Dairy free and egg free these cookies are “buttery” melt in the mouth nuggets of deliciousness!
Cookies and me have a love hate relationship. I’m a much bigger fan of “no bake” treats just because there is much less room for error! I’ve had my fair share of fails especially in the cookie department!
What I do love is how simple they are to whip up…as in they usually only require one, maybe two bowls and spoon to mix up the dough. LESS CLEANING UP is always a win in my books.
These cookies turned out PERFECTLY! I wasn’t sure about them when they came out of the oven just because they didn’t look the prettiest but appearances can be deceiving. They are the perfect balance of being lightly crunchy, “buttery”, and melt in the mouth. I do like chewy cookies…if you only like chewy cookies these are not for you. I’d put these in the dessert cookie category, perfect for serving warm with a scoop of your favourite ice cream. I like to keep things simple with my dairy free vanilla bean dream ice cream!
This is one of the first things I’ve baked with oat flour since the reintroduction of them to my diet. I just love having “new” ingredients to play around with. Of course I’ve been so focused on pancakes and bowls of oatmeal not a whole lot else has gotten a look in but I’ve a few things on the agenda in terms of healthy snacks for the new year!
You can make these with or without the protein powder though I recommend it for a protein boost and cookie that truly doubles up as a satisfying more nourishing snack. Yes there is maple syrup in there which of course is still sugar but the high fat content and use of complex carbohydrates lowers the glycemic load meaning they should satisfy your hunger as well as your sweet tooth without the undesired sugar crash.
These went down well with all who tried them…and they also make for the perfect dunkable accompaniment to your glass of cool and creamy almond or cashew milk or a warm soothing homemade hot chocolate! Oh so seasonal and comforting.
What’s your preference when it comes to cookies? I just like variety!
Cashew Oat Chocolate Chip Cookies
Prep Time: 1 hour
Cook Time: 10 -12 minutes
Keywords: bake snack breakfast dessert gluten-free paleo vegetarian vegan cashew butter
Ingredients (Serves 8 – 9)
- 1/2 cup (120g) smooth all natural cashew butter
- 1/4 cup (55g) coconut oil
- 1/3 cup (95g) maple syrup
- 11/4 cup (150g) oat flour or 1 cup (120g) oat flour + 1/4 cup (30g) Pulsin Brown Rice Protein Powder
- 1/2 cup (50g) rolled oats
- 1/4 tsp baking soda
- Pinch of Pink Himalayan Rock Salt
- Pinch or two of cinnamon
- 1/4 tsp vanilla powder or pure vanilla extract (not essence)
- 2-3 tbsp Pulsin sugar-free chocolate drops
Melt coconut oil in the microwave. Mix with cashew butter and maple syrup (add vanilla extract if using).
Mix together dry ingredients…protein (if using), oat flour, oats, salt, cinnamon, baking soda and vanilla powder if using.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients and mix well to combine. Allow to cool for 10 minutes before stirring in chocolate chips. Place into the fridge for 30 minutes.
Preheat oven to 180C (350F).
Use an ice cream scoop to scoop out dough onto a baking paper lined baking tray to create 8-9 cookies. Gently flatten with the palm of your hand (they will spread a little whilst they cook).
Bake in the preheated oven for 10 -12 minutes (until golden!)… 12 minutes for a firmer cookie but it really does depend on your oven!
Allow to cool on the tray for 10 minutes. Transfer to a wire rack to cool fully…or serve the up warm with ice cream of choice… I’d opt for my Vanilla Bean Dream Ice Cream.
Once cool store in a seal tight container at room temperature for up to four days or freeze for up to one month.