Description
Soft, chewy and buttery, these vegan, gluten free Avocado Oatmeal Chocolate Chip Cookies are everything you crave in a cookie, and we're sneaking in some healthy fats in them!
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 ripe avocado, lightly mashed ( 1/3 cup mashed)
- 2 tbsp softened coconut oil
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/3 cup chocolate chips
- 1/3 dried cranberries
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper
- Combine the oats, almond meal, baking powder and salt in a medium bowl. Set aside
- Combine the mashed avocado, coconut oil, maple syrup and brown sugar in a large bowl. Using an electric mixer, beat for about 2 minutes, until creamy. Add the flax egg and continue beating for another minute
- Add the oat mixture and mix until until well incorporated. Fold in the chocolate chips and cranberries using a spatula or wooden spoon
- Working with a tablespoon and a half of dough at a time (use a small ice cream scoop if you have on in hand), form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand. Bake for 17 minutes and let them cool completely
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8.2
- Sodium: 40.3
- Fat: 5.3
- Saturated Fat: 2.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 13.7
- Fiber: 1.8
- Protein: 2
- Cholesterol: 0