Chocolate Oat And Almond Cookies
Cook time
Total time
Recipe type: Snacks & Sweet Treats
  • Makes 6-8 Large Cookies
  • 1 tbsp Ground Flaxseed
  • ¼ cup/57g/2oz Vegan Butter
  • ¼ cup/57g/2oz Almond Butter
  • ¾ cup/165g/6oz Coconut Sugar
  • 1 tsp Vanilla Extract
  • ½ tsp Bicarbonate Of Soda
  • ½ tsp Baking Powder
  • ½ tsp Himalayan Pink or Sea Salt
  • 1 cup/128g/4.5oz Oat Flour (You can buy this from the shop or make it yourself by milling some gluten free or regular oats in your blender, we use the Nutribullet)
  • 1 cup/128g/4.5oz Almond Flour (You can buy this from the shop or make it yourself by milling some whole almonds in your blender for a few seconds. To do this we use the Nutribullet.)
  • 1 bar of Green & Blacks 85% Dark Chocolate, Chopped Into Chunks
  1. Preheat your oven to 180C and grease a couple of baking trays. In a small ramekin or bowl, make your flaxseed egg by mixing together the 1 tbsp of ground flaxseed with 3 tbsps of water and leave it for a few minutes to thicken.
  2. In a large bowl, beat together the vegan butter and almond butter with an electric hand mixer. Add in the coconut sugar and then mix again. Now add in the flax egg, vanilla extract, bicarb, baking powder, salt, both flours, and mix until well combined. Don't worry if there's a couple of loose bits of almonds from the almond flour, as it makes it all the more tasty and interesting!
  3. Fold the chocolate chunks into the mixture and then shape the dough into 6-8 hand sized balls. Place on your baking tray/s and then flatten down with the palm of your hands. Place in the oven and then leave to cook to 10-12 minutes. Once out of the oven leave to cool for 5-10 minutes before transferring to a tin. Enjoy!
Recipe by In The Kitchen With Em & Lou at