Coconut Date Oatmeal Chocolate Chip Cookies (Vegan + Gluten-Free)
I'm on day 13 of my 14-day full quarantine, since I returned back from the US right when this current situation started to get pretty serious. While I've had many moments of fear, anxiety and uncertainty, it's also been a beautiful time in terms of my creative expression, as I've spent countless hours of pure, uninterrupted joy cooking in the kitchen and taking photos of everything I've made.
coconut date oatmeal chocolate chip cookies | kulaskitchen.com
Of course, a time when you're forced to stay inside is an excellent opportunity for baking, and I've had no shortage of it. This cookie recipe is actually one I've been tweaking for the past few months, as I wanted to do another riff on my best healthy oatmeal chocolate chip cookies that's vegan and more loaded with goodies (and with better photos).
coconut date oatmeal chocolate chip cookies | kulaskitchen.com
These oatmeal chocolate chip cookies get the addition of shredded coconut and juicy chopped dates for extra texture, sweetness and flavour, making them so perfectly chewy and wonderful. If you don't have either of those, feel free to replace them with any add-ins (nuts, seeds or raisins would be great), or just leave them out altogether. I personally adore the combination of dates and chocolate ;)
coconut date oatmeal chocolate chip cookies | kulaskitchen.com
These cookies come together fairly and use just a few key ingredients, all of which are vegan and gluten-free. I wanted to eliminate the use of any special gluten-free flours, so that's why oat flour is used here. FYI - if you have oats, you have oat flour! Just measure out the amount you need (1/2 cup here), throw them in your blender, and blend for a minute or two until you have a fine flour. Easy!
Enjoy these ones, and keep on baking and cooking during these strange times that can often feel very isolating. I promise it'll make you feel better!
Coconut-Date Oatmeal Chocolate Chip Cookies (Vegan + Gluten-Free)
Ingredients
¼ cup coconut oil, softened (but not melted)
2 tbsp peanut or almond butter
⅔ cup coconut sugar
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water or non-dairy milk)
1 tsp vanilla extract
½ cup oat flour
1 cup rolled oats
½ tsp baking soda
¼ tsp sea salt
½ cup chopped dark chocolate
¼ cup chopped dates
⅓ cup unsweetened shredded coconut
⅓ cup chopped toasted pecans/walnuts, if desired
Method
Preheat the oven to 350 degrees and line a large baking sheet with parchment.
Prepare your flax and let sit for 10 minutes to set. In a large bowl, mix together your coconut oil, peanut/almond butter and coconut sugar until the sugar is incorporated and the mixture is smooth. Add the flax egg and whisk the mixture vigorously until smooth and frothy.
To the wet mixture, add your oat flour, oats, baking soda and salt. Gently stir to combine. Fold in your chocolate, chopped dates, shredded coconut and nuts (if using).
Scoop the dough onto your prepared baking sheet and flatten each round slightly. Bake for 10-14 minutes or until golden brown and set.
Cool on a wire rack before serving!
Makes 15 cookies