Triple Chocolate Oatmeal Cookies
Treat yourself to these triple chocolate cookies, a decadent vegan treat that pairs rich cocoa with coconut flakes. Perfect for satisfying your chocolate cravings all through the holiday season!
In the collections
The ingredients
- 2 tbsp water
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- ¾ cup sugar
- ½ cup margarine
- 1 cup all-purpose flour, or gluten-free flour
- 1 cup rolled oats
- 1/3 cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Toppings
- ¾ cup dark chocolate chips (>70%)
- ½ tsp coconut oil
- ¼ cup unsweetened coconut flakes
The method
- Preheat the oven to 350°F (180°C).
- In a small bowl, mix the flaxseed with the water and vanilla. Let sit for a few minutes to thicken. Set aside.
- In a large bowl, add the margarine and sugar and whisk for 1-2 minutes until creamy.
- Add the flax egg and whisk again until combined.
- Add the rest of the ingredients, except the toppings, and mix with a spoon until the dough is well combined.
- Add 1/2 cup of the chocolate chips and mix with a spoon.
- Using an ice cream scoop, form balls of dough and place them on a baking sheet, leaving 2-3 cm between each ball. Flatten each ball slightly.
- Bake in the centre of the oven for about 15 minutes, then let cool for at least 10 minutes.
- In a small bowl, add the remaining chocolate chips and coconut oil, then microwave for 30 to 45 seconds to melt.
- Once the cookies have cooled, add 1 tsp of the melted chocolate to one side of each cookie and sprinkle with coconut flakes.
Nutrition facts
Per serving, for reference only.
- 275Calories
- 15 gFat
- 31 gCarbs
- 4 gFibre
- 4 gProtein
