Oat Flour Chocolate Chip Cookies

Credit: The Conscious Plant Kitchen

Back story: I participated in a community health fair and made these cookies as examples that healthy can also be delicious! It was a fan favorite with the kids AND the parents :)

• Vegan

• Gluten Free

Equipment:

• Mixing bowl(s)

• Spatula

• Blender or food processor (only if you are making your own oat flour)

Ingredients:

• 1.5 cups oat flour (you can use regular oats and grind them, as I did)

• ½ teaspoon baking soda

• 3 tablespoons coconut oil - melted, cooled (original recipe called for refined coconut oil but I used unrefined oil)

• ¼ cup maple syrup

• ¼ cup cashew milk (any kind of nut milk will do. I have the almond cow so used freshly made cashew milk……uh, yum) 

• ½ cup dark chocolate chips

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Steps:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.

2. In a mixing bowl, add oat flour, baking soda, melted coconut oil, maple syrup, cashew milk, and vanilla extract. Stir with a spatula until it forms a sticky and thick cookie dough.

3. Fold in the chocolate chips, and stir to evenly incorporate them.

4. If your cookie dough is dry, crumbly, or won't stick into a dough ball when pressed in your hand, then add a bit more milk and stir to evenly incorporate.

5. Divide the dough into cookie dough balls, and place in the baking sheet leaving an inch of space between each. They will grow a little in height but won't spread that much.

6. Bake the cookies for 15-16 minutes at 350°F (180°C) until golden brown.

7. Cool down for 10 minutes on the baking sheet then transfer to a cooling rack for an hour.

Notes:

Makes 16-20 cookies, depending on the size of your cookies