These Dark Chocolate Almond Oatmeal Cookies are made without flour, butter, or eggs, but so soft and chewy that you’d never be able to tell! Gluten-free, vegan, and 100% ridiculously delicious.
I had every intention of posting a traditional Christmas cookie as my last recipe before Christmas, but then these happened…
Not gingerbread. Not shortbread. Not snickerdoodles, crinkles, blossoms, or snowballs.
Just a batch of dark chocolate almond oatmeal cookies, which I almost threw a handful of dried cranberries into in an effort to up the festive factor, but sometimes a girl wants nothing but chocolate. And almonds. And oats. In cookies.
And while they may not scream Christmas, I’m sure Santa wouldn’t mind finding a few of these by the tree on Christmas Eve.
I mean, would you?…
Truth be told, I’m not sure I ever left cookies out for Santa.
Not because I suffered from a serious case of Only Child Syndrome or anything, but because I don’t know that I ever really believed in Santa. At least not in the storybook sense.
See, my family is Polish, and we have our bigger celebration on Christmas Eve. That’s where we exchange presents that come from Mom, Dad, Grandma, Grandpa, etc. “Santa” did make an appearance and leave a little something in the stockings on Christmas morning, but it was more symbolic than anything else, and I don’t remember a time where I didn’t know that it was Mom or Dad doing the sneaking.
But I digress.
The point is, these dark chocolate almond oatmeal cookies are Any Day cookies, and you can eat them any day you find yourself needing/wanting a soft and chewy cookie that’s loaded with palette-pleasing texture and dark chocolate goodness. They melt in your mouth while still giving you a little bit of something to chew on, and the best part is that they’re healthier without tasting healthy — which is always nice around the holidays, amiright?
I replaced white flour with almond flour, butter with a little bit of coconut oil (only 2 Tbsp for the whole recipe!), brown sugar for a smaller amount of less refined coconut palm sugar, and eggs for a flax egg. That’s not to say that you can’t use a regular eggs if you’re not vegan, but I was just curious to see if it would work, and… it did ?
So whip up a batch of these deliciously healthy cookies for yourself, your mom, your kids, your neighbours, your friends, your co-workers, Santa, or anyone who loves chewy oatmeal cookies. With chocolate. Swoon.
- 1 Tbsp. ground flax seeds + 3 Tbsp. water**
- ¾ cup old fashioned oats
- 3/4 cup blanched almond flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ cup coconut palm sugar***
- 2 Tbsp. coconut oil, melted
- ½ tsp. vanilla extract
- ¼ cup dark chocolate chunks/chips/nibs
- Prepare your flax egg by combining ground flax seeds and water in a small bowl. Give it a gentle stir before setting aside for ~5 minutes to allow it to gel.
- In a large mixing bowl, combine oats, almond flour, baking powder, salt, and sugar. Add flax egg**, melted coconut oil, vanilla extract, and mix until well combined and dough begins to thicken. Fold in chocolate chunks.
- Cover bowl with plastic wrap and place in the fridge to chill for a minimum of 30 minutes.
- When ready to bake, preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown.
- Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to a week.
** I used a flax egg to make these vegan, but you can sub this with a regular egg as well.
*** You can also sub this out with brown sugar.
Looking for more vegan & gluten free cookie recipes? Try one of these!
Did you leave cookies out for Santa? [and carrots for the reindeer]
Anyone else out there who has their bigger celebration on Christmas Eve?
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