Chewy Vegan Oatmeal Chocolate Chunk Cookie

By GuidingVegan

Ingredients

• 1/2 cup coconut oil (8 tablespoons), melted
• 2/3 cup coconut sugar (or rapadura sugar)
• 1 1/2 tablespoons chia seeds plus 4 1/2 tablespoons water, combined in a small bowl to make a gel
• 1/2 teaspoon vanilla extract
• 3/4 cup whole spelt flour (or other whole grain flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 1/2 cups + 3 tablespooons rolled oats
• 1 dark chocolate bar (at least 70% cocoa content), chopped
• 1/2 cup walnuts (65 grams), chopped (optional)

Details

Servings 1
Adapted from nourishtheroots.com

Preparation

Step 1

(makes about 12 cookies)

1 1/2 tablespoons chia seeds plus 4 1/2 tablespoons water, combined in a small bowl to make a gel

1. Heat oven to 350°F. Pulse half of the oats (3/4 cups) in a food processor to make a flour. Set aside.

2. In a large bowl, combine the melted coconut oil, the chia seed gel, and
vanilla. Wisk very well.

3. In a separate bowl, whisk the spelt flour, sugar, baking soda,
and salt together. Stir this into the coconut oil/chia mixture.
Stir in the oats plus the oat flour you made earlier, chocolate chunks, and walnuts, if using them. You should have a nice, thick dough. If needed, you may want to put the bowl of dough in the freezer or refrigerator for a few minutes to let it firm up a bit. (this will ensure thicker cookies and not flat pancake cookies)

4. Scoop cookies into balls two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven) taking them out when golden at the edges but still a little undercooked-looking on top. Remove from the oven.
*Important* Let them sit on the baking sheet for at least two hours to let them cool, otherwise they will fall apart. If you let them cool completely, they will stay together perfectly.
Enjoy!