Vegan Chocolate Oatmeal Cookies
These vegan chocolate oatmeal cookies are a rich and chocolatey treat. Based on oats and peanut butter, they're a naturally sweetened, healthy alternative to sugary store bought cookies. Better yet, they’re super easy to make and are ready in just 15 minutes!
Equipment
- Half or quarter sized baking sheet
Ingredients
Dry Ingredients
- 160 g oats
- 25 g cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 60 g coconut oil melted
- 125 g smooth peanut butter
- 1 tsp vanilla extract
- 3 tbsp agave nectar
- 2 tbsp dairy-free milk
Instructions
- Preheat the oven to 180°c/350°f. Line a cookie sheet with baking paper.
- In a small bowl, mix together the flaxseed and water.
- Mix together all of the dry ingredients in a large mixing bowl.
- In a separate medium sized bowl, whisk together the melted coconut oil, peanut butter, vanilla extract, agave nectar, dairy free milk, and flaxseed mixture until smooth and combined.
- Mix the wet ingredients into the dry ingredients, stirring until well combined. If the cookie mixture seems too dry, you can add some extra milk 1 tbsp at a time.
- Shape or scoop the mixture into 12 evenly sized balls. Place them on the lined baking sheet then press them down to the desired thickness using your hand or a fork.
- Bake them in the oven for 12-14 minutes, until the edges have firmed up. Allow them to cool on a rack before eating.
- (Optional) If you would like, drizzle the cookies with melted dairy-free dark chocolate and sprinkle with chopped nuts.
Notes
STORAGE: Keep the cookies in an airtight container at room temperature for up to 5 days, or up to 2 weeks in the fridge. Freeze for up to 3 months, and defrost at room temperature or in the fridge before eating.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 6gFiber: 3gSugar: 4g
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