These Vegan Oatmeal Chocolate Chip Cookies are healthy, little oil and made with whole wheat pastry flour and applesauce!
Author: Brandi Doming
1cupwhole wheat pastry flour
1/2cupquick cooking oats
1/4teaspoonfine sea salt
2tablespoonstoasted sesame seeds
1/4cupsliced blanched almondsor use chopped almond pieces for more crunch
1/2cupdairy-free semi-sweet chocolate chips
1/2cuppure maple syrup
1/4cup (60g)unsweetened applesauce
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.