These cookies have a little bit of everything. They have oats in them, sesame seeds, chocolate chips……..and, carrots! Instead of using a bunch of oil in these cookies, I use carrot baby food. I used baby food because it’s much more smooth and helps with the moisture. There is only 1 tablespoon of oil in the whole batch!
These have a wonderful nutty flavor from the toasted sesame seeds and chewiness from the oats and maple syrup. I used both coconut sugar and maple syrup for a wonderful depth of flavor and texture.
These Chocolate Chip Oatmeal Sesame Cookies are unique, but really delicious and so much lower fat than most cookies out there. I hope you enjoy them. Let me know if you try them! Leave feedback below and also tag me on Instagram with your pic if you like @thevegan8 and don’t forget my hashtag #thevegan8 in your caption, so I don’t miss it!
This recipe was written on my old blog, before I started The Vegan 8, so they are not gluten-free, they have 12 ingredients (not 8) and have a very small amount of oil in them. They are still worth the effort and really easy to make!
Chocolate Chip Oatmeal Sesame Cookies
- 1 cup whole wheat pastry flour
- 1/2 cup quick cooking oats
- 1/2 cup coconut palm sugar or evaporated cane juice
- 1/2 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup toasted sesame seeds just use 2 tablespoons of sliced blanched almonds if you don't like sesame seeds
- 1/4 cup sliced blanched almonds or use chopped almond pieces for more crunch
- 1/2 cup vegan chocolate chips I use Enjoy Life brand
- 1/2 cup pure maple syrup
- 1/4 cup puréed carrots baby food which is half of a 4 oz jar, baby food is extra creamy and contains water, so use this
- 1 tablespoon grapeseed oil
- 2 teaspoons bourbon vanilla
- Note: For the almonds you can use either blanched or chop up whole almonds into little pieces or just buy a mini bag of the chopped up almond pieces from the baking isle. I used blanched because I didn't want too much crunch. Do as you wish.
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
- In a large bowl, combine all the dry ingredients (the first 8), except the chocolate chips, and whisk well. Now, stir in the chocolate chips.
- In a separate bowl, combine the syrup, carrots, oil and vanilla and whisk well. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix. Over mixing can result in a tough cookie.
- Drop by spoonfuls on the cookie sheet. Top with a few blanched almonds, if desired. Bake for 8 to 9 minutes. Do not over bake or they will be dry. These are best eaten the first day.