About the Recipe
1 ¼ cup quick or old-fashioned oats
1 ¼ cup almond flour (or gluten-free flour)
1 TBSP corn or potato starch
1 tsp baking soda
¼ tsp salt
¼ cup unsweetened applesauce (I use half a seeded apple)
¼ cup coconut or monkfruit or brown sugar
½ cup plant milk
1 tsp zest (from one medium orange)
2 TBSP coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
¼ cup monkfruit, cane, or brown sugar (1/3 to 1/2 cup if you like sweeter chocolate!)
¼ cup coconut or canola oil
¼ cup plant milk
½ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp sea salt
½ cup semi-sweet chocolate chips
In a blender or processor pulse oats, flour, starch, baking soda, and salt into flour.
Move to a large bowl.
In the same blender or processor, pulse apple, sugar, plant milk, zest, oil, vanilla, and vinegar until blended.
Pour wet mixture into dry mixture and stir until it comes together as a dough. Then, refrigerate the dough while you make the filling.
Preheat oven to 375℉. Line 2 cookie sheets with parchment paper.
In the same blender, pulse together sugar, oil, plant milk, cocoa powder, vanilla, and salt for about 40-60 seconds until it turns shiny. Transfer from blender to a small bowl and gently stir in the chocolate chips.
Remove dough from refrigerator and divide in half. Roll to about ⅛ inch thick, adding flour if needed to make it less sticky. Cut circles with a drinking glass. Fill with 1 teaspoon of chocolate filling. Create a triangle by folding the left side over the filling into the center, then the right side over the filling, then then fold the bottom side over the filling. Pinch the corners to hold the shape.
Place cookies on the prepared cookie sheets and brush with oil (if you want shinier cookies, otherwise this step is optional). Bake at 375℉ about 14-15 minutes until golden brown.