I baked cookies! This is huge! And they turned out delicious! I have always prided myself as a cook, but when it comes to baking, there really is a science to it. I was inspired by the double chocolate salty oat cookie from Teaism, one of my favorite DC restaurants. The cookie is exactly what this name implies, a chocolate oatmeal cookies, with chocolate chips, pecans and a sprinkling of sea salt to bring out the sweetness.
I also drew inspiration from the Sweet Like Cocoa blog. My version is vegan, using ground flax instead of egg, coconut oil and dark chocolate chips. I decided to use a combination of rolled oats and quick cooking oats. The rolled oats give it texture, while the quick oats remain soft and chewy. Oats also contain more fiber, giving the illusion that this is a healthy cookie! I also used a combination of rice and all purpose flour. According to this blog, the rice flour just helps the cookie spread a little better.
Feel free to mix in whatever you like! In my case, I mixed in pecans and dark chocolate chips. If you don’t like nuts, just add more chocolate. Shredded coconut would also work well!
After testing a few combinations, this version is foolproof! I will definitely be making this again and again, and I hope you will too!
Double Chocolate Salted Oat Cookie (Vegan)
Ingredients
Dry Ingredients
- 1/2 cup rolled oats
- 1/2 cup quick cooking oats
- 3/4 cup all-purpose flour
- 1/4 cup brown Rice Flour (or regular rice flour)
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
Wet Ingredients
- 1 tbsp ground flax for flax “egg”
- 1/4 cup coconut oil
- 1/2 cup light brown sugar
- 1/2 tsp instant coffee or espresso powder
- 1 tsp vanilla extract
- 3 tbsp almond milk
Toppings
- 1/4 cup pecans
- 1/4 cup dark chocolate chips
- 1 pinch coarse sea salt per cookie
Instructions
- Prepare the flax “egg” by combining 1 tbsp ground flax with 3 tbsp warm water. Stir and allow to rest and become gelatinous for about 10 minutes.
- Preheat the oven to 350°
- In a mixing bowl, combine the dry ingredients.
- In a larger bowl, combine the wet ingredients, including the flax egg once it has thickened. Whisk well until sugars dissolve. You may want to warm the coconut oil slightly before combining.
- Mix in the dry ingredients. If you have an electric mixer, that would work well. I used my hands and combined the dough until it was a sticky consistency.
- Add in the chocolate chips and pecans and mix well.
- Refrigerate the mixture for at least 1 hour. This will make it easier to form balls and bake.
- On a lined baking sheet. place cookie dough balls or scoops of about 1 inch thickness a few inches apart.
- Bake for 14-17 minutes. I found 15 minutes to be perfectly crispy on the edges, chewy in the middle. You may want an extra couple minutes for a crispier cookie.
- Half-way through, I gently flatten the cookies with the back side of a spoon as these cookies tend not to spread.
- Enjoy!
Notes
