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Gluten Free Oatmeal Chocolate Chip Cookies

April Williams


Makes 1 Dozen
3/4 cup (84 g) almond flour or almond meal*
3/4 cup (67 g) rolled oats
1/4 cup (20 g) finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)
1/4 cup (30 g) vegan dark chocolate (chips or chopped bar)
3/4 tsp baking powder
1/4 tsp sea salt
1/3 cup packed (73 g) organic brown sugar or muscovado sugar (or sub coconut sugar)
1/4 cup (60 ml) aquafaba (the brine/liquid in a can of chickpeas)
2 Tbsp (32 g) almond butter* (or other nut or seed butter)
3 Tbsp (45 ml) avocado or melted coconut oil*
optional: 1/2 tsp vanilla extract

  • In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  • To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.
  • Scoop chilled dough into roughly 2-Tablespoon amounts and form into small discs. Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
  • Bake for 10 minutes. Then increase oven temperature to 375 degrees F (190 C) and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.
  • Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
  • Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. These are so delicious when warm and dipped in almond milk or hot cocoa! I recommend storing them in the freezer once cooked to help them retain their crispy exterior.
Sat, August 13 2022 16 Av 5782