Flourless Chocolate Oatmeal Cookies
These cookies soft, chewy, thick, chocolatey, and delicious.
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This Flourless Chocolate Oatmeal Cookie Recipe is a client favorite. These cookies are easy to make, soft, chewy, thick, chocolatey, and delicious. This Flourless Chocolate Oatmeal Cookie recipe has a special ingredient. It is almost like having a superpower, drum roll, please. It has Chocolate Sun Butter, move-over Nutella. This Oatmeal Chocolate Cookie is great.
These cookies pack a punch. They are nutrient-dense. They have no flour, no-added oils, and no dairy. The star of this recipe are the Sunflower Seeds.
“ This recipe is an old client favorite. Trust me, you will need to add this one to your recipe collection.
The Recipe
Flourless Chocolate Oatmeal Cookies
© Sam Brown for Joy of Eating Plants
Ingredients:
1 cup of sun butter (I used chocolate sunflower butter)
2/3 cup packed coconut sugar (11 tbsp) (If allergic: use brown sugar see recipe note below)
1-teaspoon vanilla extract
2-large pasture-raised eggs
3/4 cup gluten-free rolled oats
1/2 teaspoon baking soda
1/3 cup chocolate chips (dairy-free and gluten-free I used Enjoy Life Brand)
1/8 teaspoon of cinnamon
Pinch of Cardamom
Directions:
Before you begin to bake, please preheat your oven to 350 F.
Next step, make sure you line your baking sheet with parchment paper.
In a bowl, add your dry ingredients, oats and baking soda, and set it aside.
Add all the wet ingredients to another bowl, sun butter, coconut sugar, eggs, cinnamon, cardamom, and vanilla; mix the ingredients until smooth.
In your mixing bowl add your wet ingredients to your dry ingredients. Stir mixture well. Please fold in your chocolate chips into the mixture. When you are ready, scoop the cookie mixture onto the cookie sheet. Use the back of a spoon to flatten the tops of each cookie to help shape them.
Place all the cookies on the baking sheet. Bake the cookies for about 9-12 minutes. Last steps: take the cookies out of the oven. Make sure the cookie edges are golden brown. This step is important: please let cookies cool for about 5 minutes. Once they are cooled, transfer the cookies to a wire rack. Repeat the steps with the remaining flourless cookie dough.
Recipe Note:
If you have an allergy to coconut: use brown sugar instead, use 1⁄2 cup instead of 2/3 cup.
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