These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.
MTF: Oatmeal Coconut Chocolate Chip Cookies
These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.
Recipe makes 6 large cookies.
- 1 cup gf oat flour
- 1 cup gf rolled oats
- 3 TBSP ground flax seed
- 1 TBSP chia seeds
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- pinch of sea salt
- 1/3 cup of apple sauce (I used one of those mini snack containers)
- 1.5 tsp pure vanilla
- 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
- 1/4 cup water
- 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
- 1/2 cup dark chocolate chips or chunks
- Preheat oven to 350F, and line a baking sheet with parchment paper.
- Mix dry ingredients in a bowl.
- Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub the oil in with your fingers (I used my fingers).
- Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
- Add in the chocolate chips.
- Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
- Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.
Enjoy! <3 <3 <3