Looking for a cookie with a fiber kick? This is the recipe for you!
This cookie derives from a non-vegan recipe my mom found and was changed to create a whole new cookie! It is soft, and delicious with a cinnamon chocolate flavor.
How to:
The first step to these easy cookies is to clean your work surface and get out either your mixing bowl or your electric mixer. If you use an electric mixer like me, make sure your flat beater attachment is clean and ready for use. This is the one that looks like an arrow with a y through it. Once I got out these tools, I set out all of my ingredients. I like to have all parts of the recipe in front of me so I don't have to rummage through the kitchen at the same time. I also set out my measuring cups and measuring spoons for this same reason.
All this recipe takes is:
1/2 cup vegan butter, softened (I use Earth Balance)
2/3 cup organic brown sugar
1 vegan egg (I use Bob's Red Mill Egg Replacer, but you can also use applesauce)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups rolled oats
1/3 cup vegan chocolate chips (I use Enjoy Life)
When we would make these tasty cookies at home my mom would also add about 3/4 cup craisins and 1/2 cup chopped walnuts. These two extra ingredients make the cookies extra tasty and filling, but unfortunately, I didn't have either this time around. Nethertheless, oats and chocolate chips are a perfect combination.
First, I measured out my organic brown sugar and I always add just a little bit extra for sweetness. Then, using the same glass measuring cup to limit dishes, I measured out my vegan butter. If you have a limited supply of vegan butter, like me, the recipe also works using 1/4 cups vegan butter with 1/4 cup olive oil.
After mixing my butter, oil, and sugar, I prepared my vegan egg. For Bob's Red Mill Egg Replacer, all you do is mix 1 tablespoon of the powder with 2 tablespoons of water and let it thicken for one minute. While it's thickening you can add your vanilla to the wet ingredients. Once the egg replacer has thickened, you can add it as well. For this recipe we have also had very good luck with using apple sauce instead of an egg replacement.
In a separate bowl, I combined the flour with the baking soda, cinnamon and salt. You can add more than 1 teaspoon of ground cinnamon if you really enjoy it like I do. I have also added a little bit of nutmeg to make it a little bit more of a fall flavor. After mixing all of the dry ingredients you can add them to the wet ingredients in your electric mixing bowl.
Once all the ingredients were mixed together nicely, I added the 1 3/4 cups oats. And after "sampling" a few of the chocolate chips, I added those too. This is when you would add dried craisins and/or chopped walnuts if you wanted. I didn't have anything like that so I stuck with chocolate chips and oats. Either way you can't go wrong, the dough is delicious! I mean the cookies...
After eating more cookie dough than I should, as per usual, I covered it and put it in the fridge to chill for a bit. This process of letting the dough chill in the fridge is meant to make them a little thicker. While they chilled, I preheated the oven to 350° Fahrenheit. After about a half and hour, I took out the cookie dough and spooned it onto the baking sheet covered in parchment. I left the little spoonfuls of dough in cute little balls and placed them into the oven. They cooked for about 12-13 minutes. They will be a nice golden brown when they are done, but you can always cook them more or less depending on how you like them.
This recipe produced 18 small and delicious cookies. If you wanted to make larger cookies or even more smaller ones, I would recommend doubling the recipe. It doesn't make very many but each one is extremely tasty!
When your timer is up, take them out of the oven if they are ready and place them on a cooling rack. After a few minutes on here, they are ready to be devoured! I would highly recommend dipping them in some cold almond milk for an extra tasty treat!
When your cookies have cooled, if you haven't eaten them all you should put them in a sealed, airtight container. You don't need to put them in the fridge, but I do because I find them to be extra crunchy when refrigerated.
The next morning, when I was drinking my coffee I got out these cookies and dipped them in it. I would highly recommend this! It is delicious!
I hope you enjoy this recipe and find them to be as scrumptious as I do!
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