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
Freeze half the dough to enjoy the cookies at a later time!