Very often, when I am home on a rainy week-end, I find myself making cookies. I don’t know why, it just happens… Maybe it’s because of their pleasant smell when they are baking in the oven, or their soft&crispy texture that goes perfectly with a tea or coffee while starring outside at the rain.
Anyway, you don’t need to wait for the rain to make these purely vegan, gluten-free and delicious cookies. I made them with extra coconut because I miss my recent days in Thailand and Sri Lanka but you can reduce the coconut if you prefer!
Here we go!
Almond-Oat-Chocolate Chip Cookies
Ingredients:
- 1 Tbsp flax meal (ground flax seed) + 3 Tbsp water
- 1 cup almond meal (almond flour)
- 1 cup rolled oat
- 1/4 cup shredded coconut (you can reduce this or not put it at all as per your preference)
- 1 tsp baking powder
- 1/3 cup coconut oil (melted)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Instructions:
- Preheat oven at 350 F ( 180 C)
- In a small bowl, mix the flax meal and water. Let it sit while you prepare the rest
- In a large bowl, mix the almond meal, oats, shredded coconut and baling powder
- In a small bowl, combine the coconut oil, honey and vanilla extract. Add them to the flour mixture along with the flax seeds. Combine well with a whisk or using your hands. The texture will be granular.
- Mix in the chocolate chips
- For each cookie, scoop out 1 Tbsp of the dough and arrange it on the baking sheet by forming a thick disk. As I had only one traym I needed to do it in two batches
- Bake for 15 minutes.
- The cookies are ready when their edges are slightly brown. When you take them out, they will be a bit soft and crumbly. That is why it’s important to let them on the tray out of the oven for a couple of minutes and then to let them cool on a rack for at least 5 minutes before eating.
- If stored in a good container, they will remain good for at least 5 days
Now rainy days are not sad anymore!
The Curious Mango 
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