I know, I know – I’m sorry for being so inactive on here. I keep saying that over and over again, but work and uni just kept me super busy (I’m currently in my last semester & working on my thesis – unfortunately that’s very time consuming. And nervewrecking).
But I’m back now, and I’m back with a bang! Because today I got something special for you: CHOCOLATE CHIP COOKIES!
I mean everybody loves cookies, right? Especially when they’re guilt-free (you shouldn’t be guilty for eating cookies anyways – but these are packed with goodness. You get the point).
These are a real winner! Vegan, gluten-free, refined sugar free and incredibly crispy on the outside and crumbly on the inside. HECK YES!
The base is made from wholegrain oats, almond meal and chickpea flour. May sound like a weird combo – but it makes the cookies crunchy and crumbly at the same time. Trust me on this one!
Besides dark chocolate chips, I also added in salted macadamias and walnuts. I loved the crunch they added!
150g oat flour*
1 tbsp. ground flax seeds
75g ground almonds
2 tbsp. chickpea flour
2 tbsp. almond butter
4 tbsp. maple syrup
5 tbsp. coconut oil
3 tbsp. plant-based milk
1 tsp. baking powder
A pinch of vanilla
A pinch of salt
1/2 cup chopped nuts (i used salted macadamias and walnuts)
1/2 cup dark chocolate chips
*make your own by grinding oats in your blender
1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. Blend everything except the nuts and chocolate chips in your food processor until well combined.
3. Fold in the remaining ingredients and mix well.
4. Take one tablespoon of the dough at a time and roll it into a ball – transfer to your baking sheet and press down evenly. The cookies should be flat, round and medium-sized.
5. Bake for 20-25 minutes (depending on your oven) or until crispy and golden brown.
6. Transfer to a cooling rack and let cool.
That’s it! I enjoyed mine with a cup of almond milk – dipping them in of course!
I hope you love these as much as I do 🙂