Hiiiii 🙂 How’s your day going? Hope it’s been great 🙂
How ‘bout a cookie?
Confession: I’m a little bit of a cookie monster. I can take or leave ice cream or vanilla desserts (case in point: creme brûlée is always blah to me) but I LIVE for baked treats. The gooier, chocolaty-er, cake-ier, the better. Get in my face. I especially love making healthier versions of classic faves for an everyday type sweet treat.
These were filed under the “impromptu baking creations gone right” category. I really wanted to make some fun new cookies to send out with the sneaky giveaway prizes from last week,
and decided to make an oaty and chocolate-filled creation. I wrote the ingredients along as I went, and am glad I ended up writing everything down. They’re basically everything that’s right in the world.
These cookies are vegan and gloriously decadent. The sweetness is from a bomb combination of applesauce, maple syrup and peanut butter.
Here’s the recipe if you’d like to give it a try! They’re perfect for an afternoon pick-me-up, or crumbled onto your favorite yogurt or coconut milk ice cream 🙂
- 2 cups almond meal
- 1 cup oats (for gluten-free cookies, check to make sure the oats are certified gluten-free)
- 1/4 cup white chocolate or peanut butter chocolate chips (buy vegan if you'd like these to be totally vegan)
- 3/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of sea salt
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 3/4 cup maple syrup (up to 1 cup depending on texture/sweetness preferences)
- 2 heaping tablespoons ground flax
- 6 oz cinnamon applesauce
- 1. Preheat the oven to 350 degrees and spray two cookie sheets with olive oil or nonstick spray.
- 2. Combine the almond meal, oats, chocolate chips, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Stir well in combine.
- 3. In a separate bowl, combine the peanut butter, vanilla, maple syrup, flax and applesauce.
- 4. Add the wet ingredients to the dry ingredients and stir well until a dough forms.
- 5. Use a melon ball scooper (or a 1/4 cup measuring bowl) to drop the dough onto the cooke sheets. Use your hand to flatten slightly.
- 6. Bake 10-12 minutes (until set) and allow to cool for one minute on the cookie sheets before transferring to wire racks to cool completely.
- Instead of almond meal, whole wheat or spelt flour would work nicely. Note: you may have to reduce the flour. Start with one cup and increase from there as needed, depending on the texture.
- Feel free to use any nut butter instead of peanut butter