Sunday is a day for no homework, resting, baking, family time…
Unfortunately my Sunday’s are usually the complete antithesis of that, besides the resting part (I woke up at 12 today, oops?).
It’s time for a change though, and when making cookies is an option…well, need I go further?
I have always been a traditional chocolate chip cookie kind of girl, but today I decided to take my spin on the simple cookie and be a little more naughty. 😉
Twice the chocolate, twice the fun!
Adapted from: Peanut Butter Chocolate Chunk Cookies
-2 cups dry oats
-3/4 cup flour (spelt, coconut, all-purpose gf etc.)
-3 tbsp. carob or cacao powder
-1/2 cup coconut sugar
-3 1/2 tbsp. almond butter
-1/2 cup pure maple syrup
-1 tsp. vanilla
-1 tsp. baking soda
-Tiny splash of dairy-free milk (1-4 tbsp.)
-1/4-1/2 cup vegan chocolate chips
Preheat the oven to 350 F. Add all ingredients except chocolate chips to a mixer or food processor. Once combined, stir in the chocolate chips. Line 2 baking sheets with parchment paper and spoon the dough onto the sheets. Bake for 10-15 minutes.
It’s really tempting to eat these from straight out of the oven. I tried it once…and unless you want a blister on your finger that’s the size of a small tumour, I do not recommend.
Have a fruitful day,