Double Chocolate Chip Vegan Oat Cookies

I love chocolate but recently I’ve been trying to cut back on how much sugar I’m consuming. Not that there’s anything wrong with sugar but too much added sugar can cause problems like cavities and weight gain. I wanted to create a cookie that not only satisfies my sweet tooth but also had added protein and fiber to keep me full. These double chocolate cookies are perfect way to satisfy your sweet tooth and get in some added vegan protein all while cutting back on added sugar.

Ingredients

Great Northern beans – this is the secret ingredient in these cookies. Trust me, you can’t even taste the beans and it’s a great way to add in vegan protein and fiber.

Tahini – a great source of vitamin omega-6 fatty acids and gives the cookies a nutty flavor without being as overpowering as peanut butter.

Monk fruit sweetener – I like to use this to keep the sugar content low but you can easily swap this with granulated sugar or coconut sugar.

Vegan chocolate chips – I love using Enjoy Life mini chocolate chips but any vegan chocolate chips will do.

Instructions

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Blend beans, tahini and almond milk in food processor until smooth. Add the rest of the ingredients except chocolate chips and blend until smooth.

Fold in chocolate chips.

Use an ice cream scoop to scoop mixture unto parchment lined baking pan into 12 cookies.

Bake for 25-30 minutes or until toothpick comes out clean.

Cool on pan for 5-10 minutes before transferring to wire rack to completely cool.

Store in airtight container in fridge for up to 5 days or in freezer for 2-3 months.

Storage

Because these cookies contain beans, you’ll need to store them in the fridge after they’ve cooled.

Double Chocolate Vegan Oat Cookies

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Vegan
Servings: 12 cookies
Author: Laura Elizabeth

Ingredients

  • 1 can Great Northern beans (15.5oz)
  • 1/4 cup tahini
  • 1/4 cup almond milk, unsweetened
  • 1/2 cup rolled oats
  • 1/4 cup cacao powder
  • 1/4 cup dry sweetener, I used Lakanto monkfruit
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips

Instructions

  • Preheat oven to 325 degrees.
  • Blend beans, tahini and almond milk in food processor until smooth. Add the rest of the ingredients except chocolate chips and blend until smooth.
  • Fold in chocolate chips.
  • Use an ice cream scoop to scoop mixture unto parchment lined baking pan into 12 cookies.
  • Bake for 25-30 minutes or until toothpick comes out clean.
  • Cool on pan for 5-10 minutes before transferring to wire rack to completely cool.
  • Store in airtight container in fridge for up to 5 days or in freezer for 2-3 months.
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