What better way to end your night, than with batch baking some delicious chocolate chip oat cookies? The texture of these oat cookies are what stands out as they’re crunchy on the outside, soft on the inside and ooze with melted chocolate at each bite.
Chocolate Chip Oat Cookies [Vegan]
- 1 1/2 cup rolled oats
- 1/2 cup jumbo oats
- 2 teaspoons Cinnamon
- 2 ripe bananas
- 1 flax egg
- 4 medjool dates
- 1/3 cup agave syrup
- 2 tablespoons peanut butter
- 1 block dark chocolate
- Heat the oven at 355°F and line a baking tray with parchment paper.
- Mix all the dry ingredients together in a large bowl. You can blend the rolled oats first to form oat flour and then pour it in a bowl and fold the jumbo oats and cinnamon in. If you choose to only use rolled oats, then consider only blending half of them, or not at all as the recipe will work just as well.
- Prepare your flax egg by combining 1 tablespoon flax seeds and 3 tablespoons of water. Let it sit for 10 minutes until the mixture combines well.
- Add most of the wet ingredients into a blender, apart from the peanut butter: ripe bananas, the flax egg, medjool dates, agave syrup.
- Pour the wet ingredients in a bowl with the dry ingredients and mix them together until combined.
- Finally, add the peanut butter and the block of dark chocolate- cut in cubes into the mixture.
- Form round balls out of the batter and drop them onto your lined baking tray, pop in the oven and cook for approximately 15 minutes. Once your oat cookies are cooked, remove them from the oven and let them cool down on the baking tray, or transfer them to a cooling rack. The cookies were so irresistible, they hardly lasted past the hour, but they should keep for 3-4 days after baking.