I have always been crazy for cookies, and eating vegan doesn't mean I can't still be crazy for cookies. If anything, it's made my passion for finding and creating the best vegan cookie recipe that much more important to me. These insanely delicious salty-sweet crunchy nuggets of chocolate chip heaven satisfy my inner cookie monster, vegan or not.
Technique tip: Make a double batch of cookie dough and freeze the scooped dough balls. When the craving strikes, just fire up the oven and throw these bad boys in for 15 minutes. Nearly instant gratification!
Swap option: Try using milk chocolate for a sweeter treat, or up the crunch factor with toasted chopped pecans or walnuts.
- 2 cups rolled oats
- 2/3 cup coconut oil, solid but soft
- 1/2 cup coconut sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 4 tablespoons almond or oat milk
- 2 cups almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark chocolate chips
- 3/4 cup cocoa nibs
- 1/4 cup flaky sea salt, for sprinkling
1. Preheat oven to 350°F.
2. Spread the oats onto a baking sheet and toast until golden brown, about 10-15 minutes. Cool completely. When cool, process the oats in a food processor or spice grinder until fine.
3. In a stand mixer or in a large bowl with a hand mixer, beat the coconut oil with the coconut sugar and brown sugar until fluffy (it's important to make sure the coconut oil is solid but soft like room temperature butter).
4. Add the vanilla extract and almond/oat milk. Scrape the sides of the bowl and beat till combined.
5. Add the toasted oat flour, almond flour, salt, baking soda and baking powder. Beat till combined, scrape the bowl and beat for another minute. After mixing for one minute, if the mixture is crumbly and dry, add a little more almond/oat milk to make the dough the texture of regular cookie dough.
6. Add the dark chocolate chips and cocoa nibs and stir in by hand.
7. Scoop the cookies into 1½- to 2-tablespoon mounds onto parchment-lined baking sheets 2 inches apart. Sprinkle the tops with a generous pinch of flaky sea salt and bake for 12-15 minutes, until the edges are browned. Allow the cookies to cool on the baking sheets at room temperature for 15 minutes before serving.