Sweet Debbie's Oatmeal Fudge Chocolate Chip Cookies
by Keleigh May on September 24th, 2014

Oatmeal Fudge Chocolate Chip Cookies
  • 1 cup all purpose gluten-free flour
  • 1/2 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon guar gum
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut nectar
  • 2 teaspoon vanilla extract
  • 3/8 teaspoon stevia powder
  • 1/2 cup water
  • 1 1/4 cups gluten-free oats
  • 3/4 cup chocolate chips*
Directions:
  1. Preheat oven to 325. Line a 15 x 13 inch cookie sheet with parchment paper. 
  2. Whisk together the flour, cacao powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle. 
  3. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla and stevia and stir to combine. Pour into the flour mixture. 
  4. Add the water to the flour mixture and stir until the liquid is absorbed. Stir in the oats and chocolate chips. 
  5. Take about 1 1/2 tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the cookie sheet. Flatten each ball gently with the bottom of a measuring cup. 
  6. Bake the cookie for 12 to 13 minutes, or until the oats look a little dry and the kitchen smells like chocolate. Rotate the cookie sheet from front to back after 9 minutes of baking. 
  7. Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 cookie): 160 calories, 7 g total fat, 0.0 mg cholesterol, 30 g carbohydrates, 100 mg sodium, 3 g fiber, 2 g protein, 6 g sugars

*Debbie's Dark Chocolate Chips
  • 4 ounces 100 percent cacao unsweetened chocolate bar
  • 2 tablespoons coconut oil
  • 6 tablespoons coconut nectar
  • 1/4 cup powdered erythritol
  • 1/4 teaspoon stevia powder
  • 1/8 teaspoon fine sea salt
Directions:
  1. ‚ÄčLine a 15 x 13 inch cookie sheet with parchment paper.
  2. Chop the chocolate into chunks, place them in a medium size microwave safe bowl with the coconut oil and microwave 30 seconds at a time until the chocolate melts. 
  3. Add the coconut nectar, powdered erythritol, stevia and salt and stir to combine. Set this aside to cool slightly.
  4. Cut off a small tip of a disposable pastry bag or the corner of a gallon size ziplock bag. Place the bad tip down in a tall drinking gass and fold the top edges of the bag around the perimeter of the glass to hold it up.
  5. Fill the bag with the melted chocolate. Take the filled bad out of the glass and twist the top to prevent leakage. 
  6. Squeeze little chocolate teardrops onto the parchment paper until the bag is empty. 
  7. Place the cookie sheet in the freezer until the chips harden, about 1 hour.
Store the chocolate chips in the freezer, in an airtight plastic bag or freezer safe glass jar, until you're ready to bake with them. 

An Amazing Cookie, But Don't Take My Word For It...

I wanted to experiment to see what people really thought of  Sweet Debbie's cookies, vegan or no vegan. I had my friends and family try them while I recorded their genuine reaction, then told them they were vegan! Their reactions alone prove that where there's a meal, there's a way!



Don't forget to enter Sweet Debbie's Cookbook giveway! Included are amazing recipes such as Cran Ban Thank You Bran Muffins, Caramel Glazed Fakin' Bacon Brownies, Mocha Italian Espresso Cupcakes and more (keep in mind everyting is 100% vegan and allergy free)!!! See I told you you would want this book! 


Posted in Desserts, Gluten-Free, Just for Kids!, Pickey Eater Friendly, Vegan    Tagged with no tags


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