Vegan & Gluten Free Oatmeal Chocolate Chip Cookies
Mmmm I love the aroma of fresh chocolate chip cookies slowly roasting and melting in the oven...but then again who doesn't? But what if I told you that you could bite into that warm gooey cookie after its been baked and actually feel like you're nourishing your body? In attempts of creating a cookie that can also double as a granola bar, I've come up with these tasty little hybrid treats! They're completely vegan and gluten-free without the hassle of finding exotic substitutes. I often find especially when trying to make recipes gluten-free that I can never find flour that works perfectly. All you need for this are some gluten free oats which can easily be scooped up at Trader Joe's.
After testing the recipe out on a few friends I realized that they were a complete hit. Within two days the whole batch had magically dissappeared. They're devishly delicious, and not just by the standard of those birkenstock-wearing outdoorsy granola-type folks. So even if you're not vegan OR gluten-free, go ahead have two, three, even four!
Oatmeal Chocolate Chip Cookies
2 cups gluten-free oats
1/2 cup gluten-free oat flour (just take the oats and blend them into a flour)
1 cup unsweetened shredded coconut
3 tablespoons chia seeds
3/4 cup slivered raw almonds
4 bananas (mashed)
1 cup mini chocolate chips
1/2 cup coconut sugar
3 tablespoons maple syrup
1/4 cup coconut oil (melted)
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
pinch of pink himilayan sea salt
Preheat the oven to 350 degrees Farenheit and grease two baking sheets with coconut oil.
In a large bowl combine the oats, oat flour, coconut, chia seeds, almonds, sugar, cinnamon, nutmeg, and salt.
Mash the bananas thoroughly in a separate bowl and combine into the dry ingredients. Add the maple syrup and vanilla as well.
Mix in the mini chocolate chips with a large spatula or your bare hands.
Form the dough into a golf ball sized shapes and press flat only the baking sheet.
Bake in the preheated oven for about 30 minutes or until slightly golden brown.
Allow to cool and enjoy!
For a different take on this recipe, switch the chocolate chips for raisins, fresh fruit, or anything that's in season (definitely thinking about adding in pumpkin puree for the fall months ahead)!