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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