We don’t know about you, but we tend to develop a sweet tooth around mid-November that doesn’t start to subside until after the holidays. We reassure ourselves (somewhat) with the knowledge that we’re devouring vegan, gluten-free treats, rather than the traditional kinds that contain refined sugar, gluten, eggs, dairy, etc. This recipe is even paleo-friendly, due to the addition of grain-free flour!
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These chocolate chip/walnut/oatmeal cookies are not only scrumptious, they’re also vegan and gluten-free. They’re even paleo-friendly, due to the addition of grain-free flour! The addition of oatmeal and almond flour gives the cookies a protein boost, as well. So, go ahead and eat a couple — they’re super healthy! If you’re allergic to nuts or don’t like their flavor, feel free to omit them.
Vegan, Gluten-Free Chocolate Chip, Walnut, Oatmeal Cookies
WET INGREDIENTS
1/4 cup maple or agave syrup
1/4 cup coconut sugar
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
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DRY INGREDIENTS
1/2 cup gluten-free, paleo flour (we used a paleo version with coconut flour and cassava flour, which makes the cookies light and chewy)
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon sea salt
1/4 cup almond flour (you can always grind almonds in your blender or food processor to make flour)
1 cup old-fashioned oats
1/2 cup semi-sweet chocolate chips (check label, make sure they’re vegan and gluten-free!)
1/4 cup chopped walnuts (optional)
INSTRUCTIONS
In a medium-sized mixing bowl, stir together all the wet ingredients. Make certain they are thoroughly combined.
Add the dry ingredients, one at a time, starting with the gluten-free flour, almond flour, sea salt, and baking powder. Gradually stir in the oats, chocolate chips, and optional walnuts. The dough should be slightly sticky but should hold together with no difficulty. If it’s too dry, add a bit of plant milk. If too wet, add more flour.
Put the bowl in your refrigerator so your dough can chill for about 15 minutes.
Spray a cookie sheet with some coconut oil, or slather on some vegan butter or margarine.
Remove the bowl from your refrigerator. Using a tablespoon, scoop out the dough, one piece at a time. You can press the cookies between your palms to make them firmer, and then flatten them slightly with a spoon after placing them on the cookie sheet. Space the dough pieces about 2-3 inches apart. They will spread a bit while cooking.
Bake at 375 degrees for about 11-12 minutes, depending on your oven. Makes 10-12 cookies, spending on size. You can easily remove them from your cookie sheet with a spatula.
Eat these delicious cookies warm, maybe with a cup of vegan hot chocolate! They’re the perfect winter treat. If you have any left over, cover them securely and store them on your counter for a day or two. They won’t last that long! You can make some more tomorrow, though, so don’t fret.
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