Chocolate Chunk Oatmeal Cookies! Was this anyone else’s favourite as a kid (still is)?!? That crisp exterior, chewy interior, and loads of melty chocolate chips. THE best. Today, I make these gems with dairy free chocolate chunks – love them. AND the salt…just present enough to make these cookies slightly addictive. Glass of cold (nut) milk, please. What I love about a GOOD cookie, aside from the obvious, they’re a perfect snack to pack for outdoor outings. I’m happy to reach for a homemade, full of fibre, refined sugar + gluten free, baked bundle of deliciousness when those growlies set in. Wouldn’t have it any other way.
Back to the dairy free chocolate chunks (chips too). I don’t know what it is about this chocolate, but it’s SO yummy, especially after being heated. It literally melts in your mouth. Prior to becoming vegan, I would have likely never crossed paths with this chocolate – Enjoy Life is the brand I use. It can be a little pricey, but the quality is well worth it for me. It wasn’t until just recently that I heard, from a fellow foodie, that the HIGHEST rated (best) chocolate in the world is actually vegan. It’s made with premium coconut oil. This absolutely made sense to me as when you think about coconut oil, it literally melts on contact. *Just a little food for thought.
That crisp exterior, chewy interior, and loads of melty chocolate. THE best. AND the salt…just present enough to make these cookies slightly addictive. A glass of cold (nut) milk, please!
- 2 cups gluten free oats
- 1 cup unsweetened shredded coconut
- 1/2 cup dairy-free chocolate chunk pieces
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsweetened almond milk – room temp.
- 3 tbsp ground flaxseed
- 1/4 cup almond butter
- 1 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/2 cup coconut palm sugar
Preheat the oven to 350*F. Lightly grease a baking sheet.
In a large bowl, add the oats, shredded coconut, chocolate chunk pieces, baking powder, baking soda, and salt. Stir well to combine. Set aside.
In a separate bowl, add the almond milk and flaxseed. Stir well and let it rest for about 5mins. Once rested, add the almond butter, coconut oil, and vanilla. Stir well. Lastly, add the coconut sugar stirring as you go. Allow the mixture to rest for a few minutes – gives a little time for the sugar to break down.
Take the dry ingredients (oats + things), and make a well in the centre of the bowl. Pour into the well the almond milk mixture. Fold until everything is evenly combined, and then let the cookie mixture rest for 3-5mins.
Using a 1/4cup measure, roll each cookie portion into a ‘tight’ ball. Place onto a baking sheet, evenly spaced apart. Gently press down on the tops of each cookie flattening about 1/2inch or so. *Use your fingers to pinch back together any cracks.
Place the cookies in the oven on the middle rack. Bake for 17-20mins, or until deep golden-brown. *In the winter, I bake them for 17mins in my gas oven; in the summer, it’s more like 20-23mins. These cookies were made to be crispy!
Remove from the oven, carefully loosen the bottom of each cookie using a metal spatula, and allow to completely cool – either on the baking sheet or on a cooling rack. *Some of the cookies may appear ‘cracked’, but no worries. Once cool, they firm right up.
Because I like these cookies crisp & crunchy, I leave them on the counter with a light towel laid overtop. They will get even chewier and crunchy after each day; however, if you have any left by day 4, I would then recommend storing them in an airtight container.
~ For this recipe, I don’t line the baking sheet with parchment paper as I like the bottoms of my cookies that deep golden-brown colour (crisp, not burnt). If you’d like to use parchment paper, by all means, go right ahead.
~ If you’d like to up the *protein in these cookies, try replacing a 1/2cup of the oats with a 1/2cup of hemp hearts – yum.