Crumbly Chocolate Chip Oatmeal Cookies

In Bake, Dessert, Oven, The Unlikely Cook on September 28, 2015 at 7:41 am

 An affordable way to stave off hunger is to stock your pantry with homemade treats using what you have at home. It has been a challenging month, and I thought of making choco chip walnut cookies to cheer my husband up.

Pop the following in a food processor or stand-alone mixer:

  • 1½ cup of oat flour
  • ½ cup of potato starch
  • ¼ cup of almond flour
  • ¼ cup of cassava starch 
  • ½ cup of raw coco sugar
  • 1½ teaspoons of Calumet™ baking powder
  • ⅛ teaspoon of salt
  • 2 tablespoons of sunflower or safflower oil
  • 2 tablespoons of coconut oil
  • 1 tablespoon of Made by Max™ plain almond butter
  • 1 tablespoon of Earth Balance™ dairy-free, gluten-free, soy-free butter
  • 2 tablespoons of almond milk
  • 1 teaspoon of vanilla extract
  • 1 whole egg

    Fold some chocolate chips and nuts (I used the leftover crushed walnuts from another recipe) into the dough. Scoop and place the dough on a greased and lined baking tin. Leave ample space in between each scoop so that the cookies spread evenly. Bake in a preheated oven at 180ºC for 20 to 25 minutes (or in a microwave oven for 1 minute at 1000 watts). Cool on a rack before placing the cookies in dry and sterilized jars. Easy peasy.



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