The Village - Vegan oatmeal chocolate chip cookies
RECIPES
Vegan oatmeal chocolate chip cookies
By Vanessa Houle
Ingredients
- ⅓ cup unsweetened applesauce
- ⅓ cup almond butter (you can substitute with any nut butter, to make nut-free, I use sunflower seed butter)
- ¼ cup raw cane sugar
- 1 tablespoon ground flaxseeds
- 2 teaspoons pure vanilla extract
- 1¾ cups oat flour (blend oatmeal with high-speed blender)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Preparation
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl, use a strong fork to beat together the applesauce, almond butter, sugar, and flaxseeds. Once relatively smooth, mix in the vanilla.
Add in the oat flour, baking soda, salt and mix well.
Add the chocolate chips and mix well.
Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.
Enjoy!
RECIPES
Vegan oatmeal chocolate chip cookies
By Vanessa Houle
Ingredients
- ⅓ cup unsweetened applesauce
- ⅓ cup almond butter (you can substitute with any nut butter, to make nut-free, I use sunflower seed butter)
- ¼ cup raw cane sugar
- 1 tablespoon ground flaxseeds
- 2 teaspoons pure vanilla extract
- 1¾ cups oat flour (blend oatmeal with high-speed blender)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Preparation
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl, use a strong fork to beat together the applesauce, almond butter, sugar, and flaxseeds. Once relatively smooth, mix in the vanilla.
Add in the oat flour, baking soda, salt and mix well.
Add the chocolate chips and mix well.
Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.