Description
Crispy edges and delightfully ooey-gooey centers, these Vegan Chewy Almond Oat Chocolate Chip Cookies offer a mouthwatering experience that’s hard to resist.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats *
- 1 ¼ cups almond flour *
- ¾ cup maple sugar (or date sugar or coconut sugar) *
- ¼ cup cornstarch (or arrowroot powder)
- ½ teaspoon baking soda
- ¾ teaspoon sea salt *
Wet Ingredients:
- 1/3 cup cashew butter *
- ¼ cup unsweetened plain plant milk
- 1 teaspoon molasses *
- 1 teaspoon vanilla
Other Ingredients:
- 1 cup vegan chocolate chips *
Instructions
- Preheat the oven to 375 F. Place oven rack to the upper 1/3 of oven.
- Line a large baking sheet (14 x 20) with silicone baking pads (or parchment paper), set aside.
- Place all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
- Add all the Wet Ingredients into the dry ingredients bowl, stir well to combine. Stir in the chocolate chips. Mix well. Refrigerate the dough for 15 minutes.
- After refrigerating the dough, scoop up about 2 ½ tablespoons (or use a large cookie scoop) of cookie dough and place onto the baking sheet, spacing about 3 inches apart as the cookies will spread and flatten while baking. Try to keep the cookies in similar size and shape for even baking.
- Bake in a preheated 375 F oven (upper rack) for 15 to 16 minutes until set. The edges of the cookies will be firm and brown. Remove from the oven and allow to set on baking sheet for 5 minutes to set up before transferring to a cooling rack.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 13 large cookies (about 4 inches)