Mia in Germany's Note:
These cookies are not overly sweet, so feel free to use more sweetener to taste. I used erythritol, but you can of course use normal sugar or xylitol. In place of the soy milk, you can use any dairy free milk. You can also use olive oil instead of the apple sauce. Instead of the coconut oil you can also use any other vegetable oil.
My Private Note
Units: US | Metric
- 1 cup oats
- 1/2 cup buckwheat flour
- 1/3 cup cornstarch
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup unsweetened applesauce
- 1/3 cup soymilk
- 1/2 cup erythritol
- 1 teaspoon chia seeds, ground
- 1 tablespoon coconut oil, melted
- 1 tablespoon water
- 3/8 cup dark chocolate, chopped
- 1Preheat oven to 350 degrees F or 180 degrees Celsius.
- 2Grind chia seeds in spice grinder, combine with milk, apple sauce, erythritol or sugar and vanilla.
- 3Combine oats, buckwheat flour, cornstarch, baking powder and soda, add chopped chocolate.
- 4Rub melted coconut oil into dry ingredients, then stir in wet ingredients and combine well. Add 1 tablespoon water if mixture seems too dry.
- 5It should be sticky but not too wet.
- 6Place heaped teaspoons full on cookie sheet, flatten slightly and bake for 10-12 minutes.
- 7Let sit on the cookie sheet for some minutes to completely set after removing the sheet from the oven.
- 8Let cool completely on wire rack.
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Nutritional Facts for Gluten Free Vegan Double Chocolate Oatmeal Cookies
Serving Size: 1 (11 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 31.0
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 10.0 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.8 g
- Sugars 0.2 g
- Protein 1.0 g
The following items or measurements are not included: