Créé avec l’IA
Eggless Multigrain Chocolate Chip Cookies
30 min 502 kcal par portion Facile
Ingrédients
4 Portions
- whole wheat flour120 g
- rolled oats60 g
- almond flour40 g
- brown sugar80 g
- vegetable oil60 ml
- almond milk60 ml
- vanilla extract1 tsp
- baking powder1 tsp
- dark chocolate chips60 g
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
In a large mixing bowl, combine 120g whole wheat flour, 60g rolled oats, 40g almond flour, and 1 tsp baking powder. Mix well.
- 3
In a separate bowl, whisk together 80g brown sugar, 60ml vegetable oil, 60ml almond milk, and 1 tsp vanilla extract until the sugar is mostly dissolved.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Fold in 60g dark chocolate chips evenly into the dough.
- 6
Scoop tablespoon-sized portions of dough onto the prepared baking tray, leaving some space between each cookie.
- 7
Gently flatten each cookie with the back of a spoon or your fingers.
- 8
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- 9
