Riri's RecipesWether you’re craving a breakfast cookie, snack, or healthy dessert, these dark chocolate almond oatmeal cookies will satisfy any craving. They are pillowy soft, chewy, and have a delicious added crunch from the dark chocolate and almond pieces. They take just 15 minutes to prep and you get the most delicious cookies you can enjoy all week long!
Ingredients you will need to bake these dark chocolate almond oatmeal cookies
- Oats. Instead of using plain oats, I used Go Hop Dark Chocolate and Almond oats. They can be used to make overnight oats, but can also be turned into oatmeal cookies! They have chunks of almond and dark chocolate, which adds extra flavour into these cookies. Their oats are peanut free, 100% plant-based and lactose free.
- Oat Flour. Don’t have oat flour? Make some yourself! Take a food processor and blend about half a bag of oats and put the oat flour in a jar so you have it handy for any recipe.
- Flax Seeds. The ground flax is key to making your vegan flax eggs. This recipe requires two.
- Maple Syrup. I love using maple syrup to naturally sweeten my cookies!
- Applesauce. Another great natural sweetener to these cookies. It also helps bind the ingredients together!
- Peanut Butter. This gives the cookie dough a creamy texture and a delicious hint of peanut flavour to these cookies. You can use any nut butter of your choice.
- Brown Sugar. Just adding a bit of lightly packed brown sugar will help the cookies taste a bit sweeter and give them a delicious texture and consistency.
- Baking Powder & Baking Soda. To help the cookies grow and become fluffy while they bake!
- Chocolate Chips. Because it isn’t a cookie if there aren’t any chocolate chips in it.
- Flaky Salt. To bring out the flavour of the chocolate.
Tips on making these oatmeal cookies
- Combine all wet ingredients first. Using a spatula or whisk, mix all of the wet ingredients together until everything is well combined. The peanut butter may be a bit clumpy, so it’s important to mix it well with the other ingredients. Then you can add in all your dry ingredients and mix well.
- Space out your cookies. When scooping the cookies onto your baking sheet, make sure to add at least 2 inches between each cookie. They will puff up when making so give them enough room to spread out.
- Don’t have oat flour? Make it yourself! Before making these cookies, you can take a food processor and blend some of your oats to create homemade oat flour.
How to store these dark chocolate almond oatmeal cookies
Place your cookies in an airtight container and keep in the fridge for about 1 – 1.5 weeks.
Craving more?
- Keeping the cookie theme, but instead it’s one giant cookie! My Vegan Chocolate Chip Skillet Cookie is more on the indulgent side, but such an easy and delicious treat.
- If you’re cookie obsessed, then my Vegan Lemon Crinkle Cookies are a classic! They have a zesty lemon flavour, and are so easy to make. Perfect for any holiday, birthday, or just because.
- Now these Vegan “Nutella” Stuffed Chocolate Chip Cookies are what dreams are made of. You read that correctly, so you basically need to make them for yourself!
Dark Chocolate Almond Oatmeal Cookies
Wether you're craving a breakfast cookie, snack, or healthy dessert, these dark chocolate almond oatmeal cookies will satisfy any craving. They are pillowy soft, chewy, and have a delicious added crunch from the dark chocolate and almond pieces. They take just 15 minutes to prep and you get the most delicious cookies you can enjoy all week long.
Ingredients
- 2 flax eggs (2 tbsp flax + 6 tbsp warm water)
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1/2 cup peanut butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar, lightly packed
- 1 cup Go Hop Dark Chocolate & Almond oats
- 3/4 cup oat flour
- 1/2 cup chocolate chips
- flaky salt, to sprinkle on cookies
Instructions
- Preheat oven to 350ºF. Line a baking tray with parchment paper and set aside.
- In a small bowl, prepare your flax eggs by combining 2 tbsp flax seeds and 6 tbsp warm water. Set aside for 5 minutes.
- In a medium bowl, combine all wet ingredients: flax eggs, maple syrup, applesauce, and peanut butter and stir with a spatula until smooth.
- Add in all dry ingredients: baking powder, baking soda, brown sugar, oats, and oat flour and stir well to incorporate. Fold in chocolate chips.
- Using a 2 tbsp-sized cookie scooper, scoop dough onto a lined baking tray and lightly press down on each cookie to flatten slightly.
- Place cookies in the oven and bake at 350ºF for 15 minutes or until golden brown.
- Remove cookies from the oven and let cool for 10-15 minutes, then lightly sprinkle with flaky salt.
Notes
How to store: place oatmeal cookies in an airtight container and store in the fridge for up to 1.5 weeks.
**Disclosure: This post is sponsored by GO! Nutrition. As always, all opinions are my own.**