Oat Flour Brownie Cookies (Vegan, Gluten-Free)
These double chocolate oat flour brownie cookies are the bear hug of cookies: both the taste and the healthy goodness of the ingredients make you feel wonderful. They can be shared with many (if you dare to share!) since they are healthy, vegan and gluten-free.
Servings: 12 cookies
Equipment
Ingredients
- 1/2 cup drippy almond butter see notes for options
- 1/2 cup coconut sugar see notes for options
- 3 tablespoons boiling water
- 2 tablespoons coconut oil melted see notes for options
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 2/3 cup oat flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup miniature chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond butter, coconut sugar, boiling water, coconut oil, flaxseed meal and vanilla extract until completely smooth and blended.
- Add the oat flour, cocoa powder, baking soda and salt to the bowl. Stir until completely blended. Stir in the miniature chocolate chips.
- Divide dough into 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Flatten each dough bowl with the bottom of a glass or dry measuring cup.
- Bake in the preheated oven for 11 to 12 minutes until the cookie has spread and the edges appear done (the middles will still look slightly underdone).
- Cool the cookies on the baking sheet for 5 minutes, and then remove the cookies to a cooling rack to cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Coconut sugar options: An equal amount of brown sugar can be used in place of the coconut sugar.
Coconut oil options: An equal amount of the oil of your choice--e.g., avocado oil, mild olive oil, or melted plant butter--can be used in pace of the coconut oil.
Almond butter options: An equal amount of peanut butter, cashew butter, Sunflower seed butter or pumpkin seed butter can be used in place of the almond butter.
Nutrition
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 85mg | Potassium: 150mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 51mg | Iron: 1mg