I mentioned in my last post how I have a huge list of recipes that I have been curating over my sugar-free January month! As February set in, I was still having a lot of fun with my sugar-fee recipes and felt like I needed to continue to develop these recipes more year round. Oatmeal cookies were a staple in my house growing up! I knew that this was the cookie my mom was baking when she wanted cookies. Not until I started to bake around age 8, did I really realize why these cookies were staples in our house. Not only are they truly delish, they are so easy to make! In just a few minutes the dough is ready and you have cookies at your fingertips!
My mom loves her cookies crispy…but I love a crispy edge with a soft center. A big bonus if the cookies have deep pools of melted chocolate, literally drool worthy! I love how nutty the oatmeal is when it is cooked with the vegan butter. Thee flavor mixed with the rich dark chocolate is one of my favorites. But, hey, I also put chocolate chips in my breakfast oatmeal so like it is all good!
When I was developing this recipe I wanted to create a cookie that was sweet, but not painfully sweet. I wanted to let the oat flavor shine through but also be paired well with the rich chocolate chips and mild nut butter flavor.
All of the flavor of your favorite oatmeal cookie with rich dark chocolate but sweetened with natural sugar. The nutty oats, sweet maple syrup and rich dark chocolate dance in unison when baked together in this healthy oatmeal cookie.
- 2 tbsp of vegan butter
- 4 tbsp of nut butter ( I like to use creamy peanut butter)
- 6 tbsp of maple syrup
- 2/3 cups of gluten-free flour
- 1/2 cups of old fashioned oats (not quick oats)
- 1 tsp of vanilla extract
- pinch of salt
- 1 tsp of baking powder
- 1/3 cups of dairy free dark chocolate chips
- 1/4 cups of dairy free milk ( I like to use cashew milk)
- Pre-heat your oven to 350°F and line your baking sheet with a silicon baking sheet or parchment paper
- In a bowl whip your vegan butter, nut butter and the maple syrup together until well combined
- Next, add in your vanilla extract, salt and baking powder until combined
- Alternate your dairy free milk and gluten free flour until combined into a dough
- Remove your hand mixer or mixing attachment and using a rubber spatula, fold in your oats and your chocolate chips
- Using a small ice cream scoop or two spoons, scoop about 1.5″ balls of dough and using your palms, roll the dough into a ball
- Bake for 10-15 minutes (10 if you want them softer), let them cool and repeat with the rest of your cookie dough
Since these cookies are sugar free I love to eat them for breakfast! I have said a few times on my blog that I have the biggest sweet tooth when I wake up. The thought of savory breakfast makes me shudder! I think it is the combination of the spice and coffee that throws me off, but a stack of pancakes, a warm breakfast cookie or my favorite peanut butter toast is how I start my day. On more occasions than not, I find myself making extra batches of these cookies so I can munch on them for breakfast as I sip my morning coffee. Name a better way to start the day?!
You should totally make these!
I know I might be bias because I developed this recipe, but truly, it is so delicious! Creamy, but nutty with a touch of sweetness. I think you should all give this one a try!