- Dry Ingredients:
- 1 cup whole rolled oats ground into coarse oat flour, or 1 cup oat flour (see note)
- 1½ cups almond flour
- 1.5 tbsp hemp seeds
- 1/2 teaspoon fine sea salt (I use Real Salt)
- 3/4 teaspoon baking soda
- Wet Ingredients:
- 1/3 cup extra virgin olive oil
- 1/2 cup real maple syrup (100% real maple syrup, no fake stuff)
- 2 teaspoons high-quality vanilla extract (I use Madagascar vanilla)
- 2 flax eggs (from 2 tablespoons ground flaxseed–see note)
- 1/4 cup dairy-free dark chocolate chips
- Make 2 “flax eggs” by combining 2 tablespoons ground flax seeds with 6 tablespoons of tepid water. Mix and let sit out at room temperature for 1/2 hour, and up to 2 hours.
- Preheat the oven to 350F and line a cookie sheet with parchment paper for easy cleanup.
- Add 1 cup whole rolled oats to a food processor and process for 20-30 seconds until you have coarse oat flour. You can skip this step by using 1 cup whole rolled oats, OR, 1 cup (minus 1 tablespoon) store-bought oat flour.
- Gently combine all of the dry ingredients in a large mixing bowl (not the food processor as that may overmix it).
- Make a well in the middle of the bowl and add all wet ingredients. Stir all ingredients well to combine and form a thick batter. Fold in the chocolate chips.
- Use a large cookie scoop (3 tablespoons) or your hands to form 10 large balls. Or, use a small scoop (1.5 tablespoons) to form 20 small balls. Leave them round or gently press them flat for a rounder cookie. Both work.
- Optional: press a few extra chocolate chips into the top of each cookie to make them pretty.
- Bake 18-20 minutes on a parchment-lined cookie sheet in a 350F oven until slightly golden brown around the edges. Smaller cookies will take 17-18 minutes. Let cool at least 15 minutes before eating.
- These cookies will keep in an airtight container at room temperature for 3 days, in the refrigerator up to 7 days, and in the freezer up to 3 months.
– I’m so extra here and prefer to make my own oat flour by processing whole rolled oats in the food processor for about 20-30 seconds to grind the whole rolled oats into coarse oat flour. I prefer this texture and it just takes a moment. But, if you don’t have time to do this or simply don’t want to, you can use oat flour. I suggest buying only what you’ll use in the bulk bins if you buy oat flour. If using store-bought oat flour, use 1 cup minus 1 tablespoon. If making your own, use 1 cup whole rolled oats, ground in a food processor for 20-30 seconds (this makes just shy of 1 cup of oat flour.) Again, I like the texture better but you do you. You could also just use 1 cup whole rolled oats for a chunkier cookie.
– Don’t skip soaking the flax seeds in water and use the 1:3 ground flaxseed to water ratio; it’s an important step as this is the main binder for the cookies. 1 flax egg = 1 tablespoon ground flaxseeds mixed with 3 tablespoons tepid water, soaked for 20-30 minutes.
– I use just 1/4 cup of vegan dark chocolate chips to keep the sugar content of these cookies low. If preferred, this recipe can accommodate up to 1/2 cup chocolate chips. Or, leave them out altogether if you prefer.