chocolate chip, cookies, recipe, vegan

Cookie Recipe (FINALLY!)

The recipe for the (long ago) aforementioned melt-in-your-mouth chocolate chip oatmeal cookies.

Vegan Melt-in-Your-Mouth Chocolate Chip Oatmeal Cookies

1/3 cup nondairy milk (soy, hemp, almond, rice, whatever your poison)
2 TBS ground flax seeds (or flax meal)
2/3 cup brown sugar
1/3 cup oil
1 tsp vanilla extract
3/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup (or more) vegan chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, vigorously mix together the non-dairy milk and flax meal with a fork. Add in the brown sugar and oil and mix until it resembles caramel, about 2 minutes. Mix in the vanilla extract. Sift in the flour and salt. (If you don’t have a sifter–like me!–just be sure you don’t have a lot of clumps/lumps) Mix the dry ingredients in as they are being added. Fold in the oats and chocolate chips with a rubber spatula.

3. Drop dough in generous tablespoons (I like big cookies, so I made my lumps the size of golf balls), about 2 inches apart, onto the baking sheet. Flatten the tops of the dough a bit so they’ll look more like cookies when they bake. Bake for 10 to 12 minutes. (Extra gooey if you take them out after 10 minutes!)

4. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in a tightly covered container, or in your belly. ;P

Recipe yields a dozen big cookies or 2 dozen weenie cookies.


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