Vegan Oatmeal Walnut Chocolate Chip Cookies
These cookies make a great healthy snack or dessert. They are filled with oats, almonds, walnuts, and dark chocolate chips! They almost taste like a homemade cliff bar to me. Mmm…crispy on the outside and chewy on the inside. I love the rustic and chewy texture that the oats give. Who knew cookies could be a good source of fiber and healthy fats. They are super filling too. Best part, these are gluten-free and vegan! Definitely a must make if you have gluten allergies. Store these in an air-tight container or ziploc bag after they are cooled to keep it fresh and from becoming too hard. I love nuts and oats so these cookies are one of my favorites!
Vegan Oatmeal Walnut Chocolate Chip Cookies
These cookies make a great healthy snack or dessert. They are filled with oats, almonds, walnuts, and dark chocolate chips! They almost taste like a homemade cliff bar to me. Mmm…crispy on the outside and chewy on the inside.
Print Recipe
Ingredients
Wet:
- 1/4 cup maple syrup
- 1/4 cup brown sugar, coconut sugar or other sugar of choice
- 2 tbsp oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
Dry:
- 1/2 oat flour (made from ground up oats in the food processor)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup almond meal (made from ground up raw almonds into a fine meal in thefood processor)
- 1 cup old fashioned, rolled oats
- 1/2 cup vegan dark chocolate chips
- 3 tbsp chopped walnuts
Instructions
- Preheat oven to 365 degrees F. In a bowl combine all the wet ingredients and mix until well combined.
- Whisk oat flour, baking powder, salt, and almond meal. Add to the wet ingredients. Add in the oats and mix until well combined. Fold in the chocolate chips and walnuts to distribute evenly. The dough will be somewhat sticky. (Add more flour if too wet, or a dash of non dairy milk if too dry).
- Cover and chill in the refrigerator for 15 minutes. Dampen your hands with water to prevent dough from sticking to your palms. Take 2 to 3 Tbsp of the dough and make large cookies. Flatten lightly on the sheet. Press the leftover chocolate chunks (there will be few towards the end), into the shaped cookies. (I had to get my hands wet a few times because the dough kept sticking to me and it was difficult to shape them.)
- Place baking sheet on the center rack. Bake for 10 to 12 minutes. Careful not to overcook because they harden as they cool. You want the middle to still be soft.
- Cool for 10 minutes before serving.
- Enjoy!
- Recipe adapted from Vegan Richa
Servings: 12 big cookies
