Oatmeal chocolate chip cookies

Prep: 40 mins | Cook: 15 mins | Difficulty: Easy
Calories: 139 kcal | Carbohydrates: 13.1g | Protein: 2.6g | Fat: 9.2g | Sugar: 7.7g

Ingredients

• 84g almond flour
• 67g rolled oats
• 20g finely shredded unsweetened coconut
• 30g vegan dark chocolate
• ¾ tsp baking powder
• ¼ tbs sea salt
• 73g organic brown sugar
• 60ml aquafaba (the brine in a can of chickpeas)
• 32g almond butter
• 45ml avocado or melted coconut oil
• ½ tsp vanilla extract (optional)¹

Method

1. Get a large mixing bowl and stir together the almond flour, oats, coconut, chocolate, baking powder, salt, and sugar. 
2. Using a separate bowl, whisk the aquafaba until light and fluffy before adding the almond butter, oil and vanilla (optional).
3. Then combine both mixtures until you get a firm, yet sticky dough.
4. Preheat oven to 176C and lightly grease a baking sheet with baking paper. Add the mixture (2 tablespoons per serving) and leave a 1-inch gap to allow for spreading – this should be enough for 12 cookies.
5. Bake for 10 minutes then increase the temperature to 190C and bake for a further 2-4 minutes.
6. Remove from the oven and leave to cool for 5 minutes