Oatmeal chocolate chip cookies are just the best – especially when paired with an iced coffee. Back when I lived in New York, that was my favorite indulgent snack on a Friday afternoon in the office. Buttery, crispy, chocolate-y goodness plus the bittersweet taste of an iced latte!
At home, I like to bake with alternative flours like almond flour, millet flour, oats, etc. to add some nutritional value. I decided to come up with an oatmeal chocolate chip cookie recipe – but this time I wanted to make it eggless (with a vegan option, too). I’ve never experimented with flax eggs but was pleasantly surprised! It turns out it isn’t so difficult to grind up a tablespoon of flaxseeds in a blender. It held the cookie dough together perfectly; you wouldn’t even guess that it was made without eggs. These cookies come out well with coconut oil or butter – I found that everyone at home enjoyed the butter version of the cookies more as the flavor of coconut in baked goods can be overpowering to non-vegans. You can even make the recipe with half butter and half coconut oil if you prefer.
Now, who stole the cookie from the cookie jar?
- 150 g oats
- 30g all-purpose flour
- ¾ tsp baking powder
- 90ml coconut oil or butter
- 100g powdered sugar
- 1 tbsp ground flaxseeds + 2.5 tbsp water
- 80g dark chocolate chips
- ½ tsp vanilla powder or essence
- A pinch of salt (if you use coconut oil or unsalted butter)
- A pinch of cinnamon (optional)
- Preheat the oven to 180C.
- Grind the oats to a powder using a blender.
- Separately, add two and a half tablespoons of water to one tablespoon of ground flaxseeds to create a flax “egg”. Stir and set aside for five minutes.
- Add the all-purpose flour and baking powder to the oats and stir to combine.
- In another bowl, whisk the coconut oil/butter and sugar together. Add the flax egg, vanilla, salt and cinnamon if using.
- Add the dry ingredients into the wet i.e. whisk in the oat mixture to the oil/butter mixture until combined.
- Add the chocolate chips.
- Spoon cookie dough (about 2” diameter) onto a greased baking sheet; place the cookies further apart as the dough tends to spread as they bake.
- Bake for 20 minutes at 180C.