Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies - need I say more? A classic, a favourite and always scrumptious. They can be made a million and one ways and heres my take!
Equipment
- baking sheet
- oven
- fridge
Ingredients
- ¾ cup gluten free oats (I use @bobsredmill)
- ¾ cup almond flour
- ¼ cup desiccated coconut
- ¼ cup dairy free chocolate chips (I used @enjoylifefoods)
- ¾ tsp baking powder
- ¼ tsp fine sea salt
- ¼ cup Lakanto monkfruit sweetener
- ¼ cup aquafaba (the liquid from canned chickpeas)
- 2 tbsp almond butter
- 3 tbsp avocado oil
- ½ tsp vanilla
Instructions
- In a mixing bowl stir together all dry ingredients. Including chocolate chips. Set aside.
- In a separate bowl whip aquafaba using an electric hand mixer until peaks form. Gently fold in almond butter, vanilla and oil. Add wet to dry and stir to combine it should be a firm tacky dough. Place in the fridge for about 30 min to firm up.
- Preheat the oven to 350. Line a cookie sheet with parchment, or grease.
- Scoop chilled dough into roughly 2 tbsp amounts. I used my hands to form and I flattened with the palm of my hand. Leave approx 1 inch gap between cookies (they don’t spread). My recipe yielded 11 cookies.
- Bake for 10 min and then increase heat to 375 and bake for an additional 3 minutes or until golden brown.
- Remove from the oven and let stand for 5 minutes if you can wait that long. Grab a tea, a coffee or a glass of cashew milk and enjoy!