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27 Nov Vegan Gluten-Free Oatmeal Chocolate Chip Cookies

Posted at 23:28h in by
RatingDifficultyBeginner
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Yields2 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 0.33 cup MonkSweet+
 1.25 cups gluten-free rolled oats
 1 cup almond flour
 0.50 cup almond meal
 0.50 cup tightly packed brown sugar
 0.50 tsp sea salt
 0.50 tsp baking soda
 1 flax egg (1 Tablespoon ground flaxseed meal + 3 Tablespoons cold water, mixed in a small bowl)
 1 tsp vanilla extract
 0.50 tsp almond extract
 0.50 cup coconut oil (melted)
 0.33 cup mini dairy-free chocolate chips
 0.13 cup cacao nibs
 Additional sea salt to sprinkle on dough before baking
1

Prepare the flax egg and set aside.

2

Combine the dry ingredients in the bowl of a stand mixer (leaving out the chocolate chips and cacao nibs).

3

Mix in wet ingredients.

4

Fold in chocolate chips and cacao nibs.

5

Roll dough into small balls (about two-ish inches in diameter) and refrigerate for at least an hour.

6

When you’re ready to bake your cookies, preheat the oven to 325 degrees and line a baking sheet with a Silpat or parchment paper.

7

Once the oven is preheated, remove the cookie dough balls from the fridge and place them on the prepared baking sheet.

8

Sprinkle the dough with sea salt, then place the baking sheet in the oven.

9

Bake for about 12 minutes, until the cookies barely start to brown.

10

Let the cookies cool completely, and enjoy!

Category

Ingredients

 0.33 cup MonkSweet+
 1.25 cups gluten-free rolled oats
 1 cup almond flour
 0.50 cup almond meal
 0.50 cup tightly packed brown sugar
 0.50 tsp sea salt
 0.50 tsp baking soda
 1 flax egg (1 Tablespoon ground flaxseed meal + 3 Tablespoons cold water, mixed in a small bowl)
 1 tsp vanilla extract
 0.50 tsp almond extract
 0.50 cup coconut oil (melted)
 0.33 cup mini dairy-free chocolate chips
 0.13 cup cacao nibs
 Additional sea salt to sprinkle on dough before baking

Directions

1

Prepare the flax egg and set aside.

2

Combine the dry ingredients in the bowl of a stand mixer (leaving out the chocolate chips and cacao nibs).

3

Mix in wet ingredients.

4

Fold in chocolate chips and cacao nibs.

5

Roll dough into small balls (about two-ish inches in diameter) and refrigerate for at least an hour.

6

When you’re ready to bake your cookies, preheat the oven to 325 degrees and line a baking sheet with a Silpat or parchment paper.

7

Once the oven is preheated, remove the cookie dough balls from the fridge and place them on the prepared baking sheet.

8

Sprinkle the dough with sea salt, then place the baking sheet in the oven.

9

Bake for about 12 minutes, until the cookies barely start to brown.

10

Let the cookies cool completely, and enjoy!

Vegan Gluten-Free Oatmeal Chocolate Chip Cookies
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