Name: Vegan Brownie-Oat Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 20-30 serving(s)
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

14

Recipe by Smileyfroggy

14

People talking

Join In Now Join the conversation!

Vegan Brownie-Oat Cookies created by LUv 2 BaKE

Ready In:: 15mins
Serves:
Units:

14

People talking

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Smileyfroggy

Contributor

@Smileyfroggy

Contributor

""

recipes

32

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by kristina_garo

10/1/2013

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
review by eco-eater

10/21/2008

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
review by Demandy

3/30/2008

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
review by LUVMY2BOYS

2/12/2008

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
review by WonderTasteBuds

2/4/2008

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