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Pile of Vegan Oat Coconut Chocolate Chip Cookies

Vegan Oat Coconut Chocolate Chip Cookies

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 12-14 Minutes
  • Total Time: 27 Minutes
  • Yield: 16-20 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Vegan

Description

Indulge your sweet tooth with these irresistible Vegan Oat Coconut Chocolate Chip Cookies, where wholesome ingredients meet delightful flavor!

Ingredients

Scale

Dry Ingredients:

  • 1 cup rolled oats, processed *
  • 1 cup walnuts, processed *
  • ½ cup unsweetened shredded coconut
  • 1 Tablespoon cornstarch (or arrowroot powder)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt (+/-) *

Wet Ingredients:

  • 8 to 9 Medjool dates, pitted (2/3 cup packed) *
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 Tablespoons + 1 teaspoon pure maple syrup

Other Ingredients:

  • 2/3 to ¾ cup vegan chocolate chips

Instructions

  1. Preheat the oven to 350 F, center rack.
  2. Line a large baking sheet with silicone pads or parchment paper, set aside.
  3. Place the rolled oats into a food processor and process for one minute into nearly flour, then place into a large bowl.
  4. Place the walnuts and shredded coconut into the food processor and pulse until fine crumb. Do not overprocess, then place into the large bowl along with the chopped oats.
  5. Place the all the remaining Dry Ingredients into a large mixing bowl, whisk to combine. Set aside.
  6. Place the Medjool dates into the food processor, process until the dates become a big sticky ball, then place into the large bowl with the dry ingredients.
  7. Add all the remaining Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the date mixture into the dry ingredients, scrape down the spoon and the sides of the bowl, stir and mix intently. You may need to use your hands. The batter will eventually come together and will appear thick and sticky.
  8. Stir in the chocolate chips.
  9. Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the dough batter into a hand rolled ball, then slightly flatten into a thick disk and place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). Continue to scoop and roll all the remaining batter into balls/disks.
  10. Place in a 350 F preheated oven for 12 to 14 minutes (largely dependent upon the size of the cookies) or until set, the edges and bottoms are browned.
  11. Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!

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.   

*Servings:  Makes 16 to 20 cookies

Find it online: https://monkeyandmekitchenadventures.com/vegan-oat-coconut-chocolate-chip-cookies/