Vegan Brownie-Oat Cookies
photo by LUv 2 BaKE
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
20-30
ingredients
- 2⁄3 cup flour
- 1⁄3 cup sugar
- 1 cup oats
- 1⁄2 cup cocoa powder
- 1 teaspoon baking powder
- 1 egg substitute
- 1⁄3 cup maple syrup
- 1 teaspoon vanilla
directions
- Mix egg replacer, vanilla, and syrup.
- Add to dry ingredients and stir until moistened.
- Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.
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Reviews
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I agree with some of users that these were initially VERY dry. After adding a tablespoon or so of soy milk and a little agave nectar, they turned out quite well though. They are very tasty and my kids loved them! -
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! -
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. -
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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Tweaks
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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!
RECIPE SUBMITTED BY
Smileyfroggy
greenville, sc
