Prep 5 mins
Cook 8 mins
My favorite vegan cookie - while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time.
- 1⁄3 cup smooth cashew butter or 1⁄3 cup almond butter or 1⁄3 cup peanut butter
- 2 tablespoons canola oil
- 1 cup sugar
- 1⁄3 cup soymilk
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup rolled oats
- 1⁄2 cup non-dairy chocolate chips
- 1⁄2 cup chopped macadamia nuts or 1⁄2 cup walnuts
- Preheat oven to 425°F Oil a large baking sheet; set aside.
- Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
- Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
Added a small banana, substituted 1/2 cup agave nectar (about) 1/4 cup of brown sugar for the Sugar, turned down the temp a little bit (to 400) - and these were ah.ma.zing!!!!
I have been making these cookies for years now. They are so crazy good. I bring them to parties and I get half a dozen requests for the recipe. No one knows they're vegan and no one needs too. They are delicious - period. One thing I'll add is that I make a healthy version for my kids that is equally popular (with them and others). I halve the sugar (always brown here!), I put 1/2 cup choc chips and 1/2 cup raisins, 1/2 cup pecans and then whatever else - chia seeds, sunflower seeds, flax, etc. They are so chock full of good stuff and they taste like a treat. My four year old - very picky eater - would never stop eating them if I didn't intervene. She cries when I stop her at three. So glad I came across this recipe. I really can't say enough. Make them. Eat them. Serve them. So good.
I wanted to love these based on all the reviews, but they were just okay. I used a small banana and substituted with agave for some of the sugar. The consistency was like that of a muffin with a slightly crusty exterior. Won't bake again in a hurry, but still edible.