This Lent season has been moving along quite well surprisingly. I have been keeping up with this flourless and dairy-less diet better than I thought, but man do I still crave chocolate. Listen, I may have given up grain and dairy, but I’m still human right? I decided to research vegan and flourless cookies and I found some recipes I liked and some that I felt weren’t quite right for me.
So I gave in a little, and used oat flour. I know, I know oats are considered a grain, but they are a healthy alternative, therefore I have made oats my only exception! But just my luck, I was able to score the last pack of organic, wheat free rolled oats, which makes these cookies gluten free!
When I got home I took a few cups of the rolled oats and pulsed them in the food processor until they were finer, which made it easier to bake with.
I wanted to make them vegan, but to be honest, I find eggs to be the best binder when baking. I found a lot of other blogs mention using a flaxseed egg (which is basically flaxseed and water), but I didn’t try it out. I will keep that for a future baking project.
This recipe is super easy and not a whole lot of sugar, making you feel less guilty when you indulge in it’s chocolate-y goodness! I did need to adjust it a few times as it was a little crumbly at the beginning, but when it worked it was magic!
Add a handful of vegan chocolate chips and you’ve got yourself a yummy snack!
Chewy Chocolate Oat Cookies
- 1 cup of crushed oats (I put it through the food processor)
- 1 tablespoon of organic cacao powder
- 1/4 cup of brown sugar
- 1/4 teaspoon of sea salt
- 1/4 cup of oil (I like to use sunflower or canola)
- 1 egg (well beaten) OR a flaxseed egg (about 1 Tbsp. of ground flaxseed with 3 Tbsps. of water)
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 2 1/2 tablespoons of almond butter
- 1/4 of vegan chocolate chips (optional, but highly recommended and add some more while you’re at it)
- Preheat oven at 350 degrees.
- In a bowl, combine the oats, cacao powder, brown sugar, salt, baking powder and baking soda.
- Create a little well and add all the wet ingredients (egg, almond butter and oil)
- Using a spatula, mix all the ingredients together until well combined.
- Add the vegan chocolate chips and mix well.
- On a flat baking tray, place a sheet of parchment paper.
- Create 1 inch cookie balls with your hands and place on the sheet with space in between (they will spread).
- Bake for about 8-10 minutes and let it cool before eating.