ZERO OIL VEGAN GLUTEN-FREE CHOCOLATE OATMEAL COOKIES FOR GLUTENSENSITIVE SOULS
By Anshu Arora, Food creator on TrellI
Food creator on Trell
Ingredients:
• 2 Cups of quick oats or rolled oats.
• 150g Dark Chocolate
• 1 Cup Oat milk/Coconut Milk
• 2 tbsp brown sugar
• â…› tsp Sea Salt
• 1tsp Vanilla Extract
• 1tbsp Cocoa Powder
• ¼ tsp Pumpkin Seeds
• 2-3 Hazelnuts (Optional)
• 30g Dried Berries
Directions:
1. Line baking sheets with parchment paper and set aside.
2. Slightly roast the quick oats.
3. In a saucepan pour oat milk, brown sugar and sea salt, cocoa powder and bring to a simmer, turn the heat offand pour over chopped chocolate, add vanilla extract, let it combine for 2 minutes, then stir until chocolate is melted.
4. Add slightly roasted oats in a bowl and immediately add the chocolate mix and stir well until they all get combined.
5. Using a cookie scoop or tablespoon to drop the mixture onto lined parchment paper.
6. Let them cool to room temperature, after that refrigerate for about 2-3 hours.
Notes:-
• Instead of using oat milk you can use coconut, almond or soy milk as per your preference.
• Add any nut of your choice in these cookies as I used hazelnuts.
• To make it more rich add peanut butter of your choice or protein powder.
• You can store these cookies in an airtight container for upto 6-7 days in a refrigerator.
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Esta historia es de la edición February 2022 de GlobalSpa.
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