Chocolate Filled Vegan Oatmeal Cookies
Delicious vegan oatmeal cookies sandwiched with decadent chocolate.
Servings: 16 cookies
Equipment
- Mixing bowls
- hand mixer or stand alone mixer
Ingredients
for the cookies
- 2 tbsp ground flax meal
- 6 tbsp water
- 1 cup vegan butter room temperature
- ⅔ cup organic brown sugar packed
- ½ cup organic cane sugar
- 2 tsp vanilla extract
- 1 ½ cup all purpose flour
- 2 cups rolled oats
- ⅓ cup walnuts chopped
- 1 tsp baking soda
for the filling
- ⅔ cup vegan chocolate chips dark
- ¼ tbsp cashew butter or butter of choice
Instructions
- Preheat the oven to 350 F° and prepare two baking sheets with parchment paper. Place the flax meal and the water into a small bowl, stir and let gel for five minutes.
- Meanwhile, use a handheld mixer to beat the butter, brown sugar and cane sugar until light and fluffy, about 1-2 minutes. Add in the flax mixture and beat until incorporated. Add the vanilla and mix until incorporated.
- In another bowl, stir together the flour, oats, walnuts and baking soda until combined. Add the dry ingredients to the wet and mix using until a dough forms.
- Separate the dough into 1-inch balls. The recipe should make roughly 32 cookies. Place the cookie dough balls on the baking sheet about 2 inches apart. Bake the cookies for 10-12 minutes and golden brown. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- While the cookies bake, melt the chocolate chips and cashew butter together in a microwave safe bowl in 20 second increments, stirring between each until melted and smooth. *Be careful not to microwave for too long between stirring or you could burn the chocolate. Ultimately, you could use a double boiler if needed.
- Once the cookies have cooled, add a dollop of chocolate into the center of half of the cookies and then sandwich with the remaining cookies. Enjoy immediately or chill the cookies for 20 minutes for chocolate to harden.
Notes
These cookies are best if stored in an airtight container at room temperature for up to 4 days or in the freezer in a freezer safe bag for up to three months.