Need A Crowd-Pleasing Vegan Dessert For Your Summer Holidays? Bake A Few Extra Batches Of These Vegan Cookies And Keep Them In Your Freezer.

Need a crowd-pleasing vegan dessert for your summer holidays? Bake a few extra batches of these vegan cookies and keep them in your freezer. For a tasty change, swap out dark chocolate for vegan white chocolate and pecans for the walnuts.
Need a crowd-pleasing vegan dessert for your summer holidays? Bake a few extra batches of these vegan cookies and keep them in your freezer. For a tasty change, swap out dark chocolate for vegan white chocolate and pecans for the walnuts.

Nutty Oat and Chocolate Chip Cookies

Makes 24 cookies

Ingredients:

  • 1 tablespoon ground flax

  • 3 tablespoons water

  • 1 cup white whole wheat flour

  • 1 cup rolled oats

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup firmly packed brown sugar

  • 1/2 cup (1 stick) vegan margarine

  • 1 teaspoon pure vanilla extract

  • 1 cup chopped dark chocolate

  • 1 cup chopped walnuts

  • 1/2 cup sunflower seeds


Directions:

  1. Preheat oven to 400 degrees F. and line 2 large baking sheets with parchment paper.

  2. In a small bowl, stir together flax and water. Set aside for 5 minutes or until thickened.

  3. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.

  4. In a large bowl, beat sugar and margarine until combined. Beat in flax mixture and vanilla.

  5. Add flour mixture to sugar mixture and stir until combined. Stir in chocolate, walnuts, and sunflower seeds.

  6. Drop heaping tablespoonfuls of dough onto baking sheets, spacing dough about 2 inches apart.

  7. Bake for 15 minutes or until cookies are set. Let cool on baking sheets for 5 minutes then transfer to wire racks to continue to cool.


Cook's note: Let cookies cool completely before storing in an airtight container for up to 3 days or before freezing for up to 2 months.

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