Vegan and gluten-free healthy cookies
These monster cookies are insanely delicious and a healthy alternative to traditional chocolate chip cookies. They have an oatmeal base and are loaded with nuts and vegan chocolate. But even though they’re healthy, they don’t taste it…you're gonna have to hide these guys from everyone you're locked up with.
Add almond butter, ghee, vanilla, and coconut sugar into a bowl.
Add vegan egg mixture - we recommend Bob's Red Mill Egg Replacer.
Add baking soda.
Add a dash of cinnamon (optional)
Add a cup of gluten-free rolled oats.
Add vegan chocolate chips, coconut flakes, nuts, and other toppings.
If the mixture is too crumbly, add a little bit of vegan milk to thicken.
Use an ice cream scoop to scoop mixture into balls and press down.
Bake in the oven for 11-13 minutes and let cool for 5-10.
1 cup organic almond butter
2 tablespoon melted butter or ghee (melted coconut oil also works)
1/4 cup coconut sugar
2 flax eggs (vegan)
1 teaspoon vanilla extract
1 cup gluten-free rolled oats
1/2 teaspoon baking soda
½ teaspoon cinnamon (optional)
For the toppings:
¼ cup chocolate gems
¼ cup vegan chocolate chips
¼ cup chopped pecans or walnuts or almonds (we used almonds)
¼ cup unsweetened shredded coconut flakes
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl mix together the wet ingredients until smooth: almond butter, melted butter/ghee, coconut sugar, vegan eggs, and vanilla extract.
Stir in the oats, baking soda, and cinnamon. Then add in all of your mix-ins: Chocolate gems, vegan chocolate chips, nuts, and shredded coconut.
Use a large cookie or ice cream scoop to scoop the mixture into rounded balls of dough onto prepared baking sheet. Use your hands to gently flatten the tops of the dough before baking.
Bake for 11-13 minutes until edges are barely golden brown. Let cookies sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step.
Xoxo, Avo a Day