A note from Chef Ivan:
Cozy weather is a call for cocoa and cookies! For me, that means hot chocolate and cookies. This 15-minute recipe will meet your cravings where your mouth is. Full of good fats, unrefined sugars, and protein, these are chock full of seasonal feel-good. Let’s do a quick ingredient breakdown.
Where’s the protein?
Your average cookie doesn’t have protein in it, so we made sure to include it in this recipe (we used Iron Vegan’s Athlete’s Blend, which contains 30g of vegan, plant-based protein per scoop). When the body digests protein, it breaks it down to amino acids, which helps create hormones, neurotransmitters, energy and so much more!
Where’s the healthy fat?
These cookies are also fueled by coconut oil. Coconut oil is high in medium-chain triglycerides, which provide a rapid source of energy to the body. Coconut oil is also a source of antioxidants, which can prevent cellular damage.
Where’s the sweetness?
We are saying “no” to refined sugars by opting for coconut sugar. Coconut sugar comes from the sap of the coconut palm tree. We love this alternative sweetener because it has micronutrients like iron, zinc, calcium & potassium. It also has inulin, a soluble fibre which lowers blood sugar spikes and keeps levels balanced.
10 large cookies
Chef Ivan Castro
- 1 cup oat flour
- ½ cup gluten-free flour
- 1 scoop Iron Vegan’s Athlete’s blend, chocolate
- ¾ cup coconut sugar
- ½ cup cocoa powder
- 1 pinch cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 chia-egg *see note*
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- ¼ cup plant-based milk
- ¾ cup sugar-free chocolate or 85% dark chocolate chunks
- ¾ cup vegan miniature marshmallows
- Preheat oven to 350°F. Line a baking sheet with parchment paper
- Make chia egg (see note). Combine the chia seeds and water. Let it sit for 10 minutes.
- Mix the dry ingredients and then add the wet ingredients.
- Fold in the chocolate chunks & marshmallows. Set aside a few chunks of chocolate and marshmallows for decoration.
- Fill a ice cream scoop with dough, scrape the excess off by using the edge of the bowl, then press and release onto the baking sheet. Lightly press the tops of the cookies with a spatula to flatten them slightly.
- Decorate the tops of your cookies with chocolate chunks and marshmallows.
- Bake cookies for 11 minutes. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool.
- Additional: use a kitchen blowtorch to toast the marshmallows for a smoky, crispy texture.
To make chia-egg, mix 1 tbsp chia seeds with 3 tbsp of water.