Nutty Oat Cookies with Dark Chocolate Drizzle

Lots of good fats, not too much sugar, the right kind of nutty, and draped in dark chocolate. Swoon.

These cookies are a great snack in the middle of the day or a decadent-tasting-but-not-too-indulgent dessert if you need a little something after a meal. They are reminiscent of a peanut butter cup, but they’re vegan, gluten free, and kinda Keto (close enough for me).


12 cookies

Total time:

1 hour


  • 1 cup raw walnuts, ground in a food processor
  • 1 cup cashew or almond butter, unsweetened
  • 1 cup rolled oats
  • ½ cup coconut flour
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 3 Tablespoons coconut oil, melted
  • 1 Tablespoon ground flaxseed (to make a flax egg)
  • 2.5 Tablespoons cold water (for that flax egg!)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Dash of kosher salt
  • One 3.5 oz. bar dark chocolate (80% cocoa or higher) for drizzle


  • Preheat oven to 325.
  • First, make your flax egg. This is a vegan substitute for a real egg, and it’s simple to make. In a small bowl combined the flax seed and water, stir and put in the fridge for 10-15 minutes to gel. This will help bind your cookie as it bakes.
  • In a small bowl, mix together the dry ingredients: ground walnuts, oats, flour, baking soda, baking powder, salt
  • In a larger bowl, combine the wet ingredients: nut butter, applesauce, syrup, oil, vanilla and, when it’s ready, the flax egg.
  • Add the dry ingredients to the wet ingredients. Mix well.
  • Use an ice cream scoop to portion out 12 cookies onto a cookie sheet. Then flatten them gently with your hand or the back of a spoon.
  • Bake for 18 to 20 minutes.
  • Remove from oven, and after a minute or two, use a metal spatula to carefully place the cookies on a sheet of parchment paper to cool. (They will need to firm up a bit.)
  • While the cookies are cooling, melt the chocolate. You can either melt in a microwave, or if you’re like me and don’t have one, boil water in a deep pan, place the chocolate bar in a small pot and place the pot in the boiling water. This mimics a double boiler. Your chocolate will melt nicely without separating.
  • Using a spoon, drizzle the chocolate over the cookies, as liberally as you wish!


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