Chocolate Chocolate Chip Oatmeal Cookies
Almost everyone is in the mood for all things chocolate around Valentine’s Day, so I decided to make some chocolate chocolate chip oatmeal cookies! Oatmeal cookies are my favorites, and the chocolate version is even better than the original. Not only are they sweet and delicious, they also include fiber from the oats, and antioxidants from the dark chocolate and cacao powder so you are getting some good things along with your sweets. Not only that, but these happen to be vegan too! No dairy or eggs are included in these, but you would never know because they taste just as delicious. Also, they are sweetened with coconut sugar which is lower glycemic than regular sugar but still has the caramel like flavor of brown sugar. So, if you are looking for a healthier sweet for Valentine’s Day, bake up a batch of these! They are great for giving as gifts too, because chocolate and cookies are always welcome!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, and beat until well combined .
- Mix in the flour, cocoa powder, soda, and sea salt until well blended. Mix in the oats until well combined, then add chocolate chips and mix until evenly distributed throughout the dough.
- Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
- Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
Rate this Recipe
- Heart Healthy
- Child Friendly