Nutty Oat and Chocolate Chip Cookies

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:

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  • 1 tablespoon ground flax
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  • 3 tablespoons water
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  • 1 cup white whole wheat flour
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  • 1 cup rolled oats
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  • 1 teaspoon baking powder
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  • 1/2 teaspoon baking soda
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  • 1/2 teaspoon salt
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  • 1 teaspoon ground cinnamon
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  • 1/2 cup firmly packed brown sugar
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  • 1/2 cup (1 stick) vegan margarine
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  • 1 teaspoon pure vanilla extract
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  • 1 cup chopped dark chocolate
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  • 1 cup chopped walnuts
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  • 1/2 cup sunflower seeds

Directions:

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  1. Preheat oven to 400 degrees F. and line 2 large baking sheets with parchment paper.
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  3. In a small bowl, stir together flax and water. Set aside for 5 minutes or until thickened.
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  5. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
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  7. In a large bowl, beat sugar and margarine until combined. Beat in flax mixture and vanilla.
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  9. Add flour mixture to sugar mixture and stir until combined. Stir in chocolate, walnuts, and sunflower seeds.
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  11. Drop heaping tablespoonfuls of dough onto baking sheets, spacing dough about 2 inches apart.
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  13. 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.

More yummy vegan dessert recipes!

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