What I like about these chocolate chunk cookies…. are the Dark Dark Chocolate chunks.. Those chunks of delicious dark chocolate, of different sizes, lots of them, make this one amazing cookie. Unlike evenly shaped chocolate chips, the uneven chunks mean that there is more chocolate and well distributed chocolate in every cookie. The smaller chunks hide inthe dough and the bigger chunks give that burst of chocolate. Ohh Chocolate.
Just 5 main ingredients.. Oats, Almonds, raw sugar, Chocolate chunks and almond milk.
This easy cookie can be converted into a Cookie mix in jar. With all that chocolate, it has to be on this year’s gift list. Layer the ground Oats, Chocolate chunks, ground sugar, almond flour and you are done. I mix in the baking powder and spices, if using any, into the Oat flour. So what should I call them Oat Almond Chocolate chunk or Almond Oat chocolate chunk or just Dark Chocolate Chunk Cookies:)
More Cookies from the blog here. Almost all can easily be converted into a Mix in a jar too. Are we ready for Holiday season yet!
How many chunks can a Chocolate chunk cookie have..
Chewie is doing well today. Yesterday, I gave him Hypericum Perforatum 6c(Homeopathy pill version of St Johns wort) and some Benadryl to help him relax. He was keeping himself too stiff and I think yelping out of anxiety with even a tiny bit of pain. With all that, and late morning and afternoon naps, he was walking fine and yelping only in certain positions. By the evening, he had forgotten everything and wanted to play fetch.. duh. thank you everyone for sending good wishes.
The below cookies are made from scratch, with extra chocolate chunks.
All the other pictures are cookies from cookie mix in a jar.
More Chocolate! Or substitute it with dried cranberries:)
Steps for Cookie Mix in a Jar:
Empty the jar in a bowl, mix it with a few strokes.
Add almond milk or non dairy milk. Mix, press down, mix/knead lightly into a dough.(2-3 minutes, so that some of the oil from the almonds gets mixed in, hence eliminating the need for added oil)
Chill the dough for 15 minutes.
Shape into flat cookies.
Bake for 17-18 minutes depending on the size of the cookies.
Done.
As simple as that!
Oat Almond Chocolate Chunk Cookies and Cookie Mix in a Jar.
Allergy Information: Gluten, dairy, egg, corn, soy, yeast free. Oil free
Makes 16-18 2 inch cookies
Ingredients:
From Scratch Cookie:
1/4 cup almond milk
3 Tablespoons raw sugar (Use 4 Tbsps or 1/4 cup for sweeter)
a pinch of salt
1/2 cup raw almond flour(I grind my own almonds, so they are usually coarsely ground)
3/4 teaspoon baking powder
1 cup Oat flour(certified glutenfree if needed)
spices of choice(I did not add any)
1/3-1/2 cup dark chocolate chunks
Dry Cookie Mix for the jar:
3/4 teaspoon baking powder and a pinch of salt mixed in 1 cup Oat flour
1/2 cup ground raw almond
1/3-1/2 cup dark chocolate chunks
3-4 Tablespoons ground raw sugar
spices if using
Method:
From scratch cookie:
In a bowl, Mix the baking powder, salt, finely ground raw sugar. almond flour into the Oat flour.
Add almond milk to the Oat flour and mix well for 2 minutes(so some of the oils from the almonds gets mixed in) to form a stiff, very slightly sticky dough.
Add the chocolate chunks, as many or as little as you want and combine well into the dough.
If the dough is too dry and doesnt come together, add a teaspoon or so more almond milk.
Chill the dough for 10-15 minutes.
Take dough out and make balls and flatten them.
Bake in preheated 350 degrees F for 17 minutes. (a minute or so longer for larger cookies)
Cool for a minute. Devour.
Cookie Mix in a Jar:
Mix the baking powder and salt into the Oat flour.
Layer the Oat flour, Chocolate chunks, sugar, almond flour.
Close the jar, label and keep.
When ready to bake, Dump the contents in a bowl, mix with a few strokes.
Add almond milk or non dairy milk. Mix, press down, mix into a dough(2 minutes, so that some of the oil from the almonds gets mixed in).
If you like chewier cookies add 2-3 teaspoons virgin coconut or organic canola oil along with the almond milk. If the dough is too dry and doesnt come together, add a teaspoon or so more almond milk.
Cover the bowl and chill the dough for 15 minutes in the refrigerator.
Shape into balls and then flatten, place on parchment lined sheet.
Bake for 17-18 minutes depending on the size of the cookies.
Cool for a minute and devour. Cool completely to store in an airtight container for a few days.
These Cookies and mix in a jar are being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergy Friendly Wednesdays, Ricki’s Wellness Weekend
Nithiya says
November 20, 2012 at 12:32 amQuick & easy recipe….you got me all tempted now!!! Heading to the kitchen to bake some cookies right away 🙂
Richa says
November 20, 2012 at 4:57 amAwesome.. Let me know how they turn out! 🙂
Nithiya says
November 21, 2012 at 3:50 amRicha, these cookies turned out great!! I tried them with oil, love the texture, not very sweet, perfect size. I am glad I made only half the quantity b’cos I couldn’t stop with one 🙂
Richa says
November 21, 2012 at 6:27 pmSo Awesome! I am super happy you loved them:) I know right. i would eat a whole bunch 🙂
Sandra Kash says
November 25, 2012 at 10:32 pmHi Richa,
Are you using unsweetened chocolate chunks? Thanks ahead of time for your response. Cheers!
Richa says
November 26, 2012 at 2:59 amIt is sweetened dark chocolate. Theo’s dark chunks sipping chocolate
Gabby @ the veggie nook says
November 20, 2012 at 1:46 amOh this is actually brilliant Richa! I have been trying to think of something like this to do for my relatives- problem solved 🙂
Richa says
November 20, 2012 at 4:58 amThats great Gabby!:) I know, i have to pack a couple of jars after TG break.:)
Andrea says
November 20, 2012 at 3:47 amThe cookies look so good I want to run to the kitchen and bake some. How do they taste? Are they crisp or soft?
Richa says
November 20, 2012 at 5:00 amThe oilfree ones are crisp and crunbly unless there is too much moisture from the almond milk. the with oil ones are almost like melt in your mouth short bread. b
Vimitha Anand says
November 20, 2012 at 9:41 amCookies look so simple and tempting. will try soon
kimbelina says
November 20, 2012 at 3:06 pmThese look awesome. I think I might make up a few jars to have on hand for when my kids want cookies.
vedgedout.com says
November 20, 2012 at 3:39 pmPerfect little batch of cookies Richa! Thanks for the gift giving idea too. Not everyone wants another plate of treats for the holidays, but they’ll certainly appreciate something they can bake up later!
Shema George says
November 20, 2012 at 5:12 pmThese look amazing..love the texture…Great holiday gift too
Caitlin says
November 20, 2012 at 6:38 pmwhat a perfect christmas gift! this is happening.
Manali says
November 21, 2012 at 5:41 pmOhh these are so addictive 🙂 just tried them yesterday and just left with a couple today :)) thanks for sharing :))
Happy thanksgiving to you, Vivek and chewie )
Richa says
November 21, 2012 at 6:28 pmHappy Thanksgiving to you guys too! So glad you liked them:) hope Vyom got some too 😉
Manali says
November 22, 2012 at 5:07 amoh..yes he is lucky..I made another batch today afternoon..:))
Manali says
November 22, 2012 at 5:09 amoh..yes he is lucky..I made another batch today afternoon..:))
urban vegan says
November 22, 2012 at 2:11 pmThese look phenomenal and I love the jar idea. Simple presentation always works best.
Richa says
November 26, 2012 at 3:00 amI can never make them perfect layers..:) this is one fave cookie that i can eat loads of!
Peggy says
November 24, 2012 at 12:44 amLove the pictures! Cookies sound delicious too!
Richa says
November 26, 2012 at 3:01 amThanks Peggy!
gfe--gluten free easily says
November 25, 2012 at 2:34 amRicha, what a perfect cookie recipe! And I absolutely love that the mix can be a holiday gift in a jar! Nice job, dear. 🙂
Shirley
Richa says
November 26, 2012 at 3:01 amThanks you Shirley!
Kristy says
November 30, 2012 at 1:57 amI’ve been trying to come up with ideas for gifts in jars for friends and I think this will be perfect- especially for gluten-free friends! Those cookies look just crazy good!
Richa says
December 1, 2012 at 9:43 pmI’ll be making some other ocokies in a jar too to gift this year:)
Karen's Vegan Kitchen says
December 1, 2012 at 9:28 pmThose look so tasty and I think an excellent gift idea. What size is that jar you’re using? I think I want to make a LOT of these! :O
Richa says
December 1, 2012 at 9:44 pmthanks Karen! the pictured one is a 16 ounce pint mason jar.
marion gavin says
December 18, 2012 at 10:32 pmWow, these were really good and simple to make. I accidentally doubled the recipe (realized I had put a whole cup of almond meal instead of 1/2 cup so had to double everything else.) Since I had so much dough I made the first batch without oil and then added a teaspoon of oil to the second batch. Both were really yummy. Thanks for sharing this recipe. I think it’s going to be a standard in our house. 🙂
Mónika Horváth says
November 23, 2013 at 10:20 amHello 🙂
Can you give me any advice to change oat for something else? I am thinking of millet flakes. Do you think is it a good idea to change oat for millet flakes?
Thank you 🙂
Moni
Mónika Horváth says
November 23, 2013 at 10:24 amHello 🙂
Can you give me advise about using something else instead of oat? I am thinking of millet flakes.
Do you think it is a good idea?
Thank you 🙂
Moni
Richa says
November 24, 2013 at 6:08 amyou can use millet flour. the amount of liwuid needed might change a bit. add enough to get a stiffi-ish, slightly sticky dough and proceed with the baking,
Patty S says
December 3, 2014 at 7:23 pmI made these cookies and I was so excited to try them but they were a BIG disappointment…
Way too dry and just not good at all! 🙁
Richa says
December 3, 2014 at 7:35 pmoh no. i am sorry they did not work out. these cookies will not too chewy. they more like scones. you can try add more oil and bake for less time so they are not as dry. try these giant chocolate chunk cookies or a regular chewy cookie http://www.veganricha.com/2014/02/the-ultimate-chocolate-chip-chunk.html
you can crumble the current dry batch and use as topping for your oatmeal.