This is an ancient and lovely recipe that got a facelift and a new enjoyment for life.
Cookies of peace,
Cookies of light,
Cookies that make the heart thankful after every bite.
Yesterday was supposed to be the wedding of my kind and beloved friend, Rotem.
Unfortunately because of the situations in the country the wedding couldn’t happen, but the happiness in all of our hearts was great and wonderful.
Our bride Rotem is vegan and all that I was able to do in order to send her a hug from a distance was to send her favorite sweets plate.
So that every bite will smear a smile on her face and fill her heart with joy.
I’ve chose these miraculous cookies,
That their recipe got a good facelift.
I also chose my amazing bounty snack that never disappoints.
And another wonderful kind of cookie that will join our insane cookie team here on the blog very shortly.
So this entire plate is vegan,
And made with the greatest love.
I share my joy with you because it’s the essence of all my recipes.
They are born out of my pure joy of life,
And it’s part of this magic.
Have fun, smile and enjoy because there’s nothing like the pure joy of life decorated in sweet and joyful sweets 🙂
Happy, joyful and healthy days to us all 🙂
Insane Vegan Chocolate Chips Cookies
Ingredients: suitable for between 13-15 cookies
The recipe has been edited and updated on 10.16.2020
- ¼ cup coconut oil / olive oil
- ¼ cup sugar (For alternatives, have a look at “A little extra From Me”)
- 3 tablespoons almond butter (For alternatives, have a look at “A little extra From Me”)
- 3 tablespoons non-dairy milk
- Pinch of salt
- 1 cup almond flour (For alternatives, have a look at “A little extra From Me”)
- 1 cup oat flour (For alternatives, have a look at “A little extra From Me”)
- 1½ teaspoons baking powder
- 100g finely chopped dark chocolate / dark chocolate chips
- Preheat the oven to 355°F (180°C) on turbo mode and line a standard baking pan with parchment paper.
- In a mixing bowl put olive oil, sugar, milk, salt and almond butter and mix well until receiving a smooth and slightly bright mixture.
- To our bowl add almond flour, oat flour and baking powder and mix well.
- Add chopped chocolate and mix until receiving a doughy slightly crumbly mixture that is easy to work using your hands. Better off to let the mixture rest for 5 minutes, it’ll be easier to work with and a lot more fun after a little rest.
- Create medium size balls using your hands, place them on the baking pan and flatten them with your fingers one cookie at a time.
- Put them in the oven and bake for between 10-12 minutes. The cookies will turn out a bit soft and cracks will appear on them, their brim will turn slightly more dry and stiff than the center of the cookies. This way we will know that they’re ready. Kindly note that the cookies get stiff only after a short cooling period, they’re a little soft in the center straight after taking them out of the oven.
A little extra from me:
- Can be kept in the fridge or on the counter for up to 4 days.
- It’s super fun to freeze the balls of dough prior to baking, and whenever you want fresh cookies get them out of the freezer, place in a baking pan and bake for 15 minutes in a preheated oven to 355°F (180°C).
- Almond butter can be substituted for peanut butter / tahini.
- Sugar can be reduced to 2 tablespoons or substituted for coconut sugar / 5 tablespoons of maple syrup (+ ¼ cup of oat flour).
- Almond flour can be substituted for oat flour / rice flour / corn flour / spelt flour / regular flour (Contains gluten).
- Oat flour can be substituted for coconut flour / tapioca flour. If you choose to use tapioca flour add between 3-6 more tablespoons of almond flour until receiving a flexible dough that isn’t wet.
- For a recipe kosher for passover – oat flour can be substituted for coconut flour.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂