Name: Healthy Oatmeal Chocolate Chip Cookies
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 12 servings
Ingredients: 0.75 cup almond flour (or almond meal); 0.75 cup rolled oats ((certified gluten-free as needed)); 0.25 cup finely shredded unsweetened coconut ((desiccated, or you could try and sub more almond meal, oats, or even GF flour blend)); 0.25 cup vegan dark chocolate ((chips or chopped bar)); 0.75 tsp baking powder; 0.25 tsp sea salt; 0.33 cup packed organic brown sugar (or muscovado sugar (or sub coconut sugar)); 0.25 cup aquafaba ((the brine/liquid in a can of chickpeas)); 2 tbsp almond butter ((or other nut or seed butter)); 3 tbsp avocado oil (or melted coconut oil); 0.5 tsp vanilla extract ((optional))

Instructions

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1

In a large mixing bowl, combine almond flour (0.75 cup), rolled oats (0.75 cup), shredded coconut (0.25 cup), vegan chocolate (0.25 cup), baking powder (0.75 tsp), sea salt (0.25 tsp), and brown sugar (0.33 cup).
2

In a separate bowl, beat aquafaba (0.25 cup) until light and fluffy.
3

Add almond butter (2 tbsp), avocado oil (3 tbsp), and vanilla extract (0.5 tsp) to the aquafaba. Beat to combine.
4

Add the wet mixture to the dry ingredients and mix until a firm, semi-tacky dough forms. Cover and chill in the refrigerator for at least 30 minutes or overnight.
5

Preheat oven to 176°C (350°F). Line a baking sheet with parchment paper.
6

Scoop chilled dough into roughly 2-tablespoon amounts and form into small discs. Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. This should make about 12 cookies.
7

Bake for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cool for 5 minutes.
8

Store leftovers in a loosely sealed container at room temperature for up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior.