CHEWY CHOCOLATE OATMEAL COOKIES


I created this blog because after many years of mental hardship from circumstances, I found solace in embracing a plant-based lifestyle—especially via cooking. Craving something chocolate-y, I decided to experiment with my novice-level knowledge of baking. I had no recipe in hand, but my experience. Below is the result of a hungry girl who just wanted some chocolate cookies and had to use whatever she had in her kitchen. The result: Cookie Monster-level deliciousness.

INGREDIENTS
  • 1 cup gluten-free oatmeal
  • 1/4 cup unsalted roasted sunflower seeds
  • 1/4 cacao baking chocolate bar
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 3 flaxseed eggs
  • 2 tbsp coconut oil
  • Raw honey



DIRECTIONS
  • In a bowl, mix 3 tablespoons of grounded flaxseed with 9 tablespoons of water, let it sit until thick, add desired amount of honey (if you like it sweet add up to 1/3 cup), and mix until blended
  • In a blender, add oatmeal, baking soda, cinnamon, sunflower seeds, cacao, and blend until thick or mixed well
  • Add oatmeal mixture to bowl, mixing until blended very well
  • Add coconut oil and blend again
  • Place bowl in fridge for at least an hour
  • Pre-heat oven to 375°
  • Scoop golf ball size amount of cookie dough, roll it into a ball, flatten, and place on cookie sheet (use coconut oil on palms to reduce the amount of batter that sticks to your hands)
  • Bake for 15-20 minutes
  • Take out and try to not eat them while they are hot or you'll burn your mouth

Enjoy!


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