Vegan Salted Espresso Chocolate Chip Oatmeal Cookies
Let’s talk oatmeal cookies!
Many cringe at the thought of an oatmeal cookie. However, I feel as though that’s from having underwhelming experiences with oatmeal cookies. Always keep in mind though, there is a bad version of everything out there. If an oatmeal cookie is done right, it’s one of those things you’ll find yourself craving!
My favorite part about an oatmeal cookie, is that it’s not only nostalgic, but filling, packs fiber, and you don’t even need white flour!
When thinking of the next best oatmeal cookie, I knew we had to do an espresso! I’m forever enamored with espresso flavored anything. Wondering how you’re going to have fresh espresso on hand? Don’t. All you need is the powder! I throw it in countless recipes and it not only adds a depth to the flavor, but enhances the chocolate flavor profile. If you don’t have any in your kitchen, nows your chance to get some espresso powder!
If you know me, you know I’m all about revamping childhood staples and putting a healthy spin on them. This version packs no white flour, less added sugar, peanut butter, no eggs, and all you need is a flax egg! The cookie holds together seamlessly with just a flax egg, has crisp edges, but still remains soft. Bonus, it features stevia sweetened chocolate chips, notes of cinnamon and rich notes of espresso!
These cookies are great for countless reasons. They are quick, easy, feature minimal ingredients, uses kitchen staples, have texture, pack fiber and protein, require only a flax egg, are gluten free, dairy free, egg free, the chocolate chips are sweetened with stevia, they have minimal oil and added sugar, have notes of cinnamon and salt, are perfect for any season, can easily be made in bulk, and rich notes of espresso!
If you’re all about fab gluten free vegan cookies that don’t disappoint, you have to try these NEW vegan Salted Chocolate Espresso Cookies!!
Why this recipe is great:
Quick
Easy
Affordable
Made with oat flour
Perfect for any season
Feature flax eggs
Crispy yet soft
Gluten free!
Vegan Espresso Chocolate Chip Oatmeal Cookies
- Total Time: 24 mins
- Yield: 6 - 12 Cookies 1x
Ingredients
- 1 cup gluten free oat flour (processed oats)
- 1 1/2 cups gluten free old-fashioned rolled oats, processed slightly
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 tbsp espresso powder
- 1/4 teaspoon kosher salt
- 4 tablespoons vegan unsalted butter, at room temperature
- 1/2 cup smooth, natural or traditional peanut butter
- 1 1/2 tbsp ground flax with 4 1/2 tbsp water
- 1 teaspoon pure vanilla extract
- 3/4 cup packed light brown sugar
- 2/3 cup Lily’s Sweet Stevia Sweetened Chocolate Chips
- Flake salt
Instructions
- Combine the ground flax and water. Stir to remove clumps and allow it to set for 10 minutes or until thickened.
- Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- In the bowl of a food processor add 1 cup of oats. Pulse until it looks like a fine dust. Now add the 1 1/2 cups of oats, cinnamon, salt, espresso powder, and baking soda. Pulse 3 times, set aside.
- In another bowl place the vegan butter, peanut butter, flax egg, vanilla, and brown sugar, and mix until fully combined. Add the oats, and oat flour mixture to the large bowl, and mix until just combined.
- Fold in the chocolate chips. The dough will be thick but should not be stiff.
- Scoop the dough into mounds about 2 1/2 tablespoons each onto the prepared baking sheet, about 2 inches apart from one another. Using wet fingers, press each mound down into a disk about 1/2-inch thick. I flattened these a lot as they won’t spread much.
- Bake for 12 to 14 minutes, or until the cookies are lightly brown around the edges, set in the center and the top of each cookie has taken on a crackled appearance. Garnish with flake salt. Allow the cookies to sit on the baking sheet for 10 minutes, then transfer to a cooling rack. If you want more of a soft texture you can skip the cooling rack. Serve slightly warm or at room temperature. These cookies also freeze amazingly well in a sealed freezer-safe container.
- Prep Time: 10 mins
- Cook Time: 14 mins
