Description
Delicious and hearty really chocolaty vegan chocolate chip cookies that are also gluten-free and oil-free.
Soak time: 30 minutes
Cooling time: 15 minutes
Ingredients
Scale
- 50g (1.8oz) cocoa paste
- 25g (2 tbsps.) coconut puree
- 40g (1.4oz; 6 tbsps. + 2 tsps.) oat bran
- 40g (1.4oz; ½ cup) rolled oats
- ¼ tsp. Himalayan salt
- 2 tsps. cinnamon
- 2 tbsps. cocoa powder
- ½ cup (50g, 1.8oz) carob powder
- 3 tbsps. of xylitol or date sugar (for Plantricious version)
- 165g (5.8oz; ½ cup + ⅕ cup) of oat milk
Instructions
- First, in a bowl mix together the dry ingredients: oat bran, jumbo oats, carob, cocoa powder, salt, cinnamon and xylitol. Then, add oat milk and mix well. Let soak for at least 30 minutes until you have a thick mass.
- Next, melt ⅔ of the cocoa mass and mix it with coconut puree.
- Now, chop the reminder ⅓ of the cocoa mass.
- Then, combine together chopped cocoa mass, melted cocoa mass/coconut puree and oatmeal mix.
- Refrigerate the dough for 15 minutes before you continue.
- Next, form 14 cookies (about 30g, 1.1oz each) and place them on baking sheet lined with parchment paper. They will stick a bit to your fingers!
- Bake at 175°C (350°F) for 16 minutes, remove from oven and let cool.
Notes
One cookie has 3.6 GL points.
Nutritional info with date sugar (per one cookie): 89 kcal, 8.9g carbohydrates, 5g fats, 2.2g protein, 4.8g fibre, and 47.4mg sodium.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sodium: 47.4mg
- Fat: 4.95g
- Saturated Fat: 2.6g
- Carbohydrates: 9.2g
- Fiber: 3.8g
- Protein: 2.2g
