Vegan Brownie-Oat Cookies
- Ready In:
- 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
- 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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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
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
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
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
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