Chocolate Chip Oatmeal Vegan Cookies

Hearty, heavy, comfort food vegan cookies! So good as a treat, but I usually have two for breakfast and it gives me energy all day! They are chewy and dry, more like a scone than a cookie and really good with tea or juice! I make them big enough so that I only get 8 cookies out of the batch, but you could make them smaller and probably cook them a few minutes shorter. I adapted this recipe from a vegan tea cookie recipe in a magazine.

• Ready In: 23 mins
• Serves: 8-12
• Yields: 8-12 cookies

Ingredients

• 2  cups whole wheat flour
• 1⁄2 cup sugar (I use Florida Crystals evaporated cane juice instead)
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄2 cups soymilk (vanilla, plain, or chocolate, you can also use almond milk)
• 1⁄4 cup canola oil (or other preferred oil)
• 2  teaspoons vanilla
• 1 1⁄2 cups old fashioned oats (more or less if desired)
• 1⁄2-1  cup semisweet vegan chocolate chips (I like tropical source, enjoy life, or trader joe brands)

Directions

1. Preheat oven to 350°F.
2. 1. Mix together soy milk, oil, and vanilla.
3. 2. Then mix in all other ingredients except the chips and oats. If batter is too dry, add in extra 1/4 cup of soymilk.
4. 3. Add oats and chocolate chips. Depending on the amount of oats you prefer, you might have to use the full 1 1/2 cups of soymilk to keep the batter the right texture, whereas if you only use 1/2 cup of oats 1 cup soymilk works fine.
5. 4. Spoon onto cookie sheet. I usually make these cookies huge (about 8 per batch), but they work if you make them smaller too.
6. 5. Bake at 350F for 13 minutes. (Less time if you make them smaller than I do.).
7. 6. ENJOY!:-) I usually store them in the fridge and reheat for 25 seconds in the microwave cuz I like them warm!