Giant soft oatmeal and chocolate chip cookies -- cakies? whole foods, plant based, gluten free decadence

If muffin and cookie had a beautiful, perfect baby, it might be one of these decadent little numbers. Packed with whole-foods nutrition, these are an amazing anytime snack that will fuel you without guilt. But they are also big, soft, and puffy. Just right for making into an ice-cream sammy ... (or so my partner thinks. He's been slicing one in half like a bagel and filling it with our awesome sugar free blender ice cream. Yum.

These were originally conceived as a quick grab-and-go breakfast when my nibling was visiting, because they are a chocolate lover of the highest order. The breakfast version was less sweetened, using 1/2 the amount of coconut sugar called for in this recipe. If you are someone who, like them, enjoys chocolate for breakfast, this might be your jam, too.

My partner and child enjoy one as a late morning snack, or mid afternoon. I am surrounded by absolute chocolate fiends. (Which is why I had to make a double chocolate version, too)

equipment needed:

measuring cups
measuring spoons
mixing bowls
whisk
4 tablespoon scoop (optional) or soup spoon
fork and cup of water
baking sheets and silicone mats (or parchment)
oven
timer


ingredients:

a)
2 cups water
1/4 cup avocado oil (or 1/4 cup melted coconut oil)
1 tbsp molasses
1 tsp vanilla extract
1 tbsp apple cider vinegar

b)
1 cup coconut sugar (1/2 cup for less sweet cookies)
1/2 cup date sugar

c)
1 cup almond flour (or sunflower seed flower for a nut-free version)
1/2 cup tapioca powder
1/2 cup millet flour
1/2 cup oat flour
1/2 cup sorghum flour

d)
1/4 cup chickpea flour
1/4 cup soy milk powder

e)
1/2 tsp salt (earth salt, why not)
1 tsp xanthin gum
2 tsp ceylon cinnamon (or 1 tsp of another type of cinnamon)
1/2 tsp tonka bean powder (optional!)
1 tsp baking soda
1 tsp cream of tartar

f)
1 cup oat flakes

g)
1 or 2 cups of chocolate chunks


directions:

preheat oven to 345

1. In a medium sized bowl, combine the ingredients from a) and b), and whisk well
2. In a large bowl, combine the ingredients from c), d), e) and f), and whisk or stir until fully mixed
3. add the wet ingredients to the dry ingredients, and stir very very well, until completely incorporated
4. add in g)
5. using a 4 tbsp scoop, deposit equal lumps of the cookie dough onto the lined cookie sheets, aiming for about 12 per cookie sheet, until all the cookie dough is used up (I squeeze them all onto 2 baking sheets -- they won't spread at all)
6. using a fork dipped in water, (slightly) flatten and shape the cookie dough
7. bake at 345 for 25-30 minutes
8. allow to cool on the baking sheets, and then remove with a metal spatula