Vegan Oatmeal Chocolate Chip Cookies
A delicious whole-food cookie recipe that's both vegan and gluten-free.
Ingredients
- 1¼ cup old-fashioned oats
- 1 cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup tahini pourable
- ⅓ cup maple syrup
- 1½ tbsp ground flaxseed
- 2 tbsp water
- 1 tsp vanilla extract
- 1 tbsp olive oil
- ½ cup dark chocolate chunks vegan, or 70% dark chocolate chopped
- flakey sea salt to garnish
Instructions
- Preheat the oven to 350F and prepare a baking sheet with parchment paper.
- In a bowl, add the oats, almond flour, baking powder and salt. Mix until combined.
- Next add the tahini, maple syrup, ground flax, water, vanilla and olive oil. The tahini should be pourable, and if it isn't, you should add an additional tablespoon of olive oil. Stir until incorporated with the dry ingredients.
- Scoop the dough out into 2 tablespoon balls, and place on the baking sheet at least a couple inches apart.
- Flatten with a spatula or your hand as these will not spread a lot. Bake for approximately 13 to 15 minutes, until slightly brown. Remove from the oven and sprinkle with flakey salt. Allow to cool for around five minutes until they are firm.
Notes
- Be sure to leave plenty of space between your cookies (at least a couple of inches apart).
- If you don't have flakey salt, use coarse sea salt. Don't overdo it!
- If you're allergic to sesame, swap tahini for nut or seed butter of choice.
- Check that you're using vegan chocolate chips or chunks. Some dark chocolate contains dairy!
- This recipe is naturally gluten-free. However, if you have a severe allergy to gluten, you may want to use oats processed in a certified gluten-free environment.
Nutrition
Serving: 1cookie | Calories: 244.4kcal | Carbohydrates: 21.2g | Protein: 6.2g | Fat: 16.1g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 146.7mg | Potassium: 167.1mg | Fiber: 3g | Sugar: 8.4g | Vitamin A: 9.7IU | Vitamin C: 0.6mg | Calcium: 97.3mg | Iron: 1.5mg