Oatmeal Chocolate Cookie Pies (vegan)
These amazing Oatmeal Chocolate cookie pies are irresistible, crunchy, chocolatey and oh so mouthwateringly good. Think crispy oatmeal cookies enveloping a layer of melted chocolate…chocolate and oatmeal are a natural match made in heaven, and add in the orange zest and this vegan cookie recipe might just be one of the best you will ever try.
Servings 15 pies (30 cookies)
Ingredients
- 2 cups + 3 tbsp (200g) Quick Oats Gluten free oats if needed
- 1 cup (200g) Vegan Butter Melted
- 1 cup (200g) Granulated Sugar
- 1 tsp Vanilla Extract
- 1½ tbsp Ground Flaxseed
- 2 tsp Baking Powder
- 6 tbsp All Purpose Flour
- Pinch of salt
- 1 cup (200g) Dark Chocolate Melted
- Zest from 1 Orange Optional
Instructions
- Preheat oven to 350F and line a baking sheet with baking paper.
- In a large mixing bowl, cream together the melted butter and the sugar. Add the quick oats, ground flax seeds, orange zest and a pinch of salt and stir together to combine.
- In another bowl, mix together the all purpose flour and baking powder. Add the flour mix to the wet ingredients a little at a time and gently stir together to combine. Once the cookie dough is combined, let it rest for 5 minutes while the flax seeds do their magic.
- Next, use an ice cream scoop or a 2 tablespoons to measure out the cookie dough size. Place the cookies on the lined baking sheet, making sure to leave 2-3 inches between them.
- Bake the cookies in the middle of the oven for 8-10 minutes, or until they are golden and done. Remove from the oven and allow to cool for 5 minutes before moving them to a cooling rack
- When the cookies have cooled, melt the chocolate and use a knife or spoon to spread a generous amount of melted chocolate on the bottom side of a cookie. Place another cookie on top to make a sandwich or pie and set aside to let the chocolate cool. Repeat with all the cookies until they are all tuned into oatmeal chocolate cookie pies. Serve and enjoy.
Notes
Store in a cool airtight container.