Chewy oatmeal toffee cookies

These Chewy oatmeal toffee cookies are going to be the SOFTEST, CHEWIEST oatmeal cookies you’ll ever have.

Each one of these chewy oatmeal toffee cookies is speckled with bits of toffee and are so amazingly scrumptious that you won’t even realize that they’re vegan and are practically guilt-free! Who says cookies can’t be made healthy and delicious at the same time?

We rarely ever have toffee around the house because it’s one of those treats that ends up sitting in our snack cupboard for much too long.

Why? Because toffee tends to be too sweet for our liking and after a few pieces or three, we get sick of it and so it gets tossed aside 🙁

But, along came my most brilliant idea yet,

Why not chop it all up and toss it in a batch of cookies? I mean everything tastes even more amazing in cookies! 🙂

Plus, I could easily lower the amount of sugar I add to the cookie recipe to mellow out the sweetness of the toffee!

Sounds like a deliciously ingenious win-win solution to a “problem” if you ask me!

And so, about an hour later, the first of many batches of these oatmeal toffee cookie babies were born. 😛

I saw first of many batches because we still have a truckload of toffee in our pantry and they ended up being so soft and chewy that they disappeared in no time!

What about you lovelies? What do you like in your oatmeal cookies?

Keep eating, munching, and loving darlings,

-Cynthia

Chewy oatmeal toffee cookies recipe

Ingredients (makes 12)

• 1/4 cup coconut oil (or butter)
• 1/4 cup coconut sugar (or granulated)
• 1/2 teaspoon vanilla
• 1/4 cup brown sugar
• 1 tablespoon flax meal + 3 tablespoons water (or 1 egg)
• 3/4 cup whole wheat flour (or all purpose)
• pinch of salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2/3 cup rolled oats
• 1/3 cup toffee bits

Instructions

1. Cream coconut oil, brown sugar, and coconut sugar together until creamy. Mix in the flax egg and vanilla.
2. Sift in the whole wheat flour, salt, baking soda, and baking powder into the creamed mixture. Stir until a dough comes together. Incorporate in the rolled oats and toffee chips.
3. Spoon tablespoons of the dough onto a lined cookie sheet and allow the dough to chill in the fridge for 15 minutes. At this time, preheat the oven to 350F.
4. Bake cookies at 350F for 10 – 13 minutes until just golden brown on the bottom. Let cool and munch!

 Notes: store baked cookies in an airtight container for up to a week.