Vegan Chocolate Chip Cookies
Equipment
- baking sheet
Ingredients
- 1 cup oat flour ~12oz rolled oats, blended
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp sugar
- 3 tbsp brown sugar
- 1/3 cup vegan chocolate chips
- 4-5 tbsp unsweetened plant milk
- 2 tbsp almond butter
- 1/4 tsp vanilla extract
Instructions
- Combine all dry ingredients in a medium mixing bowl
- Add plant milk, almond butter, vanilla extract, and 1-2 tbsp of water and combine
- Add additional water 1 tbsp at a time until cookie texture forms (1), then transfer to freezer for ~20 minutes to chill the dough before baking (2)
- Once dough is ready, preheat oven to 325 degrees F
- Form into cookie balls using ~2-3 tbsp per cookie and place on nonstick baking tray, leaving enough space for cookies to spread slightly as they bake
- Bake 15-18 minutes on the center rack, then remove and let cool for 10 minutes on the tray
- If needed, press down with a spoon after baking to flatten slightly
- Serve and enjoy!
Video
Notes
Stores on the counter for a few days or in the fridge for up to a week. Microwave for 30 seconds to reheat and regain 'fresh out of the oven' texture.
- The dough should be able to be pulled together and stick to itself without being so dry that it can fully form into a ball, but not be so runny that it flattens out once you've stopped pulling it together in the bowl. As you're chilling the dough, if you notice it's to wet, you can add more flour; if it's too dry, you can add more water.
- You can freeze extra balls to make into cookies later, or to enjoy as frozen treats on their own; you can also store in fridge for two hours or more to chill the dough rather than the freezer, but I'm too impatient for that!