45gjumbo rolled oats(1/2 cup) use gluten-free if necessary
36galmond flour(3/8 cup)
1/4tspbaking powder
28gvegan chocolate chips(1 oz)
Instructions
Prepare: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Make a chia “egg”: In a small bowl, whisk together the ground chia seeds and water to form a chia seed gel. Let it sit for a few minutes until it thickens and resembles the consistency of an egg.
Mix wet ingredients: In a medium mixing bowl, combine the cashew butter, extra-virgin coconut oil, and coconut sugar. Stir until well combined and creamy.
Combine with chia: Add the chia seed gel to the bowl and mix well.
Add in dry ingredients: Next, add the oat flour, rolled oats, almond flour, and baking powder to the bowl. Stir until all the dry ingredients are fully incorporated into the wet mixture.
Stir in chocolate chips: Fold in the vegan chocolate chips, making sure they are evenly distributed throughout the dough.
Divide cookie dough: Using a spoon to scoop out a heaping tablespoon of the mixture. Roll the mixture between your palms and shape it into a ball. Place it on the prepared baking sheet. Repeat to finish all the mixture.
Shape the cookies: Use your palm and fingers to press the cookie dough balls down into thick disks (about 1 cm), leaving some space between each cookie.
Bake: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden brown and firm to the touch, but still slightly soft in the middle.
Cool down: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then dive in to enjoy!
Video
Notes
*Cashew butter: I often use cashew butter or peanut butter because cashew butter's flavour is more neutral and peanut butter is usually the easiest to get. But if for some reason you don’t want to use either, feel free to swap it with another nut butter, like almond butter. (Learn How to Make Nut Butter)
Storage: Store any leftovers in an airtight container for 5 – 7 days.