Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

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I don’t know about you, but I always question those people who place raisins in oatmeal cookies rather than chocolate chunks. I mean, I don’t hate raisins, but why skip out on the chocolate? If I’m every baking for my grandfather who has an undeniably massive sweet tooth I always skip out on raisins, cause he literally cannot stand them; he’ll skip out on dessert which is a BIG deal if a trace of a raisin is discovered.

Since the temperatures have been frigid I’ve inevitably like most have been stuck inside. Not going to lie, the January blues are real. With daylight shorter, days spent snowed, and the loss of motivation, I’ve been trying to find my own sources of inspiration to help keep the juices flowing! Some sources of inspiration helping me light a fire under the butt have been the following: The Deliciously Ella Podcast, GP’s new book The Clean Plate, Pinterest, and Jessica Murnane’s One Part Plant cookbook. It’s not easy dealing with these long winter months, but finding a good book and doing what feels good to you can make a significant difference in your day :)

Ok, now back to the cookies, we’re serving these up with a heavy dose of Luna + Larry’s vanilla ice cream and kicking it back with some Princess Diaries (because that movie is beyond iconic). Hope you had a restful Sunday!

Emma xo

Oatmeal Chocolate Chunk Cookies

Makes: 12 Cookies

Print the recipe HERE

  • 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

  • 1/2 cup smooth almond butter

  • 1/2 cup coconut oil (melted)

  • 1/2 cup maple syrup

  • 1/4 cup coconut sugar

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1 cup gluten-free all-purpose flour (I used this one)

  • 1 3/4 cup rolled oats

  • 1/2-1 bar dark vegan chocolate (chopped into chunks)

Method:

Preheat the oven to 350 F. In a medium mixing bowl whisk together the flax egg, coconut oil, maple syrup, almond butter, and coconut sugar. In a second bowl, whisk together the baking soda, salt, flour, and oats. Fold the dry ingredients into the wet. Once combined fold in the chocolate chunks. Roll 1-2 Tbsp worth of dough in your hands and gently flatten out each cookie on a lined baking tray. Bake for 10-12 minutes. Allow to cool before serving. Enjoy!

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