Decadent Oatmeal Chocolate Chip Cookies Recipe
Prep time 15 minutes | Total Time 45 minutes
When I was first vegan it was really hard to find delicious vegan sweets. I was never much of a baker but if I wanted cookies I had to learn to bake, so learn I did. This recipe was passed down from a friend who was a chef at one of the places I worked. I adapted it to be vegan and I have to say no one ever knows the difference.
Oatmeal has been shown to support a healthy cardiovascular system and walnuts have been shown to support healthy heart and brain function. So bake a up a batch, and enjoy this decadent treat that just might also make you smarter! Enjoy!
Ingredients
1 and 1/2 cups white flour
2 teaspoons of baking soda
1 teaspoon of salt
2 cups of oatmeal
1 cup of vegetable shortening
2 “fake eggs” I use either Bob’s Red Mill Egg Replacer or - 4 tablespoons of arrowroot powder mixed with 6 tablespoons of water
3/4 cup of brown sugar
3/4 cup of white sugar
1 teaspoon vanilla
1 tablespoon of hot water
1/4 cup of chopped walnuts
1 and 1/4 cup of vegan chocolate chips - I like to use semisweet in this recipe but dark chocolate chips work too
Instructions
Preheat oven to 375 degrees
Whisk together the dry ingredients: flour, baking soda, salt, and oatmeal
Cream together the sugars and shortening and blend until well mixed. I use a hand mixer and blend on medium speed for about 3-4 minutes, scraping the bowl occasionally. You want your mixture to be light, fluffy and form peaks.
Mix up your fake egg according the package directions and blend it well with a fork or mini whisk. If you are using arrowroot powders just mix the arrowroot and water and blend well with a mini whisk.
Add the vanilla to your fake egg mixture and blend well.
Add your egg and vanilla mixture to your sugar/shortening mix, beat on medium speed for about 1-2 minutes until well blended and creamy.
Add in your hot water and mix well for another 30 seconds.
Slowly add the dry ingredients to the sugar/shortening mixture a little bit at a time.
Mix with hand held beaters until the wet and dry ingredients are well combined.
Fold in your walnuts and chocolate chips with a spatula.
Roll the cookies into one inch balls and put on an ungreased cookie sheet. Note- sometimes I will cover my cookie tray with parchment paper but this will make the cookies spread out more. If you want thicker cookies put them directly on an ungreased cookie sheet.
Bake for 10-12 minutes or until the tops are just turning golden brown
Cool on the cookie sheet for 2-3 minutes then transfer to cooling rack.
Enjoy!!!!
Order Bob's Red Mill Egg Replacer Here: https://amzn.to/3YXZnfG (Amazon)
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