These were very yummy - not too sweet and all three of my children loved them! I used spelt flour and 1/3 cup cocoa and EnerG egg replacer. I baked for 10 minutes as per the directions and they turned out slightly crunch on the outside and chewy on the inside - the best of both cookie worlds! I'll definitely keep this recipe on hand as they made a quick and easy lunchtime snack. Thanks for posting!
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Unfortunately I have to agree with another reviewer. There was not enough liquid in this recipe and i had to add an extra 1/3 cup of yogurt in addition to the egg. It was still extremely dry and when cooked it tasted just like cocoa and flour, it didn't rise or anything. I cut the cocoa down to 1/3 cup as other reviewers suggested. I used splenda and sugar free maple syrup, not sure what happened.
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These were very yummy! I used oat flour for the regular flour, Splenda, about 1/3 cup cocoa as suggested. I also used sugar free maple syrup & over-baked mine just a little bit so they weren't as soft as I like!-but I baked mine in my toaster oven so I should've adjusted accordingly :-). These were a sweet, guiltless treat & thank you for sharing them!
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These are very yummy! I've made two batches now. The first time I used tofu as an egg substitute. As the dough was very dry I did have to add water. Also, I took the advice of the others and used only 3/4 a cup of cocoa.
The second time I followed directions exactly but I used half a banana for the egg substitute and added about a half a cup of nuts and 1/3 a cup of orange juice-the additions make for a nice nutty and fruity snack for anytime.
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I'm not sure if I did something wrong, but these cookies were gross, I actually had to throw everything away. They definately were not sweet enough and basically just tasted like cocoa and flour. My advice would be to add more suger and lose some of the cocoa if you choose to attempt this recipe.
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The cookies are great! I love the fact that they're so healthy as well! However, I added in some egg albumen as the wet ingredients were not sufficient to moisten all the dry ingredients. Perhaps vegans could include another egg substitute to make up for the lack of wet ingredients.
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These cookies were great. I used all whole wheat flour, and they turned out fine. The amount of cocoa might have been a bit much, but they still tasted fine. Thank you for this recipe. I love sweet things, but I only like to indulge if they're free of fatty things.
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I was not sure what to expect of these cookies or what vegan cookies would be like in terms of texture. I added some unsweetened coconut, and lessened the sugar as suggested by the other reviewers. Moist and soft, good chocolatey taste. No guilt eating these!!
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These have an intense chocolate flavor which I loved. I like the crunch of the oats in these too. I used maple flavored pancakes syrup instead of maple syrup so they turned out just a little sweet which I acutally quite liked. I'll definitey be making these again.
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We loved these! I made them as stated except I used whole wheat pastry flour and 2 egg whites. They baked for close to 15 minutes. I did find it a bit difficult to get them into balls but I just smooshed them together. I froze a bunch of them for lunch box treats. Yum.
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I tried a very similar recipe at http://www.fatfree.com/recipes/cookies/brownie-oat-cookies, is that one yours too and just a different variation? anyway I really liked these, so far one of my favorite vegan cookie recipes. yum.
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I am so thrilled about these! I happened upon them and chose them for the Healthy ABC game and I'm so glad I chose these! They have delicious chocolate flavor, wonderful chewiness from the oats, soft tender but not cakelike chocolate cookies. Do you know how long I've been looking for something like that?! And these are healthy!! :) You've made my week with these jems. I did use whole wheat pastry flour and substituted the sugar with Sucanat and substited the egg substitute with a real egg. I'm not vegan but I do like to eat healthy, but haven't had a chance (or the courage) to try the various egg subs yet. The cocoa I have is a very heady organic Dutch-Process and when I have used the full amount called for in the recipe it is often too much. I used only 1/3 cup which was just right. For kicks (and because I'm addicted to the stuff) I added about 2 Tbs of coconut. Terrific! Next time (and there will be many, believe me!) I may try using a little less sugar- as good as they are, I think I could stand them to be a tad less sweet. All-in-all, *fantastic*! Vegan cookie recipes are often a dime a dozen- just substitute margarine for the butter and you're there. But these don't have a single drop of oil, butter/margarine or shortening, which is so amazing for how delicious they are! I HIGHLY recommend these! They were fast and easy to make too- I got 21 cookies a little larger than silver dollar sized. Thank you a million- these are AWESOME!
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Very easy and delicious. I used half whole wheat, half ap flour, splenda instead of sugar, carob powder instead of cocoa and sugar free breakfast maple syrup (that was all I had). I also halved the recipe. Thank you for the recipe... it will be used many times in the future for those quick "sugar" fixes!
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