Vegan Almond Butter Oatmeal Chocolate Chip Cookies 5 Steps
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
Whisk together your flax egg ingredients in a small bowl and leave it to set (10-15 minutes). Meanwhile, in a large bowl, mix together your coconut oil and almond butter until smooth. Add in the coconut sugar and use a spatula to incorporate the sugar into the almond butter mixture until you have a thick, almost paste-like mixture with no clumps left. Add your prepared flax egg and vanilla and mix vigorously until creamy.
Add your oats, oat flour, baking soda and sea salt to the wet mixture and stir to combine. The dough should be quite thick. Add 1 teaspoon extra flour if needed to achieve a solid dough (depends on how thick or thin your nut butter is). Fold in your chocolate chips. Optional: let the dough rest in the fridge or freezer for 15-30 minutes to help them hold a thicker shape.
Drop dough using a cookie scoop (or 1 1/2 teaspoons of dough per cookie) onto your baking sheet. Bake for 10-12 minutes or until cookies are set and just starting to brown around the edges.
Let cookies cool for at least 15 minutes, then enjoy! Store leftovers in a sealed container on the counter.