I have two older sisters. One who lives a couple cities away and the other who lives a couple countries away. Actually, I’m pretty sure she chose the furthest possible place to live from the United States. I should probably be offended. BUT, it’s very true to her character.
She’s always been a free spirit. She does what she wants, when she wants it, and can make anywhere into a home. I love this quality about her. Mostly because it’s the total opposite of how I am. I like structure. I’ve never really been an adventurous type of person. I’d much rather be curled up on the couch or eating at my favorite little café. But, I think people like me make the world a more balanced place. I mean, we can’t all be jumping out of planes or swimming with sharks right?!
The only thing Jamie and I have in common is our (killer) sense of humor and matching initials. Side story: our mom thought it’d be clever to have us all be J.L.V. Jennifer Leanne. Jamie Lynn. Jillian Lauryn. Which is probably why she couldn’t EVER get our names right growing up. “Jamie. Jillian. Jennifer. YOU OVER THERE WEARING THE YELLOW SHIRT, COME HERE!” That was our life. Thanks mom. *rolling eyes*
Anyway, back to my free-spirit, hippie-loving, sister. Jamie, who lives in Thailand, has the world’s cutest baby boy (love you, my sweet Kai). She is a vegan and has become wonderfully creative in the kitchen. She is my inspiration today.
I knew I wanted to create a recipe that was vegan-friendly but didn’t want to do so by using hard-to-find ingredients. My goal on this blog is to always provide recipes that are easy, approachable, and don’t require multiple trips to the grocery store. I like simple ingredients with minimal steps.
SO, I decided to use cashew butter as the main stabilizer alongside almond milk. This combination helps diminish the possibility of having a dry, flat cookie. Instead, we end up with an incredibly soft, moist oatmeal cookie that is full of wonderful chocolate, cocoa powder, and brown sugar (of course).
So, come over and share a cookie with me! Oh yeah, and bring the almond milk pleaaaase ❤
Vegan Chocolate Cashew Butter Oatmeal Cookies
Vegan desserts seem to have a bad reputation. However, after you try these, all you skeptics out there will be running back for seconds. They are extremely moist and perfectly chocolatey. The cashew butter helps take these cookies right over the top by giving them a unique flavor unlike any other. Plus, they are drizzled with dark chocolate! Yum!
¾ cup natural smooth cashew butter (stir contents in the jar first)
1 cup brown sugar, packed
¾ cup unsweetened almond milk
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
¼ cup unsweetened cocoa powder
1 & ½ teaspoon baking soda
1 & ½ teaspoon cornstarch
1 & ½ cups old fashion whole oats
1 & ½ cups oat flour (see notes)
2 cups semi-sweet chocolate chips (dairy-free, if needed)
Dark Chocolate Drizzle (optional):
1 cup dark chocolate chips (vegan)
1-2 teaspoons canola oil
-Preheat oven to 350 ° F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
-Using an electric mixer, combine cashew butter and brown sugar. Mix on medium-high until fully combined. Scrape down sides then continue mixing for 30 more seconds.
-Add unsweetened almond milk, vanilla extract, and maple syrup. Mix on medium speed. Scrape down bowl as needed.
-Add cocoa powder, baking soda, and cornstarch with the mixer on low. Next, add oats and oat flour until fully combined. Add chocolate chips.
-The dough will be soft and slightly wet. That is OK! It does not need to chill and will only SLIGHTLY spread/flatten.
-Use a 1 & ½ tablespoon cookie scoop to place dough onto the baking sheet. Bake for 11-13 minutes. Cool for 10 minutes on the baking sheet before transferring to cooling rack.
For the dark chocolate drizzle (optional):
-Once the cookies have completely cooled, place 1 cup chocolate chips and 2 teaspoons oil into a microwave-safe bowl. Microwave for 10 seconds at a time, making sure to remove and stir thoroughly each time. Repeat this until you have reached 40 seconds. Then stir vigorously for one minute (the heat from the bowl will help melt the chocolate chips). Place back in the microwave for 10 more seconds if necessary.
-Drizzle over cookies and enjoy!
-To make oat flour, simply blend whole oats for one minute!
One thought on “Chocolate Cashew Butter Oatmeal Cookies (Vegan)”
In case you all were wondering, being jillian’s mom means I get to try EVERYTHING she makes, yay me! Anyways, these little nuggets of heaven are just that….heavenly! Vegan baked goods tent to be dry but these yummy cookies are so moist and flavorful, you would not expect them to be vegan but they are! Good job Jillian….Jamie, Keni (Jamie’s husband) and Kai are going to love them!