These apple oatmeal chocolate chunk cookies are soft, chewy, healthy and tasty. Low in granulated sugar and made with oats, apple sauce and fresh cashew purée, they’re great as a mid-day snack or to boost your energy before going to the gym.
Apple Oatmeal Chocolate Chunk Cookies [Vegan]
- 1/2 cup raw cashews
- 1/4 cup water
- 3 tablespoons light oil such as canola, vegetable or grape seed
- 1 cup apple sauce, unsweetened
- 1/2 cup organic sugar cane (granulated)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (can substitute with 1 tablespoon finely grated ginger root or orange peel.)
- 1 cup white teff flour (or another type of wholesome flour such as spelt, wholewheat pastry or white whole wheat flour)
- 2 cups small-size rolled oats (no sugar; no salt added)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup coarsely ground almonds
- 1/4 teaspoon sea salt
- 1 cup dark chocolate (60-70% cacao), chopped in small chunks
- Oven 350 °F.
- Line 2 cookie sheets with parchment paper.
- First, you need to soften the cashews. Here are three ways:
- Put the raw cashews in a bowl and cover them with water and allow to soften with a lid on overnight -or- for 2 hours in boiled water -or- for 3 minutes on high heat in microwave with a lid on. When done, with a fine mesh sieve, strain the water and rinse the cashews under tap water.
- Now you can make some cashew purée with the first three ingredients listed above:
- Put the softened cashews in the bowl of your NutriBullet blender and add 1/4 cup of water and 3 tablespoons oil. Whizz for 2 to 3 minutes until creamy and velvety. This makes a heaping 1/2 cup cashew purée. Use a small rubber spatula or spoon to take out the purée. It will come out easily given the smooth texture it has.
- In a medium-size bowl, add the cashew purée, apple sauce, sugar cane, vanilla, cinnamon (or ginger/ orange peel). Mix with a fork until well combined and the sugar dissolves. Set this aside.
- In a bigger bowl, sift the flour. Add the oats, baking soda, baking powder, ground almonds, salt and dark chocolate chunks. Mix the dry ingredients with a wooden spoon.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until thoroughly combined.
- Gather a tablespoon-size of dough and roll between the palms of your hands to form a ball (an ice cream scoop works well too). Place the dough balls on the sheet leaving 2 inches in between. With a fork dipped in cold water, press on the top of each ball to flatten it and form 1/4-inch thick rounds.
- Bake for 10 minutes in preheated oven on middle rack until the bottoms are light golden and the centre top of the cookies is still soft.
- Take out and let the cookies settle for two minutes on the hot sheet. Then, with spatula, transfer cookies on a cooling rack. Allow to cool completely. Store cookies in a covered container, preferably in the fridge. They also freeze well. Enjoy!