Vegan Chocolate Oatmeal Cookies
These vegan chocolate oatmeal cookies are not only plant-based but also free from refined sugar, offering a guiltless treat.
Servings 9 cookies
Ingredients
- 2 cups rolled oats
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoons coconut oil, melted
- ¼ cup agave syrup
- 2 tablespoons plain soy yogurt
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 375°F/190°C fan (or 410°F/210°C no fan) and line a standard cookie sheet with parchment paper.
- Combine oats, flour, baking powder and salt.
- In a separate bowl, whisk together coconut oil, agave syrup and yogurt. Combine dry and wet ingredients, and stir in chocolate chips.
- Form 9 to 12 dough balls, flatten them between your palms and place them on the baking sheet.
- Bake for 8 to 10 minutes, until they look golden brown, yet still soft to the touch.
- Remove from the oven and leave the cookies on the baking sheet for another 10 minutes or so. Transfer them to a wire rack and let them cool completely. You can store the cookies in an airtight container at room temperature for up to a week.
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 75mg | Potassium: 144mg | Fiber: 2g | Sugar: 6g | Calcium: 45mg | Iron: 1.2mg