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Healthy Chocolate Oatmeal Cookies (Vegan)

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healthy chocolate oatmeal cookie (vegan)

healthy chocolate oatmeal cookie (vegan)
5 from 4 votes
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Healthy Chocolate Oatmeal Cookies (Vegan)

A healthy version of your favorite chocolate chip oatmeal cookies made with sweet potatoes and is totally vegan

Course Dessert
Keyword healthy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 36 cookies

Ingredients

  • 2 cup flour all-purpose
  • 1 1/3 cup old fashioned rolled oats
  • 1 1/4 tsp baking powder
  • 1 tsp cinnamon optional
  • 1 pinch salt
  • 1/2 cup vegan butter
  • 1 cup dark brown sugar
  • 1 cup sugar (white or coconut)
  • 1 chia egg
  • 1 3/4 cup sweet potato pureed and cooled
  • 1 tsp vanilla
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat oven to 350 degrees F and line two large baking sheets

  2. In a medium bowl combine the dry ingredients with a wooden spoon (flour, oats, baking powder, cinnamon, salt). Set aside.

  3. In a large bowl, beat together the vegan butter, eggs and both types of sugar. Mix for about two minutes until creamy and light, add in vanilla and sweet potato puree and mix for about 10 more seconds until combined.

  4. Slowly mix in the dry ingredients into the bowl of wet ingredients. Combining together for about 20 seconds. 

  5. Mix in the chocolate chips with a wooden spoon being careful not to overmix.

  6. Scoop the dough in about golf ball sized dough balls onto the baking sheet, flatten down these balls to achieve a thin chewy cookie like in these photos. If you don't flatten it down to about 1cm thick cookie will be cake-like and will stay close to the ball shape.

  7. Cook for 17-20 minutes until the edges of the cookies just start to visibly brown.

I’m feeling pretty good about these cookies guys.

If the photos don’t already speak for themselves, these things are TASTY!!

healthy chocolate oatmeal cookie (vegan)

I don’t know if you follow your horoscope or all the astrology pseudoscience that circulates the web but let me tell you, there must be something funky going on with the planets this week because it’s been a terrible one. Gross weather, tensions at work, people acting generally crazy, not being able to sleep well and when I can, dreaming that my cat is trying to kill me – it’s just been a turbulent week.

I’m keeping my fingers crossed that whatever retrograde or realignment of the stars is happening finishes quickly because I’m about to go crazy myself!

One thing that has kept me slightly sane is being able to munch on these delightful cookies through all this craziness. Not that a cookie is any kind of cure for serious problems (except hunger obvi) but a healthy oatmeal chocolate vegan cookie with a hidden veggie can turn your day around just a little bit.

Let’s get down to cookie business

These cookies have all the usual yumminess of an oatmeal chocolate chip cookie with the added benefit of a big sweet potato hidden in the batter. I put almost two cups of mashed sweet potato in these cookies so there is some orange-y goodness in every bite!

In case you’re not already aware, sweet potatoes are so good for you and you should probably eat more (unless you are my friend Amanda who I think eats like 10 a week). They are an excellent source of Vitamin A and will also give you a good dose of B-vitamins, which people say are linked to energy. So you should prooooobably have a cookie in the morning for an extra energy boost with your cup of coffee.

These cookies are veganized by using sticks of vegan butter (I love the earth balance brand) and using a chia egg in place of real eggs. I use vegan chocolate chips that are pretty allergy-friendly but if you have dark chocolate chips you can use those too.

healthy chocolate oatmeal cookie (vegan) healthy chocolate oatmeal cookie (vegan)

Working that cookie shape

I looooooove ice cream cookie sandwiches so I make this batch especially flat for increased surface area. When scooping the cookie dough and putting it on the baking sheet I rolled them into balls and them pressed them flat with a spatula until it was about 1cm thin. These oatmeal chocolate cookies don’t really flatten out so if you put them on the sheet as balls you will get very ball-like cakey cookies if you’re into that.

I put my favorite vegan phish food copycat ice cream in between two cookies to make for a totally vegan ice cream cookie sandwich!

If you love a soft oatmeal cookie, you’ll love these as the sweet potato locks in the moisture and keeps them extra squishy!

healthy chocolate oatmeal cookie (vegan)

Sweet Potato Vegan Biscotti (with Spent Grain!)

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This recipe has a LOT going on, as the title implies. This is my version of the ever so crunchy Italian classic cookie, made vegan, and with hidden vegetables.

It is also made with spent grain. If you don’t know what spent grain is, don’t worry, this can easily be modified to use spelt, or another grain, in its place. If you’re like me and have a talented home brewer in your life, then you’re probably eager to hop on the spent grain train.

Sweet Potato Vegan Biscotti (with Spent Grain!)

Spent grain refers to the leftover grains that have been stripped of most of their starches (as far as my loose understanding of the beer-making process goes). They are most often thrown away which is an absolute tragedy in my opinion. Baking with spent grain is a great way to recycle a brewing byproduct in a delicious and sustainable way.

The most convenient way to use them for baking is to dry the grains out in an oven at a low temperature for a few hours then grind it into ‘spent grain flour’ in a spice/coffee grinder or Vitamix. Then again it’s not particularly convenient as this process takes pretty much all day to do.

Sweet Potato Vegan Biscotti (with Spent Grain!)

The result though, is a much nuttier, heartier flavor than its un-spent counterpart. You can use the grains wet (which I haven’t tried for this recipe but stay tuned) and use one cup in place of a cup of flour in your favorite bread recipe for a bit of added texture.  Lots of possibilities with spent grain!

 

Sweet Potato Vegan Biscotti (with Spent Grain!)Okay back to these cookies. This recipe was born out of my desire to showcase spent grain, make a delicious dessert, and use up the sweet potatoes in my kitchen. I would say these qualify as pretty healthy, they use healthy grains, chia ‘eggs’, a vegetable, and have a drizzle of dark chocolate on top (you can drizzle with whatever you want, vegan as necessary).

If you don’t have sweet potatoes hanging around like I did, you can always use pumpkin in its place for a similar flavor.

Sweet Potato Vegan Biscotti (with Spent Grain!)

Biscotti is fun to make, and this is recipe can serve as a base for experimenting with all different kinds of biscotti flavors.

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Sweet Potato Vegan Biscotti (with Spent Grain!)

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Author Fiona Saluk

Ingredients

  • 1 cup almond flour
  • 1 cup spelt flour
  • 1 cup spent grain flour can sub with spelt flour or brown rice flour, or all-purpose
  • 2 chia eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 cup coconut sugar can sub white sugar
  • 3/4 cup sweet potato puree
  • 2 tbsp coconut oil
  • 1/2-1 cup chopped walnuts optional

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper
  2. In a medium bowl combine flours, baking powder, and spices
  3. In a small bowl, combine sugar, vanilla, chia eggs, sweet potato and oil
  4. Stir the wet ingredients into the dry until incorporated, add in the walnuts if using
  5. Remove the dough from the bowl onto a lightly floured surface and gently knead the dough until no flour is visible, and it has become soft. Dough will be sticky.
  6. Divide the dough into two equal parts and roll into logs about 3/4" high and 4-5" wide, depending on how long you want your cookies to be.
  7. Place on parchment lined baking sheet and bake for 30 minutes or until golden brown
  8. Remove both logs from oven and let cool on the pan for about 15-25 minutes
  9. Once logs have cooled down, use a serrated knife to slice them into cookies, each about 1" thick
  10. Line the cookies up on the baking sheet and return to the oven for another 12-15 minutes.
  11. Remove the cookies and flip each one oven before returning to the oven for another 12-15 minutes.
  12. Depending on your oven and the thickness of your cookies they made need an additional 5-10 minutes in the oven. They will not be crunchy immediately leaving the oven but will harden as they cool.
  13. If desired, drizzle with vegan chocolate once cooled.