I know there are several different recipes for this type of cookie but I ended up making these….. Vegan Oatmeal Chocolate Chip Cookies by Veggie Inspired Journey. We all noticed that they tasted better on the second day, but of course, that didn’t stop us from eating a bunch on the first day! We love our cookies! And I love experimenting with different recipes….. THANKS Veggie Inspired Journey!
- 3 cups certified gluten free rolled oats
- 1 cup almond flour (I ended up using whole wheat flour)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut sugar
- 1 cup dairy free chocolate chips
- 3/4 cup cashew butter (I ended up using coconut oil)
- 1/4 cup pure maple syrup
- 1/2 cup unsweetened rice milk (soy milk or almond milk should work too) (I used almond milk)
- 1 tsp pure vanilla extract
- Preheat the oven to 350 degrees 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 large measuring cup, whisk together the cashew butter, maple syrup, rice 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 2.5 – 3 inch disc. This makes nice big cookies – just the way we like them. (You may have to re-dampen your hands as you go so the dough doesn’t stick).
- Bake the cookies for 11-13 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.
- Store leftovers on the counter, loosely covered with plastic wrap or foil.
Notes (from Veggie Inspired Journey)
~If you make the cookies about 2.5 – 3 inches, you will get about 18-20 cookies. Obviously, making them smaller will yield more cookies. Also, be mindful that smaller cookies will take less time to bake.
~I don’t recommend swapping out the almond flour for another type of flour. Almond flour helps to keep these cookies moist. It may work with another flour, but the texture will likely be different. (It worked for me when I used whole wheat flour).
— ps These photos are Veggie Inspired Journey’s photos…. I had some fantastic shots on my cell but for some reason, my cell decided to be temperamental and didn’t want to give me those shots!! Which made me very sad, therefore I used these! Thank you V.I.J.!!!