Baking late at night is more of a love hate relationship because I love baking and the craving for something sweet is super high at night but also its late and I'm lazy. However, most times I end up baking and have no regrets. Plus when I bake at night it tends to be healthier than if I were baking on a sunday afternoon. Because lets be serious, baking on a Sunday afternoon requires all the love and when I mean love I mean butter.
But these cookies are the total opposite. There's no waiting for the butter to soften, loud mixers, or a crap ton of measuring. These vegan cookies are simple and no fuss which is what makes them perfect for midnight baking! They have ground oats and whole wheat flour so they're are super healthy, chocolate chips to satisfy that midnight sweet tooth of yours, and it only takes up one bowl and a spoon so cleaning up afterwards and passing out is beyond easy. The outside will stay nice and crunchy while the inside is soft and a little gooey when they come out.
120 grams of quick oats, roughly chopped
63 grams of whole wheat flour
75 grams of sugar
1 teaspoon baking power
1/4 teaspoon salt
100 grams of vegan chocolate chips
40 grams of chopped walnuts
1 tablespoon of chia seeds
40 grams neutral oil (avocado or grapeseed)
60 grams Oatly or a vegan milk of your choice
Saigon cinnamon (optional)
Start by preheating your oven to 375 degrees Fahrenheit and lining a baking tray with parchment paper or a silicone mat
In a large bowl, mix together the oats, whole wheat flour, sugar, baking powder, salt, chocolate chips, walnuts, and chia seeds.
Next add in the oil and oatly and mix until all the all the liquid is absorbed. The cookie dough should come into a ball when squished together.
With a 2 tablespoon scooper form the dough into disc. You want to flatten them out a bit since they won't spread much.
Sprinkle them with a bit of cinnamon and bake for 18 - 20 minutes. Once they don't look wet they are done!