Double Chocolate Fudge Oat Cookies

Double the fudge, double the goodness!

Since my Shortbread Loaf cookies went in the blink of an eye, I had to think up something else to make for my momma since she didn’t get to try my other cookies! I have definitely been on a baking kick lately and I’m not yet ready to break the streak, so I’m bringing you these oh-so-fudgy oat cookies! These were so good, perfectly crisp on the outside and gooey on the inside. Plus the vegan white choco chips just add to all of the goodness!

This recipe is super simple and will yield about 8-10 cookies so I would recommend doubling the recipe if you’re looking for a bigger batch because let me tell you from first hand experience… these go QUICK! Also apologies again for the lack of pictures I took for this recipe!

Fudgey Goodness

Ingredients

What you will need..

  • 2 tbsp melted vegan butter
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened cacao powder
  • 1 egg using Bob’s Red Mill Egg Replacer
  • 1 tsp vanilla extract
  • 1/2 cup rolled oats (uncooked)
  • 2 tbsp unbleached all-purpose flour
  • 1/4 tsp baking powder
  • Dash of salt
  • 1 oz vegan white chocolate chips

Method

  1. Preheat the oven to 350F. Prepare your egg replacer and set aside
  2. Combine the vegan butter, coconut sugar, cacao powder, egg replacer and vanilla in a bowl & beat until smooth
  3. Combine the rest of the ingredients and add to the butter mixture.
  4. Scoop spoonfuls of batter onto a parchment lined baking sheet about 2 inches apart.
  5. Bake in the oven for 9 minutes or until cookie center is almost done & cool for 1 minute before removing from pan.

I hope you guys enjoy this recipe as much as I did. Be sure to leave a comment below if you give this recipe a try and don’t forget to share you creations with me on social media @eatnaturalwithnat! See you next time!

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