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Healthy chocolate chip cookies

gluten free, vegan cookies made with oats and almonds
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
resting time 30 minutes
Total Time 55 minutes
Servings: 10 cookies
Course: Snack
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 65 gr almond meal (or almond flour for a smoother/ less chunky cookie)(approx ¾ cup)
  • 75 gr rolled oats (depending on your preference you can use just rolled oats, rolled oats + quick oats or even just oat flour... I used 45 gr (½ cup) oat flour + 30 gr (⅓ cup) quick oats)
  • 60 gr (dark vegan) chocolate chips (approx. ⅓ cup)
  • 20 gr desiccated coconut (approx. ¼ cup)
  • 1/2 tsp baking powder
  • 1/4 tsp fine grain sea salt
  • 25 gr organic brown sugar (or use coconut sugar)(approx. ⅓ cup)
  • 1/4 cup aquafaba (liquid of a can of chickpeas)
  • 12 gr coconut oil (melted)(3 tbsp)
  • 1/2 tsp vanilla extract

Equipment

  • hand mixer

Method
 

  1. In a large mixing bowl mix almond meal, chocolate chips, oats, baking powder, salt and organic brown sugar. Set aside
  2. In a separate mixing bowl beat aquafaba using a hand mixer until light, fluffy and loose peaks have formed (add a bit of cream of tartar if aquafaba doesn't stiffen up)
  3. To the stiff aquafaba add coconut oil and vanilla extract and whisk to combine.
  4. Then add to the dry ingredients and mix until just combined. It should be a firm, kind of tacky dough
  5. Preheat oven to 375F/190C
  6. Chill for 30 minutes or immediately scoop out 1 1/2tbsp of dough and place on a with parchment paper lined baking sheet and lightly press each scoop down. There should be around 10 cookies.
  7. Bake for 12-15 minutes or unti edges are golden brown

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.