These crunchy cookies are fiber-rich thanks to oats, which also lends a nutty, sweet flavor to the dough. Almond butter stands in for butter in the recipe, which is a good source of protein and fiber to fill you up and keep you satisfied. Look for no-sugar added dark chocolate chips (sweetened with stevia) in the baking aisle.
Note: If you’re not gluten intolerant, feel free to use your favorite oats, flour, baking powder and vanilla extract.
Active time: 15 minutes Total time: 35 minutes
Crunchy Vegan Oat Chocolate Chip Cookies Ingredients Directions Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper and position the oven rack in the upper third of the oven. Put 1 cup (96g) of the oats in a food processor. Add the gluten-free flour blend, baking powder, cinnamon and salt. Pulse until the oats are finely ground, about 25 1-second pulses. Set aside. In a large bowl, whisk the almond butter, maple syrup, coconut oil and vanilla together until smooth. Add the contents of the food processor and the remaining unprocessed oats and stir to combine. Stir in the chocolate chips. Scoop the dough by the tablespoonful and arrange on the baking sheets 2 inches (5 cm) apart. Push down on the top of each cookie with a fork to smash it a little (the cookies will not spread when baked). Bake 1 baking sheet at a time until golden brown and crunchy, about 18 minutes. Cool on a wire rack. Store in an airtight container at room temperature for up to 1 week. Makes 24 cookies. Serves: 24 | Serving Size: 1 cookie Nutrition (per serving): Calories: 114; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 78mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 4g; Protein: 3g
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