Vegan Oats Double Chocolate Cookies

Good morning everyone. I am back with another vegan cookie. I am sure most of you would have gone through the link of my earlier vegan cookie with oats and cold pressed virgin coconut oil. This version has some cocoa powder too along with lot of chocolate chunks.

I had a big pack of steel cut oats lying in my kitchen pantry. It took forever to cook and hence didn’t appeal to me much 🙂 More so because I make oats porridge only during emergencies (not a favourite with folks at home) and during those times instant oats comes handy as it cooks faster 🙂 But to my surprise, I found that these steel cut oats powders very well and infact very fast too. So, that was it, here I am with these yummy healthy cookies with steel cut oats, some rolled oats (for that awesome look and texture) and some organic whole wheat flour.

I feel that the coconut flavour (from the virgin coconut oil) gets a bit prominent after 2-3 days. I don’t know how others feel about this coconut flavour, but my Neha refused to eat it. (I think it’s partly psychological too 🙂 ) She knows I have used cold pressed coconut oil and she hates coconut flavour though she is a Malayali 🙂

Anyways, for all those guys looking for butter free cookies, here is something to try. It tastes good, you can trust me on this. The cocoa powder and the chocolate chunks really masks the coconut flavour if any. Please do try and share your feedback. As always, it’s a 240 ml cup. You may use coconut sugar or jaggery powder too. Have one cookie with a cup of tea or coffee and you are going to feel full. Perfect for an evening or mid morning snacking.

Ingredients:

• Rolled oats 1/2 cup (50 gms)
• Wheat flour 1/2 cup (65 gms)
• Steel cut oats 1 cup (175 gms)
• Cocoa powder 2 tbsp
• Salt a pinch
• Baking soda a pinch
• Cane sugar 1/2 cup (75 gms)
• Virgin coconut oil 1/2 cup (120 ml)
• Chocolate chips/chunks 50 gms
• Chocolate/vanilla extract 1/2 tsp
• Soy/Almond milk 1-2 tbsp

Method:

• Preheat the oven at 160-170 degree Celsius for ten minutes.
• Line a baking tray with parchment paper.
• Mix the coconut oil and sugar really well. Add the extract and stir.

• Powder the steel cut oats till it’s coarse. No need to make a fine powder.
• Add a pinch of salt, baking soda and cocoa powder into the flour and rolled oats mixture.

• Transfer the dry ingredients into the sugar and oil mixture and combine well.
• Throw in the chocochips or the chocolate chunks into this mixture. Add a spoon of milk if the mixture appears too dry and crumbly.

• Make small uniform size balls and press gently. Arrange these on the baking tray leaving small gap between two adjacent cookies.
• Place the tray in the oven and bake for around 20-22 minutes.
• Remove the tray from the oven and let the cookies rest in the tray for 4-5 minutes.
• Transfer the cookies on a cooling rack and cool completely.
• Store in good airtight containers and enjoy.