In years past I would have never believed that the words “vegan” and “cookies” could coexist together in delicious harmony. But indeed they can.
I have always enjoyed pushing the boundaries in baking. Swapping out unwholesome ingredients for more nutrient dense substitutes has yielded several new and delicious recipes. This recipe is no exception. Take a look:
- Coconut oil replaces all of the butter that traditional cookie recipes call for.
- Coconut sugar replaces all of the granulated and brown sugar in regular oatmeal cookies. Coconut sugar is lower on the glycemic index than regular sugar.
- A blend of almond, quinoa, and oat flours is used in lieu of all purpose flour. This blend provides a significant amount of fiber and protein, as well as hefty doses of vitamin E, magnesium, and iron.
- Aquafaba (the liquid from a can of garbanzo beans) works as a very effective egg replacement.
All of these sensible substitutes not only enhance the nutritional value of these cookies but the flavor and texture as well.
While it may be a fantasy to believe that healthy cookies exist, these oatmeal cookies are a huge step in the right direction!
Cherry Chocolate Chunk Oatmeal Cookies
(Vegan & Gluten Free)
1 cup coconut oil
1 cup Bob’s Red Mill Coconut Sugar
1/2 cup Bob’s Fine Ground Almond Flour
3/4 cup Bob’s Red Mill Quinoa Flour
3/4 cup Bob’s Red Mill Oat Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 cup aquafaba (liquid from a can of garbanzo beans)
1 cup Bob’s Red Mill Dried Tart Cherries
1 cup Enjoy Life Chocolate Chunks
2 cups Bob’s Red Mill Rolled Oats
Preheat the oven to 350 degrees.
Line a stainless steel baking sheet with parchment paper. Set aside.
Place the coconut oil into the bowl of a stand mixer fitted with a paddle attachment. Cream together for 2 minutes to work out any lumps. Add in the coconut sugar and cream together for 1 minute longer.
Add in the almond flour, quinoa flour, oat flour, cinnamon, baking soda, and aquafaba. Mix together for 1 minute.
Add in the dried cherries, chocolate chunks, and rolled oats. Mix together until all of the ingredients are well combined.
Using a 2 tablespoon sized spring loaded cookie scoop, scoop out a level scooper full of dough into the palm of your hand. Press the dough together firmly. Gently roll into a ball, then press between your hands to form a disc that measures approximately 2 inches in diameter. Place the rounds on the prepared baking sheet 2 inches apart.
Bake for 10 minutes.
Allow the cookies to rest on the baking sheet for at least 15 minutes before transferring them to a cooling rack. Allow the cookies to cool completely before serving. Since there is no gluten or eggs in this recipe, which traditionally bind baked goods together, cookies right out of the oven will fall apart if handled immediately. Once the cookies have been allowed to rest and cool, you will be left with a delicious, soft-baked oatmeal cookie that was completely worth the wait!