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image of chewy chocolate chip oat cookies by intentionally eat with Cindy Newland on a plate with a glass of almond milk in the background
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Vegan Oatmeal Chocolate Chip Cookies

Course Dessert, Snack
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Prep Time 10 minutes
Cook Time 12 minutes
Servings 12
Calories 63kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 1/2 cup old fashioned oats gluten-free
  • 1/2 cup oat flour gluten-free
  • 2 Tbsp hemp seeds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • pinch salt
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp molasses
  • 1/4 cup dark chocolate chips non-dairy
  • 1/4 cup chopped nuts (optional)

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a bowl, combine oats, oat flour, hemp seeds, baking powder, cinnamon, cloves and salt. Stir until well combined. Add applesauce, maple syrup, chocolate chips and nuts (if using). Stir until well combined.
  • Spoon 1 to 1 1/2 Tbsp of dough onto baking sheet. Bake until golden brown, 10-12 minutes. Remove from heat, let cool on baking sheet for a minute. Transfer to wire rack to cool completely. Enjoy!

Notes

  • How to measure oats: Do not pack the oats. Gently scoop or spoon the oats into your measuring cup, otherwise, your cookies won't spread. 
  • How to store leftover cookies: Store your leftover cookies in a sealed container at room temperature for 3-5 days.
  • How to freeze leftover cookies: Place the pre-baked cookies inside a tightly sealed freezer bag. Let the cookie dough come to room temperature before baking.

Nutrition

Serving: 1cookie | Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 6mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Calcium: 39mg | Iron: 1mg