Vegan Dark Chocolate, Pecan and Almond Butter Oat Cookies (Gluten free)

Please don’t be put off by the notion of vegan cookies. Trust me, I was a skeptic too. However, in light of recent events (which you’ll hear more about soon), this recipe testing was needed. Vegan cookies were needed.

I’m 100% sure that if someone gave me one of these cookies and didnt tell me they were vegan, I would think they were just normal butter-laden cookies. But guys, theres no butter in sight here! Its been replaced by those heart healthy friends, coconut oil and almond butter. Now I’m not at all saying these are healthy, seen as they’re still packed with sugar and chocolate. Its progress in the right direction though right?

On the other hand however, these babies are full of oats, almonds and pecans. All good for you and all filling. A few of these are a perfect snack pick me up to get you through to dinner time and if you’re anything like me, your need for a sweet treat throughout the day is covered. These can also be made gluten free with gluten free oats.

They’re basically the jesus of all cookies.

Ingredients – makes 20 cookies (adapted from Oh She Glows by Angela Liddon)

• 1 tbsp. ground flaxseed
• 60g coconut oil (room temp, not melted)
• 65g almond butter
• 80g demerera sugar
• 50g caster sugar
• 3 tsp. fine coffee powder
• 1/2 tsp. bicarbonate of soda
• 1/2 tsp. baking powder
• 1 good pinches of sea salt
• 100g oats
• 120g ground almonds
• 60g chopped dark chocolate
• 50g pecans, chopped
• a splash of almond milk (or other non-dairy alternatives)

Method

Pre-heat your oven to 160°C and line two baking trays with baking paper.

In a small pot, stir the ground flaxseed with 3 tbsp. water and leave to one side. In a mixing bowl, beat together the almond butter and coconut oil. Add in both sugars and coffee and give the mix another beat. Next add the bicarb, baking powder, sea salt, oats and ground almonds. Combine your mix again, adding a few splashes of almond milk until your dough becomes sticky. Add in your dark chocolate and pecans.

Roll the cookie dough into 20 balls, spacing them a few cm apart on your prepared baking trays. Bake for 15-20 minutes, or until just browning on top. Leave to cool and enjoy! Keep stored in an airtight container.