I have officially become a (healthy) cookie monster. I may have a problem. I make cookies basically every other night. Oftentimes I eat them as a mid-morning snack. And when they are this healthy, why not?
I kept these cookies entirely vegan and gluten-free. They are oil free, butter free and use only 2 tablespoons of brown sugar in the entire batch of 20 cookies. Despite how healthy they actually are, they really don’t taste healthy. Whenever I serve these they fly like hotcakes. My husband typically eats 4-5 immediately when they come out of the oven. My two and a half year old daughter may have had four of these cookies for dinner tonight after we made them together. It happens. But, I feel good knowing she ate whole grains and almonds before bed.
The point is, they are addictive without the guilt. So, go ahead and bake this super easy recipe and then enjoy.
A vegan, gluten-free and healthy cookie that is oil-free, butter-free and low in sugar.
- 1 1/4 cup quick cooking oats (gluten-free if desired)
- 1/4 cup almond flour
- ¼ cup vegan dark chocolate chips (mini)
- 2 tablespoons maple sugar or coconut sugar
- 1/2 teaspoon baking soda
- ¼ teaspoon fine grain sea salt
- 1 cup unsalted raw almond butter (room temperature and runny works best)
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium mixing bowl, stir together dry ingredients (oats, almond meal, chocolate chips, sugar, baking soda and salt).
- Then stir in the wet ingredients (almond butter, applesauce and vanilla).
- Form dough into 20 small cookies and place on parchment paper.
- Bake for 8 minutes.
- Remove from oven and allow to cool for 10 minutes before transferring to wire cooling rack.
- Enjoy after they have cooled.
- Store in airtight container for 1-2 days at room temperature or in refrigerator for 3-4 days.
- Category: Dessert
- Method: Oven
Keywords: flourless chocolate chip cookies