I had an impromptu dinner party last night when my vegan friend Nathan came around and cooked me and my housemates an amazing vegan sweet potato shepherd’s pie, which was a real treat as I am usually the one who cooks. I couldn’t let him do all the work though so I offered to make a vegan dessert. Although cookies may not be the traditional dinner party dessert, in my opinion a crunchy, chocolaty cookie dipped in a good cup of Earl Grey tea is the perfect sweet to end a delicious meal. These cookies were crunchy like Maryland cookies, so if you are looking for the chewy, gooey kind then this isn’t the recipe for you. If you like a good dipper [for tea or coffee] however then they were PERFECT!
Chocolate Chunk Oat Cookies
- 1 tbsp Ground Flax + 3 tbsp Water
- 50g Coconut Oil
- 50g Brown Sugar
- 100g Oat Flour (blend whole oats of you have a blender)
- 50g Almond Butter (or choice of nut butter – peanut or hazelnut will work well)
- 50g Dark Chocolate
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- ½ tsp Fine Grain Sea Salt
- Pre-heat the oven to 180°C/ 350ºF and line a baking sheet with parchment paper.
- In a small bowl, mix together the ground flax with the water and set aside so it can thicken up.
- In a blender, mixer or in a mixing bowl, combine the coconut oil, sugar, almond butter, flax and water and vanilla extract.
- Mix in the oat flour, baking powder and sea salt.
- Chop the chocolate into small rough chunks and fold into the cookie dough.
- Roll into balls about 1 inch in diameter and place on the baking sheet. Flatten them slightly, although they will spread a little when cooking.
- Bake for around 15 minutes or until golden brown. Allow to cool for 5 minutes then transfer them to a rack to cool completely. They will harden once cooled.