Wednesday, December 15, 2010

Vegan Oatmeal Chocolate Chip Cookies

I think this recipe started out as something from Better Homes and Gardens or Betty Crocker, but it has gone through many modifications since then to make these vegan treats. They are pretty tasty and definitely a favorite around these parts.

Vegan Oatmeal Chocolate Chip Cookies


3/4 cup soy butter or shortening
1 cup minus 2 tablespoons brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon (optional)
1 cup minus 2 tablespoons flour
2 1/2 cups oats
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)
2 tablespoons non-dairy milk or water


Preheat oven to 375˚F.

In a medium bowl stir baking powder, baking soda, cinnamon, and flour.

In a large bowl,  combine butter/shortening, brown sugar, sugar, and vanilla. If you have an electric mixer, beat for about 30 seconds, otherwise just mix well until smooth. Add the flour mixture all at once and mix, then add oats. After the flour and oats are mixed in add the non-dairy milk or water. If the dough is too crumbly, i.e., when you pinch some in between your fingers it doesn't stay together, you can add a a bit more non-dairy milk or water until it sticks together well. Once the dough is the right consistency, add the chocolate chips and nuts, if desired.

Drop 1-2 tablespoons of cookie dough on an ungreased cookie sheet. I then usually flatten them out a bit with my hand. Not like a pancake, but until they are about two inches thick.

Bake for 8-10 minutes, or until the bottoms are just beginning to turn golden. Note: with vegan cookies, they might not look completely done when you first take them out, but they will set a bit. If you wait until they look done, they will be too hard after they cool.

Let cool on a wire rack and enjoy!

Makes 24 cookies.

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