Chewy, Delicious Melt-in-Yo-Mouth Vegan Coconut Oatmeal Chocolate Chip Cookies (GF, RSF)

As I was watching the democratic debate last night a serious craving for a chocolate chip cookie came over me. You know the one where you’re ready to place a delivery order for a single cookie and pay double for delivery because you need it that much. Yeah that one. Except I knew the only way I would get the kind of cookie I wanted was if I made it myself. 

So I took out all the baking ingredients from my pantry and started my online search for the healthy (but DELICIOUS…very important) cookie that would satisfy my sweet tooth. And that’s when I stumbled upon Monique of Ambitous Kitchen’s Healthy Oatmeal Chocolate Chip Cookies. Oh my, not only is this recipe gluten-free and refined sugar free, but they look crunchy on the outside yet chewy on the inside and so buttery (even without the butter). SCORE. 

So I made a few changes and used maple syrup in place of coconut sugar and almond flour in place of oat flour. Guys, I could have eaten the whole batter. But I got a hold of myself, grabbed a scoop and convinced myself the cookie would be better than the dough. I wasn’t right, but I wasn’t wrong. They’re both equally freaking fantastic, even with half the amount of maple syrup the recipe called for (I only had 1/4 cup — actually it was probably even less than that). 

I’m gonna let you in on a secret — the healthier version of your favorite sweet treat will likely taste better than the original. And it may even become the new normal. Have you ever noticed how most of the sweet treats you ate as a child are wayyy too sweet for you now? Or like me, maybe you used to love milk chocolate and now you won’t even look at a piece of chocolate unless it’s dark and contains 70% cocoa or higher? 

The more healthy, whole foods you introduce into your diet the more you crave those foods and in turn, your taste changes. So when you swap out that store-bought chocolate chip cookie dough for a homemade version without all the refined sugar, and opt for a natural sweetener like maple syrup, your body thanks you and you adapt to the less sugary version. It’s a win-win. It’s healthier AND you can eat the cookies without the guilt and feel good too.  I know you’re just gonna love these. 

Ingredients

Flax eggs (1 tbsp ground flaxseed + 3 tbsp water)

1/3 cup coconut oil, melted 

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup almond flour (I used Trader Joe’s blanched almond flour)

1/2 cup gluten-free rolled oats

1/2 cup unsweetened shredded coconut

1/2 tsp baking soda

Pinch sea salt

1/2 cup dark chocolate chips or break up your favorite dark chocolate bar

Flaked sea salt for topping 

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. 

In a medium bowl, mix together flaxseed meal and water and let the mixture sit for a few minutes to thicken. The flax egg will turn into a gel-like consistency and in 5 minutes or less will be ready. 

Add the melted coconut oil, maple syrup and vanilla extract to the bowl and whisk until combined.

Add your dry ingredients (almond flour, oats, coconut, baking soda and salt) to the wet mixture and stir until combined. Fold in the chocolate chips or any other substitute such as butterscotch chips, dried fruit or nuts. 

Using a spoon or scoop, make 2” dough rounds on the baking sheet and separate each cookie roughly 2 inches apart. This batch should yield about 8-10 cookies depending on how big you make them.

Bake cookies for 8-10 minutes until edges start turning golden brown. 

Sprinkle the top with flaked sea salt and let cool for at least minutes before transferring to a plate. And enjoy!