Double Chocolate Oatmeal Cookies
I know what you’re thinking, two chocolate recipes in a row? I know, but doesn’t everybody love chocolate? And this recipe is just too good not share. Every Friday night my husband and I get together with a group of our friends for dinner. I always bring along the same thing, freshly baked vegan trail mix cookies, because they are such a hit with our friends. But this week, I wanted to mix it up and try something new. Variety is good for the soul, right? So, I turned to one of my trustworthy cookbooks, Vegan Cookies Invade Your Cookie Jar, and gave this recipe a try. They were a huge success! Everybody loved them. Looking at the recipe, I assumed that the cookies would be very fudgy and rich. However, the oatmeal made them quite hardy and quite delicious! Eat a couple with cold glass of soy or almond milk, and you’ll be in heaven.
I frequently get many comments and questions regarding chocolate and being vegan. YES, vegans can eat chocolate! Just not every kind of chocolate. Chocolate comes from the pod of the cocoa tree. What makes chocolate a no-no for vegans is when fillers are added: butter oil, whey, non-fat dried milk solids, or milk fat. For any of you dark chocolate lovers out there, you’ll know that you don’t need cow’s milk to make great tasting chocolate. All you need is cocoa, cocoa butter, sugar and sometimes vanilla. And yes, cocoa butter is vegan friendly because it’s just the fat portion of the cocoa bean. The best rule of thumb when buying anything chocolate is to read the ingredient list on the food labels. You should also check out this great comprehensive list of vegan chocolate from VegNews here.
2 cups quick-cooking oats
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cup white sugar
2 tablespoons ground flax seeds*
2/3 cup nondairy milk
2/3 cup canola oil
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3/4 cup vegan chocolate chips
*Flax seeds can be easily ground in a coffee grinder!
yields 2 dozen cookies
Preheat oven to 350° F and line two baking sheets with parchment paper.
In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil and vanilla and almond extracts and beat until well mixed. Fold in half of the flour mixture and stir, then fold in the remaining half. Just before the mixture is completely combined, add in the chocolate chips.
For each cookie, drop 2 generous tablespoons of dough onto the cookie sheet, leaving about two inches of space in between each cookie. You can leave the dough unflattened for a more chewy cookie or flatten with slightly moistened fingers for a bit firmer texture. Bake for 10-12 minutes until the cookies are firm and risen. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in a tightly sealed container.
About Stephanie Watkins
Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.
23. September 2012 by Stephanie Watkins
Categories: Baking, Sweets | Tags: baking, chocolate, cookies, double chocolate, fudge, oatmeal, sweets, vegan, Vegan Cookies Invade Your Cookie Jar | 5 comments