Introduction
Who doesn’t love a cookie with a crisp outside and a soft, chewy center? Molly certainly does!
All those tempting cookies we pass in the supermarket can be hard to walk by. But what if you could make a cookie that satisfies that craving without contributing to digestive issues?
Vegan Double Chocolate Chip Oat Flour Cookies do just that.
They’re made without common irritants like eggs, dairy, and refined sugar—ingredients that can negatively impact gut health and, in turn, affect behavior and focus. Instead, these cookies are made with simple, whole food plant-based ingredients that support both physical and mental well-being.
A cookie that satisfies and supports? Yes, please!
Originally from https://myquietkitchen.com/, tested and guided by Menus By Molly
The Nutrition Science Behind This Recipe
If food is not properly digested—which is common in individuals with autism, Down syndrome and ADHD—certain proteins (gluten and casein) found in foods like wheat and dairy can break down into compounds called exorphins. These compounds can act similarly to opiates and are part of the same family as morphine. They can bind to opiate receptors in the brain and mimic similar effects, which may contribute to symptoms like foggy thinking and inattentiveness. 1
By removing foods that contain gluten and casein, some individuals may experience improvements in these symptoms. 2
Vegan Double Chocolate Chip Oat Flour Cookies
Ingredients
- ½ cup + 1 tablespoon oat flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup smooth almond butter (runny; raw or toasted)
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 2 tablespoons coconut sugar
- ½ cup dairy-free chocolate chips
Tips
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
- In a separate small to medium bowl, whisk together almond butter, vanilla extract, maple syrup, and coconut sugar.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips. (Don’t worry if it seems very thick, you’re doing it right.)
- Scoop a heaping tablespoon of dough and roll it between your palms to form a smooth ball. Place on the baking sheet about 2 inches apart.
- Bake for 8-10 minutes. At the 6-minute mark, remove the cookies briefly and gently press them down with a fork if they have not spread. Return to the oven to finish baking. (Or keep them as soft cookieballs—your choice!)
Video
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together oat flour, cocoa powder, baking powder, and salt.
- In a separate small to medium bowl, whisk together almond butter, vanilla extract, maple syrup, and coconut sugar.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips. (Don’t worry if it seems very thick, you’re doing it right.)
- Scoop a heaping tablespoon of dough and roll it between your palms to form a smooth ball. Place on the baking sheet about 2 inches apart.
- Bake for 8-10 minutes. At the 6-minute mark, remove the cookies briefly and gently press them down with a fork if they have not spread. Return to the oven to finish baking. (Or keep them as soft cookieballs—your choice!)
Notes
- Once cookies are completely cool, store in an airtight container
- These cookies freeze very well. Molly loves them heated so the chocolate gets all melted!
