Vegan Flour-Free Oat Chocolate Chip Cookies.

By PBogho57

Ingredients

• dry:
• Vegan Flour-Free Oat Chocolate Chip Cookies
• vegan, makes about 24 cookies
• 3 1/4 cups oat flour
• 5 Tbsp ground seeds (flax, chia, pumpkin.. - I used flax and raw pumpkin seeds)
• 1 Tbsp baking powder
• 3 Tbsp chopped walnuts (optional)
• 3/4 tsp cinnamon
• wet:
• 3/4 cup virgin coconut oil, melted
• 3/4 cup organic sugar
• 1 mashed banana (or sub another 1/4 cup of non-dairy milk)
• 1 tsp lemon juice
• 1/3 cup warmed non-dairy milk
• 1 tsp vanilla extract (optional)
• fold in:
• 6 oz. vegan chocolate chips or chunks (semi-sweet chocolate)

Details

Servings 1
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

You can keep the homemade oat flour very thick and textured like I did for a more "nutty" cookie. Or you can blend your oats into a superfine powder for a less textured cookie. Either way, these lovelies are flour-free (and gluten-free if you are OK with rolled oats). OK, OK enough chatter, here is the recipe for your weekend baking!..

Spirulina Shake

vegan, makes about 24 cookies

Directions:

1. Preheat oven to 350 degrees, grease baking sheet with coconut oil.

2. Process enough rolled oats (in high speed blender or food processor) until soft and silky like a roughly textured flour - this is your homemade oat flour.

3. Combine all dry ingredients in a large bowl.

4. In a small bowl, add the coconut oil and non-dairy milk. Warm in microwave until coconut oil melts and is warmed along with vegan milk. Stir in the sugar, vanilla, lemon and mashed banana.

6. Place this bowl in the freezer for about 5-7 minutes - just until the dough begins to firm up a tiny bit but still stays fluffy.

7. Using your hands, grab the dough and press gently into balls. Tips: If you want "ball shaped" cookies that hold their shape make sure your dough is very chilled going into the oven. If you want cookies that spread, make sure your dough is still pretty soft and just chilled just enough so you can handle it. Warmer dough makes for more spread cookies.

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