Vegan Almond Oat Coconut Cookies

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Cookieeeeeeeeessssss.

THE best.

Do you like cookies?

Is that even a question?

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These cookies have been inspired by Girl Scout Samoa Cookies and Fudge Stripes Shortbread cookies. It’s like the two had a baby cookie πŸ˜€

My cookies have oat flour, almond flour, coconut oil, coconut, vegan butter and maple syrup as main ingredients. They are crumbly and soft on the inside and crunchy on the outside. And because they’re made with healthy ingredients don’t feel bad to have them for snack. In fact, I highly recommend it.

Oh, andΒ the chocolate drizzle? A must! All homemade, so no worries.

I kept mine in the fridge because I wanted to make sure the chocolate stays solid and because I like it to be cold. They got a bit chewier, but not too much.

Enjoy and let me know if you make them!IMG_1564-1

Ingredients
  1. 2 cups of oats, blended into flour
  2. 2 cups of almond meal (I used dry almond pulp I had left over from making almond milk)
  3. 1.5 cup shredded coconut
  4. 10 tbsp ice cold water
  5. 1/4 cup COLD coconut oil
  6. 1/4 cup COLD vegan butter
  7. 1/4 cup COLD maple syrup
chocolate for drizzle
  1. 1/2 cup coconut oil
  2. 1/2 cup cocoa butter
  3. about 1/2 cup cacao powder
  4. 1/4 cup maple syrup – more or less based on preference
Instructions
  1. Preheat oven to 350F.
  2. Combine oats, coconut and almond meal in a bowl and add cold coconut oil and vegan butter.
  3. Mix with hands fast because you don’t want the butter and oil to melt. This will form a crumbly dough.
  4. Add ice cold water and mix into a dough.
  5. Then add maple syrup and mix again. The dough will become pretty wet, but that’s ok.
  6. Cut off about a quarter of third of the dough and roll with a rolling pin or pastry roll into a thin, cookie-like thickness. If the dough is sticking to the roll too much, press into cutting board with hands.
  7. Keep in mind that the dough will not rise so roll/cut into the exact desired size.
  8. Use a flower shaped cut out to make cookies, baking 12 cookies per sheet. I yielded 22 cookies but you may end up with more or less based on the thickness of the dough.
  9. Bake for 15 minutes until golden brown. If you’d like more crunch bake in 5 minute increments until they get as crispy as you like.
  10. Let cool on cookie rack.
  11. While the cookies are cooling make chocolate by melting the oil, butter and melting syrup and adding cacao powder, while mixing, until nice and thick. See notes.
  12. Enjoy with loved ones!
Notes
  1. Keeping the oil, butter and syrup cold will help with the dough sticking together. Once you have a dough formed with all ingredients you don’t have to worry about it falling apart because the oats will absorb water and therefore keep everything intact.
  2. I drizzled the top first, let cool off in the freezer and then I dipped the bottoms, flipped them upside down and put in the freezer again. Once solid I stored them in a sealed container in the fridge.

 

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