Chunky Choc Chip Oat Cookies
They're gluten free, refined sugar free, vegan and utterly delicious.
As far as I am concerned, a perfect choc chip cookie should be crunchy on the outside and soft and slightly gooey on the inside. It shouldn't be overly sweet and should 100% have a slight vanilla flavour to it. Anything less and it fails my perfect cookie test.
This recipe (after much trial and error) produces cookies that are the perfect balance of sweet and salty (that pinch of sea salt is a must) and soft and crunchy.
3/4 cup The Grainery Gluten-Free Rolled Oats
1/2 cup The Grainery Gluten-Free Oat Flour
1/2 cup Graze Toasted Coconut Butter
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup dark chocolate chunks
Preheat the oven to 180°C.
In a mixing bowl, combine the nut butter, maple syrup, vanilla, and salt. Mix well.
Add the oat flour, oats, and baking soda. Mix to form a thick dough. Fold in the chocolate chunks.
Line a cookie tray with baking paper and drop teaspoons of the batter on. Press down lightly to slightly flatten. Space out well.
Bake for 10 - 15 minutes until golden brown. Remove cookies from oven halfway through (at about the 6 minute mark) and with the flat side of a tablespoon press down into the center of the cookie lightly to flatten.
Remove from the oven and cool on the baking tray. The cookies will be soft once they are removed from the oven but will harden once cooled.
Store in an airtight container for up to 1 week.
- Omit the chocolate for cocoa butter and cranberries
- Maple syrup is rather pricey. Substitute for honey, date syrup or if you are not concerned about refined sugar, use golden syrup.
- Half the amount of chocolate and add chopped macadamia instead.