Vegan & Gluten Free Oatmeal Chocolate Chip Cookies
- Diya Thacker
- Jun 7, 2020
- 2 min read
Updated: Sep 7, 2020
This is a healthier take on the classic Chocolate Chip Cookie without compromising on the taste. They are super quick to make and taste heavenly! Feel free to check out this link to an IGTV video I published on how to make them. Happy Baking!
Prep Time: 10-15 minutes
Cooking Time: 10-15 minutes
Total Time: 30 minutes
Ingredients:
• 1 tbsp flax seed powder
• 3 tbsp cold water
• 1 medium-sized mashed banana
• 1 + 1/2 tbsp jaggery powder
• 1 tbsp canola oil
• 1/4 cup smooth peanut butter
• 1/4 tsp vanilla extract
• 1 cup oats
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup vegan / regular chocolate chips
Tools:
• Mixing Bowls
• Spatula
• Ice cream scoop
• Baking tray
• Parchment paper
Method:
Preheat the oven at 165°C while you prep the rest of your ingredients.
To make the flax egg, mix together the flax seed powder and cold water. Set this mixture aside for 5-10 minutes.
Add the mashed banana, jaggery powder, canola oil, peanut butter & vanilla in a bowl and mix together. Then mix in the flax egg.
Add the oats, baking powder & baking soda into the wet mixture and fold it it. Then fold the vegan chocolate chips into the mixture. I didn't have vegan chocolate chips so I just added regular ones!
Scoop out the cookie dough onto a baking tray lined with parchment paper. These cookies do not spread much in the oven so flatten them out with a spoon popping them into the oven.
Bake the cookies at 165°C for about 10-15 minutes until they are golden brown and hard enough to hold their shape.
Let the cookies cool completely before eating them. They are delicate and may break if they are still warm.
Once cooled, peel them from the parchment paper and enjoy!
REFRIGERATE IN AN AIRTIGHT CONTAINER. STAYS FRESH FOR 4-5 DAYS.
click on the PDF below to print the recipe!
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