Cookies

Salted Popcorn Chocolate Chunk Cookies

August 1, 2020 by livesimplyhealthy 2 Comments

Salted Popcorn Chocolate Chunk Cookies!

These cookies are the most soft and chewy cookies ever. I don’t know why but the addition of popcorn reminds me of a campfire. These are the perfect cookies to enjoy on a summer weekend or movie night! The salted popcorn makes a great combo with the chocolate chunks, and makes for a super fun cookie!

I of course made these cookies with healthier, whole food ingredients. The base is made with almond flour which results in a grain-free cookie. These cookies combine sources of healthy fats and protein to ensure a slower absorption of sugar and will leave you feeling satisfied. I sweetened these cookies with maple syrup for a refined sugar-free alternative. These cookies are vegan, grain-free, gluten-free, and refined sugar free.

They are soft and slightly chewy, and have the best texture when they come out of the oven with slightly golden edges. Feel free to store these cookies in the fridge or freezer if you would like to keep them for longer.

For more cookie recipes, try my Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, or Chewy Chocolate Oat Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Salted Popcorn Chocolate Chunk Cookies

Laura Brining

Soft and chewy chocolate chunk cookies with salted popcorn

5 from 1 vote

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Prep Time 10

Cook Time 13

Total Time 23

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup dark chocolate chunks or chips
3 tablespoons popcorn kernels popped
1/3 teaspoon sea salt

Instructions

Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Add the almond flour and baking soda to a large bowl. Stir until combined.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.
Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.
Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.

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Vegan Chocolate Chip Cookies

June 9, 2020 by livesimplyhealthy 12 Comments

Vegan Chocolate Chip Cookies!

These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.

I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.

I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.

For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chocolate Chip Cookies

Laura Brining

Soft and chewy classic chocolate chip cookies

5 from 5 votes

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Prep Time 10

Cook Time 13

Total Time 23

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup dark chocolate chips or chocolate chunks

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

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Double Chocolate Chunk Cookies

March 18, 2020 by livesimplyhealthy 4 Comments

Double Chocolate Chunk Cookies!

These cookies are so decadent and chewy. A chocolate oatmeal cookie base is made extra chocolatey with the addition of gooey chocolate chunks throughout. They’re the perfect texture for dipping in almond milk!

My Double Chocolate Chunk Cookies are made healthier by using all wholesome ingredients. They’re vegan, gluten-free, and refined sugar-free. The base is made with a mix of oats and oat flour. I’ve added fresh dates, flax, and almond butter to create a nutrient dense cookie that is delicious and satisfying!

Tag me on Instagram @livesimplyhealthy and follow along for more recipes ideas and nutrition tips!

For more cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Chewy Chocolate Oat Cookies, or Chocolate Orange Cookies!

Double Chocolate Chunk Cookies

Laura Brining

Chewy double chocolate chunk cookies!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Servings 16

Ingredients

1 flax egg 1 tablespoon flax meal with 3 tablespoons water
3/4 cup oat flour oats blended into a fine flour
1 cup oats
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dates
2/3 cup water
2 tablespoons apple cider vinegar
2 tablespoons coconut oil melted
2 tablespoons almond milk or any nut milk
1/4 cup almond butter
1/2 cup dark chocolate chunks or chips

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
To prepare the flax egg, mix the flax meal with water and set aside for about 5-10 minutes to thicken.
Meanwhile, add the oat flour, oats, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir to combine.
Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, prepared flax egg, apple cider vinegar, coconut oil, almond milk, and almond butter to the bowl. Stir until fully combined.
Add the chocolate chunks and stir again.
Roll the dough mixture into 16 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

Cranberry Orange Pecan Cookies

January 26, 2020 by livesimplyhealthy 2 Comments

Cranberry Orange Pecan Cookies!

These Cranberry Orange Pecan Cookies are the perfect winter cookie combo. The bursting flavour from the cranberries pairs perfectly with the subtle sweet orange flavouring. These cookies are super soft and chewy.

They are vegan, gluten-free, and refined sugar free. The base of these cookies is made with a combination of oats and oat flour. I have sweetened them with dates and orange juice. They are made with all whole food ingredients, which leave you feeling full and satisfied.

These Cranberry Orange Pecan Cookies make a perfect healthy snack or dessert. I love to make these around Christmas time and throughout the winter months. If you try them out, be sure to tag me on instagram @livesimplyhealthy so I can see how they turned out!

For more winter recipes, try my Lemon Cranberry Muffins, Chocolate Orange Cookies, or Healthier Chocolate Turtles!

Cranberry Orange Pecan Cookies

Laura Brining

Soft and flavourful cranberry orange pecan cookies!

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Servings 14

Ingredients

1 flax egg 1 tablespoon of ground flax seeds and 3 tablespoons of water
1 cup oat flour 1 cup oats blended into a fine flour
1 1/4 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup pitted dates
1/3 cup water
1/3 cup fresh orange juice
2 tablespoons apple cider vinegar
1/4 cup melted coconut oil
2 tablespoons almond butter
1/2 cup chopped pecans
2 teaspoons orange zest
1/2 cup fresh or frozen cranberries

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.
Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.
In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.
Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.
Store the cookies in the fridge for a few days, or the freezer for a few weeks.

Pumpkin Oatmeal Cookies

October 26, 2019 by livesimplyhealthy 4 Comments

Pumpkin Oatmeal Cookies!

These cookies are the perfect fall snack! They’re made with fresh pumpkin and cinnamon creating the ultimate flavour combination. These cookies are soft and chewy, plus they’re super moist thanks to the addition of the pumpkin puree.

I created these cookies with whole food ingredients. They are vegan, gluten-free, and refined sugar-free. The base of these cookies consists of oats and oat flour. I sweetened them with dates, which are a great natural sweetener with tons of fibre. I made these cookies with fresh pumpkin, but you could also use canned purre. Be sure to get one without added sugar, my favourite is this brand.

Be sure to check out some of my other fall recipes! Try my Mini Pumpkin Pies, Cinnamon Apple Oat Muffins, or Twix Bars!

Pumpkin Oatmeal Cookies

Laura Brining

Soft and chewy pumpkin oatmeal cookies

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 16

Total Time 26

Servings 16

Ingredients

1 flax egg 1 tablespoon flax meal with 3 tablespoons water
3/4 cup oat flour
1 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
3/4 cup dates pitted
2/3 cup water
2 tablespoon apple cider vinegar
1 cup pumpkin puree fresh or canned

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.
Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.
Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.
For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.
Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.
Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.
Store in the fridge or freezer.

Vegan Chocolate Orange Cookies

June 2, 2019 by livesimplyhealthy 6 Comments

Vegan Chocolate Orange Cookies!

These Vegan Chocolate Orange Cookies are so soft. Fresh orange juice and orange zest gives these chocolate cookies a bright burst of flavour. Chocolate and orange is a classic flavour combo and pairs perfectly in these fudgy cookies.

Not only are these vegan, gluten-free, and refined sugar-free, but these cookies are secretly made with black beans. I’ve given these cookies to many of my friends and they can never tell they’ve been made primarily with black beans! The black beans give these cookies a soft texture, as well as some protein. The coconut oil and almond butter add some healthy fats and macronutrient balances this snack with a combination of plant-based protein, healthy fats, and complete carbohydrates.

These are definitely best eaten slightly thawed from the freezer. This keeps the soft texture of the cookies but also gives them a thick and fudgy feeling.

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chunk Oatmeal Cookies, or Peanut Butter Oatmeal Cookies!

Vegan Chocolate Orange Cookies

Laura Brining

Soft and fudgy chocolate orange cookies

5 from 2 votes

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 16

Ingredients

One 15 oz can of black beans rinsed and drained
1/3 cup coconut oil
1/3 cup almond butter
3/4 cup dates pitted
1/4 cup orange juice
1/4 cup water
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons coconut flour
1 1/2 tablespoons orange zest + more for topping

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
Add the black beans, coconut oil, almond butter, pitted dates, orange juice, and water to a blender and blend on high until the black beans are completely broken down and the batter is smooth. Add the cocoa powder, baking soda, baking powder, and coconut flour and blend again until fully combined. Add orange zest and stir to combine.
Drop spoonfuls of the batter onto your prepared baking sheet to form 16 cookies. The batter will be very soft, similar to a brownie batter. You can smooth the tops of the cookie with a spoon.
Bake in the preheated oven for 12-14 minutes, until slightly firm.
Sprinkle with additional orange zest while the cookies are still hot.
Store cookies in the freezer and let thaw slightly for 1-2 hours before enjoying.

Chocolate Chunk Oatmeal Cookies

April 20, 2019 by livesimplyhealthy 4 Comments

Chocolate Chunk Oatmeal Cookies!

These Chocolate Chunk Oatmeal Cookies are my new favourite cookie. They are so soft and moist and are the perfect chocolate chip cookie remake. These cookies are made into a healthier version and include many nutrient-dense ingredients. I added flax seed, almond butter, and coconut oil for healthy fats and some extra protein. These are sweetened only with dates, which are also nutritious and include added fibre. These cookies are not only vegan but also gluten-free and refined sugar-free.

They’re super easy to make and store perfectly in the freezer. I like to make a double batch so I have lots of cookies on hand for the next few weeks ahead!

FYI – these cookies are also great with chopped almonds added in!

Happy baking!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chip Cookies, or my Peanut Butter Oatmeal Cookies!

Be sure to follow me on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips and tag me if you try this recipe!

Chocolate Chunk Oatmeal Cookies

Laura Brining

Soft and chewy Chocolate Chunk Oatmeal Cookies!

5 from 2 votes

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Prep Time 10

Cook Time 11

Total Time 21

Servings 14

Ingredients

1 flax egg 1 tablespoon ground flax and 3 tablespoons water
3/4 cup oat flour
1 1/2 oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dates pitted
2/3 cup water
2 tablespoons apple cider vinegar
1/4 cup coconut oil melted
2 tablespoons almond butter
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.
Prepare the flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of water together in a small bowl. Set aside to thicken for about 10 minutes while you prepare the rest of the dough.
Add the oat flour, oats, baking powder, baking soda, and salt in a large bowl. Stir to combine.
Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, apple cider vinegar, coconut oil, almond butter, and prepared flax egg to the large bowl. Stir until fully combined.
Add the chocolate chunks and stir again.
Roll the dough mixture into 14 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

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Vegan Peanut Butter Oatmeal Cookies

March 22, 2019 by livesimplyhealthy 2 Comments

Vegan Peanut Butter Oatmeal Cookies!

These Vegan Peanut Butter Oatmeal Cookies are so soft and moist. They remind me of the classic peanut butter cookies I would make as a kid, but so much more nutritious. These cookies are vegan, gluten-free, and refined sugar-free. They are made with lots of nutritious and wholesome ingredients, including ground flax, oats, and peanut butter. I sweetened these cookies with dates, which are a natural sweetener and include additional vitamins and minerals. The base of these cookies is made with a combination of oats and oat flour. If you don’t have oat flour on hand, just blend the same amount of oats in a blender until you have a fine flour.

I find these cookies taste even better and more flavourful the next day. I store some in the fridge and keep some extras in the freezer for when I need a quick snack. Whenever I’m on the go, I just grab some cookies from the freezer and they thaw out to the perfect temperature within a couple of hours. They make a great morning snack balanced with complete carbohydrates, healthy fats from the peanut butter and coconut oil, and some protein.

Be sure to follow me on Instagram @livesimplyhealthy and tag me in your creations so I can see!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Oatmeal Date Cookies, or Double Chocolate Chunk Peppermint Fudge Cookies!

Vegan Peanut Butter Oatmeal Cookies

Laura Brining

Soft and moist vegan peanut butter oatmeal cookies!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Servings 18

Ingredients

1 flax egg 1 tablespoon ground flax and 3 tablespoons water
3/4 cup oat flour 3/4 cup oats ground into a fine flour
1 1/2 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dates
2/3 cup water
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons coconut oil melted
1/2 cup + 2 tablespoons natural peanut butter melted

Instructions

Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water and set aside to thicken for a few minutes.
Meanwhile, prepare your dry ingredients by adding the oat flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Stir to combine.
Add the dates and water to a blender and blend until you have a completely smooth paste.
Add the flax egg, date paste, apple cider vinegar, melted coconut oil, and melted peanut butter to the dry ingredients. Stir until combined.
Place the dough in the fridge to chill for 10-15 minutes while you preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper or a silicone baking mat.
Remove the dough from the fridge and roll into 18 balls. Place the balls on the prepared baking sheets and press down with a fork to flatten the cookies and form a criss-cross.
Bake in the preheated oven for 10-12 minutes, until firm and slightly golden around the edges.
Let cool completely before serving. Store in the fridge for up to a week or in the freezer for up to a month. Remove from the freezer to thaw before serving.

Vegan Oatmeal Date Cookies

February 24, 2019 by livesimplyhealthy 6 Comments

Vegan Oatmeal Date Cookies!

These Vegan Oatmeal Date Cookies are super soft and delicious. I added chopped dates and shredded coconut to this simple oatmeal base to add a delicious and sticky sweet flavour. These cookies are so soft and moist. They’re also healthier, plus vegan, gluten-free, and refined sugar-free. The base of these cookies is made with a combination of oats and oat flour. I used a homemade date paste for a natural sweetener. The coconut oil adds a rich, buttery feel while adding some healthy fats.

I love having these cookies for a late morning snack. They are not overly sweet and have a good combination of complex carbohydrates and some healthy fats which provide energy. These are nut free and would be perfect in school lunches as well!

For more healthy snack recipes, try my Chewy Chocolate Oat Cookies or Sweet and Salty Peanut Bars!

Vegan Oatmeal Date Cookies

Laura Brining

Super soft oatmeal date cookies!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 16 -18

Ingredients

1 flax egg 1 tablespoon ground flax and 3 tablespoons water
3/4 cup oat flour
1 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup Medjool dates pitted
1/3 cup water
1/3 cup coconut oil melted
2 tablespoons apple cider vinegar
1/2 cup water
1/4 cup shredded unsweetened coconut
1/4 cup chopped Medjool dates

Instructions

To prepare the flax egg, mix the ground flax and water in a small bowl and let thicken for about 10 minutes. Meanwhile, prepare the oat flour by blending 3/4 cup of oats until you have a fine flour. Add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Mix to combine.
Add the 2/3 cup of dates and 1/3 cup of water to a blender. Blend until you have a smooth paste. Add the paste to the bowl of dry ingredients, along with the flax egg, melted coconut oil, apple cider vinegar, and additional water. Stir to combine. Add the chopped dates and shredded coconut. Stir until combined.
Place the dough to set in the fridge for about 10-15 minutes, while you preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper. Drop tablespoon sized balls of dough onto the sheet and press down to form a cookie shape. You should have about 16-18 cookies depending on size.
Bake the cookies in the preheated oven for about 10-12 minutes, until slightly golden on the edges and set. Let cool completely. Store in the fridge for up to a week.

Chewy Chocolate Oat Cookies

January 26, 2019 by livesimplyhealthy 2 Comments

Chewy Chocolate Oat Cookies!

These Chewy Chocolate Oat Cookies are a super quick and simple treat. These cookies are so soft and incredibly chewy. I think they’re one of the simplest cookies I have ever made. They come together in a few minutes and only a couple of steps – just blend everything together and then stir in the oats.

They’re vegan, gluten-free, and refined sugar-free. These cookies are also super healthy. They’re loaded with healthy fats from the almond butter and coconut oil, and the oats add complete carbohydrates. These are lightly sweetened with dates, which also provide fibre and nutrients.

I like to store these cookies in the freezer and take out a couple at a time. I bring them to school for snack and let them thaw out before eating them.

For more chocolatey recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Chewy Chocolate Oat Cookies

Laura Brining

Super simple Chewy Chocolate Oat Cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 7

Total Time 12

Servings 16

Ingredients

1/2 cup dates pitted
1/2 cup almond butter
2 tablespoons coconut oil melted
3/4 cup nut milk
2 tablespoons cocoa powder
2 1/4 cup oats

Instructions

Preheat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper.
Add the dates, almond butter, coconut oil, nut milk, and cocoa powder to a blender. Blend until fully smooth.
Add the oats and stir until fully coated.
Scoop large spoonfuls of the mixture onto the prepared trays. I like to form the mixture into circles. The mixture should be sticky.
Bake in preheated oven for 6-7 minutes.
Let cool and store in the fridge or freezer.

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Cookies

Salted Popcorn Chocolate Chunk Cookies

Ingredients

Instructions

Vegan Chocolate Chip Cookies

Ingredients

Instructions

Double Chocolate Chunk Cookies

Ingredients

Instructions

Cranberry Orange Pecan Cookies

Ingredients

Instructions

Pumpkin Oatmeal Cookies

Ingredients

Instructions

Vegan Chocolate Orange Cookies

Ingredients

Instructions

Chocolate Chunk Oatmeal Cookies

Ingredients

Instructions

Vegan Peanut Butter Oatmeal Cookies

Ingredients

Instructions

Vegan Oatmeal Date Cookies!

Vegan Oatmeal Date Cookies

Ingredients

Instructions

Chewy Chocolate Oat Cookies

Ingredients

Instructions

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