search saves

Vegan Brownie-Oat Cookies

Vegan Brownie-Oat Cookies created by LUv 2 BaKE

Ready In:
15mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Smileyfroggy
Contributor
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. kristina_garo
    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!
    Reply
  2. eco-eater
    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!
    Reply
  3. Demandy
    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.
    Reply
  4. LUVMY2BOYS
    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!
    Reply
  5. WonderTasteBuds
    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.
    Reply
see 12 more icons / navigate / navigate-down
Advertisement