Chocolate-Dipped Brown Butter Oatmeal Coconut Cookies (Vegan & Gluten-Free)
Holiday cookie recipe #2 is here! If you’ve ever seen my blog or Instagram, you probably know by now that I am a HUGE oatmeal cookie girl. I love all cookies, but I think oatmeal might be my all-time favourite - I just adore the heartiness and chewiness of oats with lots of chocolate and (of course) a touch of sea salt. Perfection. For this recipe, I wanted to do something a little bit different and create a thinner, crisper oatmeal cookie that gets dipped in a smooth chocolate coating. The browned butter adds an extra layer of flavour and complexity that I adore, but of course you can just use regular melted butter if you want (though I personally think the extra 10 mins to brown it is worth it!) My first try of these was a disaster (lol) but I finally nailed these are they’re so delicious. I love the addition of the coconut and slivered almonds for texture and crunch. Enjoy!
Chocolate-Dipped Brown Butter Oatmeal Coconut Cookies (Vegan & Gluten-Free)
Holiday Cookie Series
Ingredients
¼ cup vegan or regular butter (if browning, make sure to choose a high-quality, nut-based vegan butter like Miyokos or Culcherd so that it browns properly!)
2 tbsp almond butter
½ cup + 2 tbsp coconut sugar
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water or non-dairy milk, mix and let sit for 10 mins to firm up)
1 tsp vanilla extract
1 cup rolled oats
¼ cup + 2 tbsp oat flour
½ cup shredded coconut
½ cup slivered almonds
¼ tsp salt
¼ tsp baking soda
½ cup dark or semisweet chocolate
1 tsp coconut oil
Flaky sea salt, for topping
Method
Preheat your oven to 350 degrees and line a large baking sheet. In a small saucepan, cook your butter over medium heat, stirring constantly, for about 10 minutes. It should get bubbly and foamy before starting to brown around the edges - continue to stir it and keep an eye to make sure it doesn’t burn. The result should be a nutty, fragrant, golden brown butter!
Pour your browned butter into a large bowl and add your almond butter, coconut sugar and flax egg. Whisk until smooth, then add in the vanilla and mix. Add your oats, oat flour, coconut, almonds, salt and baking soda. stirring to evenly combine everything, Your dough should be firm but slightly sticky. Place in the freezer for 10 mins to firm up.
Use a cookie scoop to portion dough onto your prepared cookie sheet, flattening them slightly. Bake for 10-12 minutes or until set and golden brown. Remove and let cool completely (tip: swirl the mouth of a cup around each cookie to make them rounder in shape!)
Melt your chocolate and coconut oil in a bowl over a small saucepan of water, whisking until melted and smooth. Dip half of each cooled cookie in the melted chocolate, then place on parchment or wax paper and sprinkle with flaky sea salt. Let them set in the fridge and enjoy!
Makes 12-14 cookies
