I’m just gonna come right out and say it:
Last week was my “special” time of the month. And during this time, I crave chocolate. Just like every other woman on the planet.
So, I did what any chocolate craving woman would do – I stuffed my face full of chocolate chips. The only thing I had on hand.
But then I thought – there has to be something better than this that I can make, that wont leave me slaving away in the kitchen for an hour (or more)!
I had planned on making chocolate chip cookies, but decided – nope. Not enough chocolate for me. So instead, I made my chocolate chip cookies with a few additions, chocolate CHUNKS (mmmm, more chocolate) and cocoa powder.
I get my ingredients out of the cupboards, and I’m about to grab my whole wheat flour, but then I realize – OMG, I’m out of flour! I’m out of flour! I will never eat cookies again!
After I sobbed for a bit, I put on my thinking cap. There has to be something I can use instead of whole wheat flour. I stared in my cupboards for about 10 minutes and finally I saw them… a big container of rolled oats.
YES! I can make oat flour! That will work!
And, it did. I made these cookies twice last week (don’t judge!), once with the oat flour and once with whole wheat flour (after I made my hubby grab some from the store on his way home from work). I actually liked these with the oat flour more than with whole wheat flour. Imagine that.
- 1 flax egg (1 tbsp ground flax + 2 tbsp water)
- ¼ cup coconut oil
- ¼ cup peanut butter (use sunflower seed butter for nut-free option)
- ½ cup brown sugar
- 1 tsp vanilla
- ½ tsp baking powder
- ½ tsp baking soda
- 3 tbsp cocoa powder
- ½ tsp salt
- 1½ cups oat flour
- ½ cup chocolate chunks
- Preheat oven to 350F. Line a large baking sheet with a Silplat mat or parchment paper.
- In a small bowl, mix together the flax and water and set aside to thicken (about 10 minutes).
- In a large bowl, add coconut oil, peanut butter, brown sugar and vanilla. Mix the ingredients until very smooth.
- Add in the baking powder, baking soda, cocoa powder, and salt. Mix again until combined. Add in the oat flour and flax egg, and mix again.
- Finally, add in the chocolate chunks and stir by hand. Make sure everything is combined very well. Add a bit of plant milk if your batter is too dry, a tablespoon at a time.
- Roll batter into 12 large balls, place them on your prepared baking sheet, and press down gently on each ball, with the palm of your hand, to flatten.
- Bake for 12 minutes, then remove to a cooling rack. Allow to cool for at least 10 minutes.
*Add a tablespoon or two of plant milk (almond, hemp, soy, etc.) to your batter if it is too dry to roll into balls.
To make oat flour: Take 1½ cups rolled oats and add to your food processor. Process until the oats resembles flour. 1½ cups rolled oats = 1½ cups oat flour.
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Marcy says
November 2, 2015 at 11:10 PMHow many calories are each cookie?
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Christina says
August 25, 2014 at 7:28 PMI just put a batch of these in the oven. Just to let you know, the directions do not indicate when to add the flax egg. I had super dry dough and added some soy milk before realizing my flax egg hadn’t gone into the mix yet. I’m hopeful they’ll turn out okay, but thought I’d let you know so others may not make my same mistake. The batter is delicious and I can’t wait to try the finished cookies!
Christina says
August 25, 2014 at 7:46 PMNo worries! They turned out wonderfully despite the batter being perhaps a touch too moist. Yum!
Cassie says
August 26, 2014 at 6:20 AMOops, thank you for letting me know! I will go fix that right now.
Glad to hear you enjoyed them!
Patty says
July 18, 2014 at 9:22 PMThese are so great!!! I did not have peanut butter so I used tahini instead, which tastes just like peanut butter plus I think it’s a little healthier. Oh and of course I had to double the chocolate chips >:-) Thanks for this great recipe.
Cassie says
July 31, 2014 at 9:40 AMGlad you liked them, Patty! Thanks for letting me know about the tahini swap, I may have to try that next time!
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Deborah says
July 15, 2014 at 11:47 AMWould any nut butter be suitable, I’m not a huge fan of peanut butter. Great recipe, thanks 🙂
Cassie says
July 31, 2014 at 9:41 AMAny other nut butter would work. 🙂
Amy says
July 15, 2014 at 8:45 AMThese look soooooooo delicious! I’m always looking for new “treats” to make for my boyfriend and I and he loves everything chocolate + peanut butter (I love everything…period – that doesn’t have any animal foods or byproducts in it that is). I find myself experimenting in the kitchen a lot, but when my experiments don’t turn it’s just an expensive mess in the garbage. 🙁 I think I’m definitely going to give your recipe a try ASAP!!! Thanks!
Cassie says
July 31, 2014 at 9:41 AMHope you like them, Amy! 😀