Dairy-Free Chocolate-Oat Cookies

These cookies are made with almond milk for a dairy-free alternative to chocolate chip cookies, which can be made vegan easily with the substitution of eggs. Light, fluffy, and not overly sweet.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 197 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• ¾ cup honey
• ½ cup whole wheat flour
• 1 tablespoon honey
• 1 ½ cups unbleached all-purpose flour
• 1 teaspoon sea salt
• 1 cup coconut oil
• 1 cup unsweetened almond milk
• ½ cup whole cane sugar (such as Sucanat®)
• 1 cup dairy-free dark chocolate chips (such as Callebaut®)

Recipe Instructions

Step 1

Bake in the preheated oven until golden, 12 to 15 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Step 3

Combine oats and almond milk in a bowl and let soak for 10 minutes.

Step 4

Meanwhile, sift together all-purpose flour, whole wheat flour, baking soda, and sea salt in a bowl.

Step 5

Cream together coconut oil, honey, and sugar in a large bowl using an electric mixer. Add eggs and vanilla extract; stir. Stir in oat and flour mixtures. Fold in dark chocolate chips.

Step 6

Place cookies by spoonfuls onto the prepared cookie sheets.