Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!
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1/2 cup (130g) almond butter (*see notes for applesauce option)
1/3 cup (115g) maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
3/4 cup (80g) rolled oats
1/2 cup (60g) oat flour
1/4 cup (35g) dark chocolate chunks
1 – Preheat the oven to 350F.
2- In a mixing bowl, combine the almond butter (or applesauce), maple syrup, vanilla, and salt.
3 – Stir to combine.
4 – Add the oat flour, oats, and baking soda. Mix to form a thick dough.
5 – Fold in the chocolate chunks.
6 – Drop spoonfuls of batter onto a pan lined with parchment paper. Press lightly to flatten.
7 – Bake for 15 minutes at 350F.
8 – Remove from the oven and cool for 10 minutes before eating.
9 – Keep in an airtight container, ideally in the fridge, for up to a week.