These cookies have been a super popular dessert everywhere I bring them! Not only because of their caramelized deliciousness, and chewy, yet crunchy texture, but also because of their nutrient density. They are super easy to make so long as you have all of the ingredients on hand. The only equipment you need is something to grind the oats and the flax. I used a coffee grinder to grind the flax seeds and the oats but you could use a blender or a hand blender as well.
The star nutrient in these cookies is definitely the high fibre content. These cookies are loaded with fibre from the oats, oat flour, almond flour and flax egg. For those of you who don’t know what a flax egg is, it is a vegan alternative to an egg acting as the binder in baking. To make a flax egg, you simply grind one tablespoon of flax and mix it with 3 tablespoons of water and let it sit for about 15-20 minutes until it gelatinizes. You may have to mix it a few times as the flax tends to sink to the bottom.
If you don’t have flax on hand, you can also make a chia egg using the same ratios. Simply grind one tablespoon of chia seeds and combine it with 3 tablespoons of water. The mixture will gelatinize in 10 minutes. This is also the process that is used to make chia pudding, which can be enjoyed as a dessert or a light breakfast topped with fruits and delicious toppings of your choice. Feel free to check out my chia pudding recipe here.
These cookies were adapted from Oh She Glows.
- 3/4 cup of oats (I used gluten-free)
- 3/4 cup of oat flour (oats ground into a flour)
- 3/4 cup of almond flour
- 1 flax egg (1 tbsp. ground flax mixed with 3 tbsp. water)
- 1/4 cup + 2 tbsp. coconut oil
- 1 tsp cinnamon
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract or 1/2 tsp. ground vanilla powder
- 1/4 cup chocolate chips
- 1/2 cup of coconut sugar
How to Make:
- Preheat oven to 350 degrees
- Grind 1 tbsp. of flax seeds and combine with 3 tbsp. of water
- Melt coconut oil on the stove or in the oven (this only takes a few minutes)
- Combine oat flour, oats, and almond flour in a separate bowl
- In a large mixing bowl, with electric beaters, mix the coconut sugar with coconut oil until well combined
- Add the flax egg and vanilla
- Add the baking soda, salt, and cinnamon
- Mix in the flour mixture until well combined
- Add in the chocolate chips (I used chocolate chunks because that is what I had on hand)
- Bake for 18-20 minutes in an 8-inch lined pan with parchment paper
*The coconut sugar gives the cookies a dark colour, which may appear as though they are burnt. They are perfectly good! If using cane sugar, the cookies will appear way lighter.