These vegan friendly cookies are yummy enough for non-vegans too. They do not include the usual suspects (dairy such as butter, or eggs) nor refined sugar and all-purpose flour that are commonly used to make cookies.
1 cup instant oatmeal (or rolled oats)
½ cup coconut flour
½ cup whole wheat pastry flour
½ tsp. baking soda
¼ tsp. fine seasalt
Sprinkling of ground Cinnamon (about ¼ – ½ tsp.)
¾ cup firmly packed dark brown sugar (I used organic dark cane)
1/3 cup canola oil
¼ cup almond milk (I used the unsweetened version)
2 tsp. pure vanilla extract (or 1 ½ tsp. & ½ tsp. of almond extract)
½ cup vegan semisweet chocolate chips (like Sunspire – veganstore.com)
½ cup of unsweetened coconut flakes (optional)
Note: For my first batch I used a combo of Ghirardelli milk & semi-sweet chocolate chips that were on hand.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl, whisk together oatmeal (or oats), pastry flour, coconut flour, baking soda, cinnamon & seasalt.
In a medium bowl, whisk together brown sugar, oil, almond milk, vanilla (or combo of vanilla & almond extract); pour mixture into the batter and stir until combined. Stir in chocolate chips and coconut flakes.
For each cookie, drop 1 Tbsp. (or 2 Tbsp. for bigger cookies) of dough 2 inches apart onto the baking sheets. Note: Some of the dough might fall apart as you try to drop it – just roll it in your hands a little to shape it before putting it back on the sheet. It will still bake okay.
Bake for about 15 minutes. Let them cool slightly before moving them to a plate or tray. ENJOY these delicious guilt free cookies.
You can try substituting peanut butter instead of the coconut flakes or even adding a bit of natural peanut butter to the mix. I haven’t tried this yet but it definitely sounds good.
Do you have a great vegan cookie recipe you’d like to share?