These chewy gooey cookies are super simple to make and you almost can't resist eating them when they are warm and just right out of the oven. They are filled with goodness, right from the flavor to the nutrition. The oat and the almond flour provides you the protein and the chocolate chips does their part of providing antioxidants without sacrificing the taste..:) If you keep the sugar part to minimum, (which I always do) eating a cookie in the morning in your breakfast, is not at all a bad idea.
These cookies make a great portable edible holiday gift...!
Of course I can't take credit for this delicious recipe. It goes to Richa of VeganRicha.
Makes 16-18 about 2 inch cookies.
- 1/2 cup raw almond flour
- 1/4 cup almond milk( add few tbsp more if you feel that the dough is dry and doesn't come together.)
- 1 cup oat flour
- 2-3 tbsp of lightly packed brown sugar
- 3/4 th tsp baking powder
- A pinch of salt
- 1 tbsp virgin coconut oil.( optional if you want chewier cookies)
- Chocolate chips- as many as you want (I used vegan chocolate chips from Whole Foods.)
- Cinnamon powder- 2 tsp ( Any spice of your choice , ginger powder would also be great in this cold weather.)
- In a bowl, mix almond flour, oat flour, salt, sugar, baking powder and the spices of your choice. Mix well.
- Add almond milk and coconut oil to the mixture and mix everything together for about couple of minutes until the mixture gets all wet and forms a slightly sticky dough. The mixture should also be sticky at the same time.
- Chill the dough for 10-15 minutes in the refrigerator.
- After 20 minutes, remove from the fridge and If the dough looks dry and doesn't come together, add a tsp of almond milk.roll the dough into balls, shape them like a cookie and then place them on a baking sheet lined with parchment paper.
- Preheat the oven to 350 degrees F and bake for about 17-19 minutes depending how big you have shaped your cookies.
- Cool ( if you can wait that long..:))and enjoy!!