Dairy-Free Chocolate-Oat Cookies recipe

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Ingredients

3 cups rolled oats
1 cup unsweetened almond milk
1 ½ cups unbleached all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup coconut oil
¾ cup honey
1 tablespoon honey
½ cup whole cane sugar (such as Sucanat®)
2 eggs
1 teaspoon vanilla extract
1 cup dairy-free dark chocolate chips (such as Callebaut®)

Nutrition Info

197 calories
carbohydrate: 26.6 g
cholesterol: 12.4 mg
fat: 9.8 g
fiber: 1.3 g
protein: 2.8 g
saturatedFat: 7.4 g
servingSize: -
sodium: 113.2 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

  2. Combine oats and almond milk in a bowl and let soak for 10 minutes.

  3. Meanwhile, sift together all-purpose flour, whole wheat flour, baking soda, and sea salt in a bowl.

  4. Cream together coconut oil, honey, and sugar in a large bowl using an electric mixer. Add eggs and vanilla extract, stir. Stir in oat and flour mixtures. Fold in dark chocolate chips.

  5. Place cookies by spoonfuls onto the prepared cookie sheets.

  6. Bake in the preheated oven until golden, 12 to 15 minutes.

Recipe Yield

30 cookies

Recipe Note

These cookies are made with almond milk for a dairy-free alternative to chocolate chip cookies, which can be made vegan easily with the substitution of eggs. Light, fluffy, and not overly sweet.

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