Oatmeal Chocolate Chip Cookies {GF/Vegan}
These oatmeal chocolate chip cookies made with almond pulp from homemade almond milk are an easy gluten-free, vegan baked treat!
Servings: 20 cookies
Ingredients
- 1/4 cup coconut oil softened but not fully melted
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon tapioca flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup rolled oats*
- 1 cup oat flour*
- 1/2 cup leftover "wet" almond pulp
- 1/2 cup dark chocolate chips
Instructions
- Whisk together coconut oil, applesauce, coconut sugar and extracts in a large bowl until smooth.
- Add the tapioca flour, salt and baking soda to the wet ingredients and whisk to combine.
- Add the oats, oat flour and almond pulp to the bowl and stir until just combined.
- Fold in the chocolate chips then cover and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F and line two baking sheets with parchment paper or a silpat.
- Using a medium cookie scoop, scoop dough onto the baking sheets. Press gently on the tops to slightly flatten (the cookies won't spread much during baking).
- Bake for 8-10 minutes until golden around the edges.
- Remove from oven and let cool on a rack.
Notes
*Ensure oats are certified gluten-free if necessary.
Nutrition
Serving: 1SERVING | Calories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 104mg | Fiber: 1g | Sugar: 7g