These Chocolate Oatmeal Cookies are chewy and delicious. These are vegan and gluten-free oatmeal cookies with no refined sugar. The cookies have a rich cacao aroma and a soft nutty texture.
Oatmeal cookies feel firm to the touch. But this impression is deceiving. The cookies are very soft and crumbly on the inside. It just melts in your mouth. Chocolate oatmeal cookies are great for a healthy breakfast and snack. To prepare it, you need the usual ingredients and a good mood.
Ingredients Chocolate Oatmeal Cookies
The basis of our cookies is gluten-free oat flour. It is complemented by almond flour. The combination of these products gives magical results. But these are not all free-flowing ingredients. The recipe also contains tapioca flour. It will give the liver a bonding effect.
Coconut sugar is used as a sweetener in the recipe. It can be replaced with any sweetener. If using maple syrup, add a little more oatmeal. Otherwise, the dough will be runny. And it should be easy to mold with your hands.
There is also refined coconut oil in the recipe. It can be replaced with any vegetable oil. Take what you have.
Now let’s move on to the aromatic ingredients of the recipe. These are vanilla extract and cacao powder. I use alkalized cacao for baking. With it, any dessert turns out to be more intense.
And at the end of the list of ingredients, a little water and baking powder. You will also need a baking sheet and parchment to bake oatmeal cookies.
How to Make Vegan Cookies
The process of making oatmeal cookies is simple and quick. We will mix all the ingredients in one container. First, combine the bulk components. These include oat flour, almond flour, cacao powder, tapioca flour, coconut sugar, and baking powder.
Then add water, vanilla extract and melted coconut oil. The flour mixture should gather into a lump. If the dough is thin, add oatmeal.
Form a cookie from the dough. Choose the shape and size yourself. Place the blanks on a baking sheet at a distance of 2 cm from each other. And do not forget to put parchment on the baking sheet first.
Bake the oatmeal cookies for 15 minutes at 180 ° C / 350 ° F until the middle is firm. The baking time depends on the size of the pieces. Chill the finished cookies on a baking sheet. And enjoy a delicious dessert.
Cooking tips and tricks
You can use flakes instead of oatmeal. Before cooking, grind the oatmeal in a blender to a flour condition. A coffee grinder is also suitable for this.
Store chocolate oatmeal cookies in a sealed container on the counter for three days and seven days in the refrigerator. Although the cookies are so delicious that they don’t stay for more than two days.
That’s all. A delicious dessert is ready. Prepare it and write your impressions. I am interested in your opinion.
Enjoy your meal!
Be healthy and love yourself!
Chocolate Oatmeal Cookies (Vegan | Gluten-Free)Course: Gluten free, Vegan
1 cup (100g) gluten-free oat flour
1 cup (100g) almond flour
2 tablespoons tapioca flour
2 tablespoons cacao powder
75g water or unsweetened vegetable milk
3 tablespoons coconut sugar
1 teaspoon baking powder
3 tablespoons refined coconut oil
1 tablespoon vanilla extract
- Turn the oven at 180 ° C / 350 ° F. Place parchment on a baking sheet.
- Combine oat flour, almond flour, cacao powder, tapioca flour, coconut sugar, and baking powder in a bowl.
- Add water, melted coconut oil, and vanilla extract. Loose ingredients should be collected in a lump.
- Form a freeform cookie. And place it on a baking sheet at a distance of 2 cm.
- Bake for 15 minutes until the middle is firm. Chill the finished cookies on a baking sheet.
- Store chocolate oatmeal cookies in a sealed container on the counter for three days and seven days in the refrigerator.
- Measuring Cup 250 ml.