Here’s the thing. I pretty much always want chocolate chip cookies. When I get a dessert craving at the end of the night and go experiment in the kitchen, really all I ever want to make is chocolate chip cookies. I mix it up for the sake of the blog, and because I usually share my creations with other people at events that need more theme-appropriate treats. But when it comes down to it, I would be content with a lifetime of chocolate-chip cookies for dessert.
Fortunately, the chocolate chip cookie is a versatile creature that lends itself to unique formulas, (especially when the baker is vegan, health-conscious, and avoiding gluten). I wanted to get a bit creative with this batch, so I decided to spruce them up with coconut and steel-cut oats.
Steel-cut oats have more nutritional value than regular oats because they are less processed. Win. Also, every time I say the name ‘steel-cut oats’ I think of steel-toed boots, and I always envision steel-cut oats throwing down in the pit at a punk/ska show. Win, again.
I just added the oats raw, so they provide a fun crunchy texture to the otherwise soft, delicious, coconuty cookies.
Coconut Steel-Cut Oat Chocolate Chip Cookies (vegan, gluten-free, oilr free, refined sugar free)
1 c oat flour
1/4 c brown rice flour
1/4 c almond flour
1 T ground flax
1/4 t baking soda
1/4 t salt
3 T steel cut oats (gluten-free)
1 T unsweetened coconut flakes
1 c unsweetened applesauce
1 t vanilla
1/4 c agave
1/3 c chocolate chips
Preheat your oven to 350 degrees. Mix all your dry ingredients together in one bowl, your wet ingredients in another, then mix together. Spoon dough onto prepared cookie sheet. Bake for 10 minutes.
If you could only have one kind of cookie for the rest of your life, what would you pick?
PS: Do you like the new blog layout? I think it looks kind of spiffy! : )