Those vegan chocolate chip cookies were born when I was about to make another batch of my homemade chocolate candies. So, I already had made a variation of my oatmeal mix when I suddenly had a craving for vegan chocolate chip cookies instead. Thus, I played around with the ingredients as well as proportions and a new recipe was born.
Furthermore, my vegan chocolate chip cookies are also gluten-free, oil-free, refined sugar free and obviously Candida diet friendly.
- 50g (1.8oz) cocoa paste
- 25g (2 tbsps.) coconut puree
- 40g (1.4oz; 6 tbsps. + 2 tsps.) oat bran
- 40g (1.4oz; ½ cup) rolled oats
- ¼ tsp. Himalayan salt
- 2 tsps. cinnamon
- 2 tbsps. cocoa powder
- ½ cup (50g, 1.8oz) carob powder
- 3 tbsps. of xylitol
- 165g (5.8oz; ½ cup + ⅕ cup) of oat milk
First, in a bowl mix together the dry
ingredients: oat bran, jumbo oats, carob, cocoa powder, salt, cinnamon
and xylitol. Then, add oat milk and mix well. Let soak for at least 2
hours until you have a thick mass.
Next, melt ⅔ of the cocoa mass and mix it with coconut puree.
Now, chop the reminder ⅓ of the cocoa mass.
Then, combine together chopped cocoa mass, melted cocoa mass/coconut puree and oatmeal mix.
Form 20 cookies (about 20g, 0.7oz each) and place them on baking
sheet lined with parchment paper. They will stick a bit to your fingers!
Bake at 175°C (350°F) for 16 minutes, remove from oven and let cool.
Tips on my vegan chocolate chip cookies:
- You might also melt all the cocoa mass and combine it with oatmeal mixture. This way the batter wouldn’t stick to your fingers at all!
- Feel free to use dark chocolate chips instead of chopped cocoa paste.
- Store the cookies in a sealed container in fridge or freezer.
- Heat the cookies in oven if you like them crispy.