Oatmeal Chocolate Chip Cookies (vegan & gluten-free)
These Oatmeal Chocolate Chip Cookies are the only ones you'll ever need! Completely vegan and gluten-free, they're easy to make and absolutely delicious.
Servings: 12 cookies
Ingredients
- 1 tablespoon Manitoba Milling Company Smooth Whole-Milled Flaxseed (Use 1 tablespoon if you like firmer, crumblier cookies, or use 2 tablespoon if you like them a little taller and fluffier)
- 3 tbsp water (If using 2 tablespoon flaxseed, use 4 tablespoon water instead)
- 2 cups oats (use gluten-free if needed)
- ¼ cup coconut sugar (or regular sugar)
- ¼ cup maple syrup
- ½ cup unmelted coconut oil
- ¼ cup runny almond butter
- 1 teaspoon vanilla essence
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ⅓ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F/175°C.
- Mix the flaxseed and water in a small bowl and set aside.
- In a blender, blend the oats on high power for 20-30 seconds until a fine flour is formed. (You might need to do this for slightly longer if your blender is low-powered.) Set aside.
- In a large bowl, using an electric hand whisk beat the coconut sugar, maple syrup, coconut oil and almond butter for 2 minutes.
- Add the flax mixture and vanilla essence and beat for another minute.
- Add the oats, salt and baking soda, and mix well with a large spoon.
- Gently fold in the chocolate chips.
- Shape the mixture into 12 even balls and place on baking sheets lined with parchment paper. Ensure the balls are spaced at least 3 inches apart as they will spread as they bake.
- You can either flatten the balls into circles with your hands or leave them to spread in the oven. Leaving them to spread will mean that the cookies are a bit fluffier and less condensed.
- Bake in the oven for 12-14 minutes until the cookies are just starting to turn golden.
- Remove from the oven but leave the cookies in their trays for 10 minutes to firm up, then transfer to a wire rack to fully cool.