This vegan gluten-free chocolate chip cookie recipe is more like a healthier version of your favorite oatmeal chocolate chip cookie. They are naturally sweetened and made with rolled oats and almond butter.
¼ cup gluten-free rolled oats
⅛ teaspoon sea salt
1 teaspoon baking powder
⅓ cup pitted dates, chopped
2 tablespoons water
1 teaspoon pure vanilla extract
½ cup almond butter
⅓ cup chocolate chips or carob chips
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
Place all ingredients except the chocolate chips in a medium-sized mixing bowl. Use a fork to stir and mash the dates together with the other ingredients. Once a dough forms, stir in the chocolate chips. For a crispier cookie, chill the dough for 10 minutes in the refrigerator.
Place a tablespoon-size ball of cookie dough on the prepared baking sheet. Slightly flatten the edges to make a nice cookie shape. Repeat with remaining dough to form 12 cookies. Bake for 12 to 14 minutes, until the bottoms are lightly browned. Cool before serving.
Double the recipe if you want more cookies!