Recipe – Chocolate chip coconut oatmeal cookies

Yesterday I discovered a delicious blog – Chocolate Covered Katie.   Katie blogs about vegan healthy desserts.   Can you say right up my alley?  How have I not heard of her site until now?

I like to eat healthy, but there is still room for dessert made from satisfying and nutritious whole foods.   Katie’s blog has so many creative dessert recipes that I just can’t wait to try.

This afternoon, I was inspired by Katie’s Flourless Chocolate Chip Cookies.   I took her recipe and changed it up a bit.   Here’s what I came up with:

Recipe – Chocolate Chip Coconut Oatmeal Cookies

(Gluten free – if using GF oats, soy free, vegan)

Ingredients:

3/4 cup rolled oats

1/4 tsp. baking soda

1/8 tsp. salt

2 tbsp. coconut sugar

2 tbsp. olive oil

1 tbsp. water

1 tbsp. agave syrup

1 tbsp. almond butter

2 tbsp chocolate chips

Mix oats, baking soda, salt and coconut sugar in a magic bullet or food processor until oats are broken down into an almost flour like powder.  Place in medium sized bowl.   Stir in olive oil, water, almond butter and agave.  Mix well.  Mixture should be moist but still crumbly.  If you pinch the batter, crumbs should stick together.   If not, add a tiny bit more olive oil.  Add in chocolate chips and form batter into 6-8 small cookies.

Bake at 375 degrees for 6 minutes.

These taste absolutely divine warm out of the oven!  Don’t fret if you don’t have coconut sugar – brown sugar will work too, as per Katie’s original recipe!  (Although I personally love the coconut-y flavour of the coconut sugar).  Or you could try 2 tbsp of agave or other liquid sweetener (maple syrup, honey) and cut out the water.   I think they would also be amazing with raisins instead of chocolate chips.  Or sunflower seed butter instead of the almond butter.   The possibilities really are endless!  I may have to whip up another batch later…

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2 Responses to Recipe – Chocolate chip coconut oatmeal cookies

  1. Adam G says:

    I feel like Staples should be selling these cookies – that was easy.

    I used honey instead of the agave and peanut butter instead of almond butter (didn’t have almond butter and didn’t feel like making any). They turned out pretty well (complement the veggie cholent I made today quite nicely), but now I’m concerned I’m going to eat all of them.

    • Sheryl says:

      Wasn’t it easy? There is something to be said about making a small batch of cookies – don’t mess up many bowls, clean up is so quick! And I ate all them pretty quick. I figured it was like a bowl of oatmeal, but in a different form! Your cholent sounds great!

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