Oat Cookies with Chocolate
Delicious vegan and gluten-free oat cookies loaded with chocolate chunks, perfect for a sweet treat any time of the day. These wholesome cookies combine the hearty texture of oats with the rich flavor of chocolate, making them a delightful snack. Easy to make and ideal for satisfying your sweet tooth
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- If your vegan butter is firm, let it soften at room temperature (or microwave in very short bursts just until soft, not melted).
- Prepare the vegan egg replacer according to the package instructions.
- In a large mixing bowl, cream together the softened vegan butter and coconut sugar until light and fluffy.
- Add the vegan egg replacer and vanilla extract to the butter mixture. Mix until well combined.
- In a separate bowl, combine the oats, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Chop dark chocolate and add it to the dough. Mix until the chocolate is evenly distributed.
- Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to two weeks.
Notes
- Chop the chocolate fairly small so it distributes evenly and the cookies hold together better.
Equipment Needed
- Oven
- Sheet Pan
- Parchment Paper
- Mixing Bowl
- Hand Mixer
- Spatula
- Whisk
- Kitchen Scale
- Knife
- Cutting Board
- Wire Rack
- Food Storage Container
Nutrition Facts
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