maple syrup, coconut oil and vanilla and heat up just so everything is combined and melted. Cool if the mixture becomes hot. Add the almond butter mixture to the dry oat mixture and mix to combine. Stir in chocolate chips. Form a heaping tablespoon of dough into a cookie and flatten onto the lined cookie sheet (cookies will not flatten on its own so you need to form the shape of each cookie). Top with coconut ships or sunflower seeds if desired. Bake about 15 minutes until tops are just golden. Do not over bake.
*Optional toppings: coconut chips, sunflower seeds