Ingredients
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1/3
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2
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1
-
1/3
-
1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
Vegan Chocolate Chip Oatmeal Nut Cookies,My favorite vegan cookie – while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time.,These are really good! Thats coming from a vegan-a-phobe. Second time making them, but this time using the Betty Crocker Oatmeal Cookie Mix shortcut and flattening the dropped cookie dough. They taste just as good as the first batch.,Like many others I too reduced the sugar by half and it was still plenty sweet. I made it gluten free by using cocount flour 1/3 cup (it’s extremely absorbent). Since used coconut flour I added a flaxseed ‘egg’ to keep it consistent. I also used almond milk creamer as, I’m avoiding soy. Last tip is that these cookies are very sticky. Oil the cookie sheet well, I had one well oiled pan and one not. So I learned that the hard way. Even my husband, who thinks oats are for horses, enjoyed these! I kept them as breakfast cookies as they are filling enough and have all that good stuff like oats and nut butter. For me personally, I much prefer one of these to a smoothie with the same ingredients!!
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Steps
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1
Done
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Preheat Oven to 425f Oil a Large Baking Sheet; Set Aside. |
|
2
Done
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Whisk Together First Five Ingredients Until Very Smooth. Add Remaining Ingredients, and Stir to Combine (be Sure to Mix in Thoroughly the Baking Soda and Salt--You May Want to Stir These Into the Flour First). |
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3
Done
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Drop Batter by Large Spoonfuls Onto Prepared Baking Sheet. Bake For About 8 Minutes, or Until Tops Just Begin to Crack. Remove Sheet from Oven, and Wait 10 Minutes Before Transferring Cookies to a Plate or Wire Rack. |
