I haven’t planned to make a bunch of vegan recipes, but I had the right ingredients lying around that needed using up. Plus, it’s always fun making cookies!
The other beauty of this recipe is that it can all be made in one bowl, which makes for much easier clean up.
You can change the chocolate chips for raisins if you want, or other dried fruit. I’d recommend choosing something that adds a bit of sweetness, as there is no sugar in this recipe.
500g rolled oats
3 tsp baking powder
pinch of salt
70g raw almonds, roughly chopped
100 grams almond flour
130g hazelnuts, roughly chopped
120ml unsweetened almond milk
130g agave or maple syrup
230g unsweetened apple sauce
300g vegan chocolate chips
- Combine the oats, baking powder, salt, almonds, almond flour and hazelnuts in a large bowl. Add almond milk, agave syrup, apple sauce and chocolate chips.
- Mix the ingredients until it comes together like a dough. Test the dough by pinching some of it together. If it sticks, then you’re good to go. Add more flour if the dough is too sticky, or more almond milk if it’s too dry.
- Preheat oven to 200°C.
- Refrigerate the dough for 20 – 30 minutes, then scoop into dough balls with a cookie scoop or rolled in your hands. Flatten each dough ball slightly on a parchment lined baking tray. Repeat until all dough is used up.
- Bake the cookies for 10 – 12 minutes, until the edges are golden brown. Allow to cook for 2 minutes on the baking tray, then transfer to a wire rack to cool completely.