Vegan Chai Coconut Oatmeal Cookies
1 Bowl Vegan Gluten-free Chai Coconut Oatmeal Cookies infused with a delicious blend of chai spices, oats, coconut, cashew butter and almond butter! These are incredibly chewy with crispy edges and are also dairy-free and oil-free. Just 8 ingredients!
Servings: 20 cookies
Ingredients
- 1 1/4 cups (125g) old-fashioned rolled oats (not instant!)
- 1/2 cup (64g) superfine oat flour (up to 2 tablespoons (16g) more if needed)
- 1/2 cup (40g) shredded unsweetened coconut
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoons chai spice blend (store-bought or use my blend below)
- 3/4 cup (240g) pure maple syrup
- 1/2 cup + 2 tablespoons (160g) raw cashew butter (with no added oil, I make my own here)
- 2 tablespoons (32g) super creamy roasted almond butter
CHAI SPICE BLEND (use all of this for the recipe above)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- To a large bowl, add the oats, oat flour, coconut, baking soda, salt and chai spice blend and whisk very well until thoroughly blended.
- To the same bowl, add the syrup, cashew butter and almond butter and mix for a good couple of minutes until the batter becomes very thick and sticky. If your batter seems to be a tad loose after mixing a couple of minutes, add the extra 2 tablespoons of flour. Your batter will be determined by the thickness of your nut butters. Warning: the batter is addictive.
- Chill the batter for a minimum of 30 minutes in the fridge before baking. This will help the cookies to hold their shape better and puff up more.
- After chilling, add about 2 tablespoons worth of batter to the cookie sheet using a cookie scoop, spaced 2 inches apart, as they will spread a ton. 10 for each sheet.
- Fill a small bowl with water and dip your fingertips in the water to press down each cookie to 1/2 INCH (no less) thick. The batter will be way too sticky to do without dipping your fingers in water. Don't press them down too flat or they will over-bake and spread out too much-they will flatten out as they cook. Repeatedly dip your fingertips as needed, shaking excess water off and press and form the edges of the cookies into a round shape. Remember, the better you shape them, the more uniformed they will bake up, as they will bake up in the shape your form them in.
- Bake for 12-13 minutes. They should have puffed up and spread beautifully and have a nice warm, golden color. Remove and leave to cool on the pan for 10-15 minutes, so the bottoms firm up. Transfer them using a thin metal SPATULA to cool on a wire rack. Don't remove them with your hands or they will tear on the bottoms. It's important to let them cool for the first 10 minutes, as they firm up a lot as they cool, otherwise they are too crumbly while warm.
- You may need to bake them the first time to see if you would like them baked another minute or two, as this will greatly vary depending on the climate, your oven and nut butters used. I like to leave mine stored on the cookie rack with a towel covering them. Since these do soften after several hours, I find they store better NOT in a sealed container but on a plate or rack.
Notes
Nutrition per cookie: 131 calories, 5.8g fat, 2.9g protein, 18.2g carbs, 1.8g fiber, 7.8g sugar, 130mg sodium