Gluten-Free Oatmeal Chocolate Chip Cookies
Ingredients
The cookie base
-
¾
cup
almond flour or almond meal
-
¾
cup
rolled oats
-
¼
cup
finely shredded unsweetened coconut
-
¼
cup
vegan dark chocolate chips or chopped bar
-
¾
tsp
baking powder
-
¼
tsp
sea salt
-
⅓
cup
packed organic brown sugar or muscovado sugar
The wet ingredients
-
¼
cup
aquafaba
-
2
Tbsp
almond butter
-
3
Tbsp
avocado oil or melted coconut oil
-
½
tsp
vanilla extract (optional)
Instructions
- Combine almond flour, oats, coconut, chocolate, baking powder, salt, and sugar in a large mixing bowl.
- In a separate bowl, beat aquafaba until light and fluffy with loose peaks.
- Add almond butter, oil, and vanilla to the aquafaba and mix well.
- Combine the wet mixture with the dry ingredients until a firm, semi-tacky dough forms.
- Chill the dough in the refrigerator for at least 30 minutes or overnight.
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into roughly 2-Tablespoon amounts and form small discs.
- Place the discs on the baking sheet with about a 1-inch gap between each cookie.
- Bake for 10-12 minutes until the edges are slightly golden brown.
- Allow cookies to cool for 5 minutes before transferring to a container.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
139
Total fat
9.2g
Total carbohydrates
13.1g
Total protein
2.6g
Sodium
43mg
Cholesterol
0mg
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