(Vegan) Chocolate Chip Agave Oat Cookies

By Christy Luong
April 4, 2017
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Author Notes: It's easy to brush past a vegan, sugar-free, and potentially gluten-free cookie. My first reaction: Is that even a cookie anymore? I'll take the blondies, thank you very much. My second reaction: how good can they be, really? I had to satisfy this insatiable drive to experiment on all things foreign and obscure.

Once I saw these vegan cookies from Claire Ptak's The Violet Bakery Cookbook, a stroke of inspiration hit. After honing her skills in Chez Panisse, Claire Ptak opened up a modest bakery in East London that fully delivers on flavor and comfort. I've been dreaming of visiting the bakery ever since, sitting outside the bakery, watching the world go by-as one does in Europe.
Christy Luong

Makes: 12 cookies

dry ingredients

  • 190 grams oat flour (or pulverized rolled oats)
  • 50 grams chickpea flour
  • 30 grams arrowroot flour (or sub cornstarch)
  • 3 tablespoons
    1 teaspoon potato flour

  • 1 teaspoon xanthum gum
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 150 grams dark chocolate pieces

wet ingredients

  • 30 grams ground flaxseeds
  • 100 grams agave nectar
  • 150 grams canola oil
  • 75 grams apple, peeled, cored, processed in food processor
  • 1.5 tablespoons vanilla extract
  1. Preheat oven to 355° F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk dry ingredients together.
  3. In a medium bowl, combine wet ingredients well. Then slowly pour mixture into the dry ingredients. With a spatula, stir until fully incorporated. Add in the chocolate chunks.
  4. Scoop a dough into large tablespoons of dough, squashing the dough into 1/2 inch disks. Leave 1 inch in between, these don't spread much in the oven.
  5. Bake for about 15 minutes until cookies are a light golden brown.
  6. Serve while warm with a warm cup of tea.

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