Looking to satisfy your sweet tooth craving? Look no further! Try our new take on this iconic childhood favourite – Oatmeal Chocolate Chip Cookies with a vegan twist. With the addition of flaxseed, this vegan recipe packs in the fiber, protein, and omega-3. By swapping out the dairy ingredients for coconut and vegan alternatives, you will have a delicious, indulgent, chewy, sweet treat that you can feel great about enjoying. The secret to achieving a soft chewy cookie lies not only through the added shredded coconut flakes but by ensuring you don’t over bake the cookies.
Prep Time: 10 Minutes | Cook Time: 18 Minutes | Total Time: 28 Minutes
Yield: 14-18 cookies
|1 ¼ Cup Rolled Oats
1 ¼ Cup All-Purpose Flour
1 tsp Ground Cinnamon
¾ Cup Desiccated Coconut
1 tbsp Ground Raw, Flaxseed Meal
¼ tsp Baking Soda
|½ tsp Salt
¾ Coconut Sugar
2 tbsp Agave Nectar
¾ Cup Vegan Butter, Cold
2 tsp Pure Vanilla Extract
1 Cup Dairy Free Chocolate Chips
Preheat oven to 350°F (180°C). Lightly grease or line a baking sheet with parchment paper.
In a large bowl, whisk together the rolled oats, flour, cinnamon, coconut, flaxseed meal, salt, and baking soda.
In a medium bowl, use a beater to cream the vegan butter and sugar together. Once incorporated, add vanilla extract and agave nectar. Stir until combined.
Combine sugar-butter mixture with the dry ingredients and mix well. Vegan butter brands have different moisture content, therefore, add up to 1 tablespoon of water until dough holds together.
Avoid eating all the cookie dough and let the dough rest for 15 minutes.
Take two tablespoons of cookie dough and roll into a ball. Place onto the prepared baking sheet. Repeat until you have used up all the cookie dough.
Bake for 14-18 minutes or until edges are just brown. Let cool on the pan for 2 minutes, then transfer to cooling rack.