Adapted from 15 Minute Vegan by Katy Beskow.
TESTED – 3 TIMES
- 3/4 cup (60g) rolled oats
- 5 tablespoons (105g) almond butter
- 4 tablespoons (70g) chopped dark chocolate
- 1/4 cup (55ml) nut milk/rice milk
- 1 tablespoon melted unrefined coconut oil
- 2 tablespoons brown flax meal (or ground flax seeds)
- 1 teaspoon vanilla extract
- pinch of sea salt
- Pre-heat oven to 190C (convection)/ 170C (fan-forced). Line a rimmed baking sheet with baking paper.
- Place all ingredients for the cookie in a medium bowl. Using your hand, mix and knead the cookie batter into a soft dough (It is impossible to mix evenly with a spoon due to the nature of almond butter. I find using the hand to squish and mix ingredients is faster and more effective).
- Divide the mixture into 9 equal portions. Roll each portion into a ball, place on the lined cookie sheet (3-4cm apart) and flatten slightly with your fingertips. Alternatively, use a small (1 tablespoon size) ice cream scoop to drop cookie batter on to the prepared sheet (3-4cm apart). Flatten slightly with your fingertips.
- Bake in the pre-heated oven for approximately 10 minutes. Remove from oven when the time is up. Cool completely on the baking sheet before storing in an air tight container.
- Cookies will keep well at room temperature for up to 2 days, in the fridge for up to 7 days and in the freezer for up to 2 months.
You can use your favourite regular dark chocolate if a vegan diet is not an issue.
If you don’t have flax meal, grind some flaxseeds into a powder and use that instead. Flax meal and flax seeds can be easily sourced from health aisles of supermarkets or online health and specialty grocery stores.
Cookie batter can be stored raw (without baking) in the fridge for up to 3 days and enjoyed with a spoon. Alternatively press cookie batter into a small tray, cut into squares and store in the freezer in ziplock bags. A great frozen treat to nibble on at night or with your coffee in the afternoon.