Oatmeal Chocolate Chip Cookies
There really is nothing quite as satisfying as taking that first bite of a freshly baked chocolate chip cookie. Especially when they're made with leftover coconoat pulp and dipped in homemade plant-based milk.
PREP TIME: 10 MINS
SERVINGS: 15
Instructions
- Add the vegan butter, applesauce, coconut sugar, and vanilla extract to a mixing bowl and mix.
- Add arrowroot, baking soda, and salt to the mixture and mix.
- Add the rolled oats, oat flour, and dried coconut pulp and mix.
- Add chocolate chips and mix again. Cover and transfer to the fridge for at least one hour to firm up.
- Preheat oven to 350F. When ready, scoop cookie dough into evenly sized balls and transfer to a cookie sheet.
- Leave in dough balls for soft & chewy cookies or flatten dough for crispy edged cookies with a soft center.
- Bake at 350F until golden brown. This takes 7-10 minutes.
Ingredients
- ½ cup vegan butter
- ¼ cup applesauce
- ¾ cup coconut sugar
- 2 tsp vanilla extract
- 1 tbsp arrowroot
- ½ tsp baking soda
- ½ tsp salt
- 1 cup rolled oats
- 1 cup oat flour
- 1 batch of coconoat pulp, dried* (from coconoat milk)
- chocolate chips
Awesome Sauce
Whip up this delicious, vegan Awesome Sauce in no time using almond pulp from making almond milk! Pair with veggies, crackers or whatever you'd like!
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