You can thank cabbage and my editor for this recipe.
Thank cabbage because I was originally going to post a roasted cabbage recipe today, but it turns out roasted cabbage isn’t all it’s cracked up to be, (is it cracked up to be anything?) and it wasn’t a blog worthy recipe. (I only post the best recipes).
Thank my editor because she told me I had too many recipes in my cookbook and had to take some out.
So because cabbage roasting wasn’t super scrumptious, and recipes had to be cut, today I’m bringing you a recipe that was originally in my book. A sample of my cookbook you could say. Oooh ahhhh!
And what a mighty fine sample it is. These vegan oatmeal chocolate chip cookies, are my idea of cookie perfection. Crispy on the outside and chewy in the middle. Sweet, chocolatey, eat as much raw dough as you like, dip that sucker into a glass of dairy-free milk, cookie perfection.
Best yet, they are so simple to make with no weird ingredients! This is exactly the theme of my book, all my classic favourite recipes made vegan with no weird ingredients. Because veganism isn’t really as weird as it sounds, I promise.
…Ok I admit there is nutritional yeast in the book, but depending on how long you have been vegan, it isn’t a weird ingredient anymore.
I’m actually pretty excited to be able to share this recipe with you. One of the most difficult things about writing this book (apart from actually writing the book), is that I’m making all these scrumptious recipes and meanwhile I have to leave you guys hanging until next year. I feel so mean! I’m so used to sharing my creations with you as I develop them. Alas, you have to wait, but hopefully these vegan oatmeal chocolate chip cookies will make it all better until then.
Super simple to make, just two bowls, and a baking pan.
Add all those dry ingredients to a large bowl and whisk together.
Add all the wet ingredients to a bowl and use a beater to cream the vegan butter and sugar together. It will be nice and fluffy like this.
Now dump the butter mixture into the dry ingredients and mix together. When it just comes together, add in the chocolate chips and stir to combine. Feel free to munch on the cookie dough, vegan cookie dough is always totally safe to eat raw. Woot woot!
If you manage to not eat all the cookie dough and make it to this stage, take two tablespoons of cookie dough, and roll into a ball. Place on the cookie sheet and pop in the oven to bake.
The cookies will look pretty raw when they are ready, but you will know they are done because they will have spread and the underside of the cookie will be golden brown. That’s the secret for chewy cookies, don’t over bake them. Let the cookies cool to set.
Try not to turn into the cookie monster.
- Dry Ingredients:
- 1¼ Cups All-Purpose Flour
- 1 Cup Rolled Oats
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- Wet Ingredients:
- ¾ Cup Vegan Butter, cold (such as Earth Balance)
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 2 Teaspoons Vanilla Extract
- ½ Cup Vegan Chocolate Chips (I used Enjoy Life brand)
- Preheat your oven to 350F (180C). Lightly grease a baking pan.
- In a large bowl, whisk together all the dry ingredients.
- In a medium bowl, add all the wet ingredients, and use a beater to cream the vegan butter and sugar together. Dump the wet ingredients into the dry, and mix. I find different vegan butter brands have different moisture contents, so if you find the dough is a little dry, add up to 1 Tablespoon of water until the dough holds together. When it just comes together stir in the chocolate chips. Feel free to snack on cookie dough, it can be eaten raw!
- Take two tablespoons of cookie dough and roll into a ball and place on the prepared baking sheet. Repeat until you have used up all the cookie dough. Bake 14 to 18 minutes, the cookies will have spread but look almost raw, they should be golden on the on underside. Let cool on the pan to let the cookies set.