This chocolate chip cookie is vegan, gluten free, and perfectly chewy. I think this cookie is the closest thing to a normal chocolate chip cookie while being ‘quite’ healthy, which is super up my alley and I hope you will love it too!
Watch how to make it here! (Recipe starts 4:25)
*Vegan, Gluten Free, Soy Free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings:
12 cookies
Ingredients (Dry):
3/4 cup brown sugar
3/4 cup rolled oats
3/4 cup almond flour
3/4 tsp baking soda
3/4 tsp salt
1/8 cup chocolate chips (adjust to your preference)
Ingredients (Wet):
1 cup peanut butter
3/4 tsp vanilla extract
5 tbsp mashed banana
Procedure:
1. Preheat your oven to 180C.
2. In a bowl, mix up the brown sugar and all the wet ingredients together.
3. Create an oat flour by blending the rolled oats in a blender.
4. Combine the oat flour and the other dry ingredients in a bowl and give it a light whisk.
5. Add the the dry ingredients to the wet and mix together, add more oat flour if the mixture is too wet.
6. After mixing a while, the mixture will turn into a dough, so switch to your hands and start kneading the dough.
7. Divide the mixture in 12 balls and place them on a lined baking tray.
8. Add the chocolate to each of the cookies.
9. Place the cookies in the preheated oven and bake them for around 10-12 minutes.
10. Leave it to cool for 5-10 minutes before eating!
Notes:
1. You can substitute the peanut butter with any other nut butter
2. Ensure that the nut butter you use is all natural and unsalted.
3. If you like a crispier cookie, bake it for a few more minutes.
4. Feel free to add the chocolate when you are still mixing the dough.
Storage:
Store in the fridge in an airtight container for up to a week. Reheat in the oven for 10 minutes before serving.
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