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.
- 78.07 ml smooth cashew butter or 78.07 ml almond butter or 78.07 ml peanut butter
- 29.58 ml canola oil
- 236.59 ml sugar
- 78.07 ml soymilk
- 4.92 ml pure vanilla extract
- 236.59 ml whole wheat flour
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml rolled oats
- 118.29 ml non-dairy chocolate chips
- 118.29 ml chopped macadamia nuts or 118.29 ml 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 love this recipe! I've tried many variations. My favorite so far was when I substituted the chocolate for carob chips, sugar for 2/3 cup brown sugar, I used a banana rather than oil, and added unsweetened coconut. So delicious! Thank you so much!
It was very good, but I had to simplify it by using a Betty Crocker oatmeal cookie mix instead of these ingredients: 1 cup sugar 1 cup whole wheat flour 1?2 teaspoon baking soda 1?2 teaspoon salt 1 cup rolled oats The store-bought mix measured to about 3 cups, so I used the rest of the ingredients in this recipe instead of butter and eggs recommended on the package. Turned out great. My husband was on a vegan lent diet and loved them. And I saved a bunch of money since I didn't have to buy more rolled oats, wheat flour, and sugar than I would've used.