Prep 15 mins
Cook 25 mins
These are made with oil instead of butter/margarine. They are moist and keep well. Mine tasted better the day after I baked them. They are loosely based on a recipe from How it All Vegan (#26584). The dough is extremely moist, and it maybe possible to cut back on the amount of oil or soy milk.
- 1 1⁄2 cups flour
- 1 cup oats
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup brown sugar or 1 cup dry sweetener
- 1⁄2 cup oil
- 1 teaspoon vanilla extract
- 1⁄2 cup soymilk
- 1 cup chocolate chips or 1 cup carob chips
- Preheat oven to 350 degrees.
- Whisk together dry ingredients (flour, oats, baking powder, baking soda, salt) in a bowl.
- Mix together the sugar, oil, soymilk, and vanilla.
- Slowly mix in the dry ingredients. Stir in the chocolate chips.
- Spread the mixture into a greased 9x13" pan.
- Bake for approximately 25 minutes or until the cookie bars are golden on top.
- Cool and cut into bars.
Nice easy recipe that was enjoyed by all! Nice to have on hand. Thanks for sharing!
These bar cookies are terrific!!! I don't have any food allergies or dietary restrictions, just liked the idea of a simple recipe that didn't rely on eggs and/or butter which aren't always necessarily on hand. My thinking was "Anything with a whole cup of brown sugar can't turn out bad!" And I was very pleasantly surprised with the end product! The only change I made was that I subbed half the chocolate chips for butterscotch chips and would definitely do it that way again. As other posters mentioned, these do keep well and stay moist, but it is a little awkward getting the dough into the pan since it is rather sticky and the dough doesn't adhere to the chocolate chips. That being said, it all seemed to come together as it baked, and looked nice with whole chips on the top. Thank you for sharing this delicious recipe! I'll be making it much more in the future!
I can't believe I found a recipe for (my favorite) chocolate chip oatmeal cookies that's milk-soy-egg allergy-friendly!!! Oh thank goodness. I used rice milk in place of soy milk, and I replaced all but 2 Tbs of oil with applesauce. I liked the results in my 9x13 pan, but it does have a slight taste of "something missing" but I'm pretty sure that just means I need to add more salt. My chocolate chips did stick to the batter nicely, but I did replace most of the oil with homemade applesauce. I'm so happy I found my favorite cookie without allergens!!!