These cookies are from one of my favorite cookbooks, The Oh She Glows Cookbook, and while I love so many recipes from this book, I never wanted to these out. For some reason I just assumed they were not going to be good. They looked too “healthy.”
One day I happened to have some almond pulp on hand after making almond milk (you can now easily find almond pulp at Trader Joe’s and other grocery stores), and figured I’d give these a shot as I’m always looking for ways to NOT throw out almond pulp! And I was so, so wrong about these cookies. They are amazing! Crunchy on the outside, and chewy on the inside. The brown sugar and oat flour combo really make these special. I have altered the recipe a tad, cutting down on the sugar (which I tend to do a lot), and adding a bit more dark chocolate chunks, but otherwise they are pretty much just as in the book.
You can check out a video demo of how to make these on my brand new YouTube channel (this is my FIRST video!!):
And here’s a handy shot of the ingredients:
Here are the ingredients in list form, and instructions:
THE BEST CHOCOLATE CHIP COOKIES:
- 1 tbsp ground flaxseed, made into flax egg (see instructions, below–easy peasy!)
- 1/4 cup vegan butter (you could also use coconut oil)
- 1/4 cup almond butter or peanut butter (roasted or raw)
- 1/3 cup brown sugar (you can up this to 1/2 if you prefer your cookies more sweet)
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup rolled oats, blended into a flour*
- 1 cup almond meal
- 1/2 cup dark chocolate chips or chunks (or a little more if you like!)
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Prepare the flax egg: Mix together flaxseed and 3 tbsp water and set aside for 5 mins.
- With electric mixer (hand or on a stand), beat together the vegan butter and almond butter until combined. Add both sugars and beat 1 additional minute. Beat in flax egg and vanilla until combined.
- Add in the additional ingredients, except the chocolate chunks, one by one and beat until combined. Dough should be a bit sticky, if it feels dry, you can add a little almond milk to thin it out.
- Fold in the chocolate chunks
- Shape dough into 1-inch balls. The chocolate chunks may not stick well, so just push them into the dough as you go. Arrange around 2 inches apart on baking sheet.
- Bake 12-14 minutes. They will be very soft when coming out of the oven, but will harden as they cool.
*You can purchase oat flour, but it is very simple to make. Just add oats to a blender (I use a Vitamix, but any blender should do) and blend at high until they become a powder.