NOVEMBER’S COOKIE OF THE MONTH: VEGAN OATMEAL CHOCOLATE CHIP COOKIE

 

I love oatmeal raisin cookies but my daughter would argue that the raisins should be replaced with chocolate chips.  If you love both or can’t decide you can include both in this cookie.  I held back enough oats so you can add raisins, nuts or even your favourite dried fruit in this recipe.  It won’t affect how soft and light this yummy delight is so go crazy and let me know how they turned out.

Preheat oven to 350F and line 2 cookie sheets with parchment paper. In a small bowl, whisk together flour, baking soda, salt and cinnamon.  Set aside.

In a large bowl, cream together the butter and sugars for approximately 1 minute.  Mixture should be a light brown. Beat in aquafaba and vanilla extract.  Make sure you scrape down the sides as you mix.

Gradually add the flour mixture to the wet mixture until combined.

Stir in oats and chocolate chips.  Cover the bowl and place cookie dough in the refrigerator for 30 minutes to allow dough to firm up.

Scoop 2 tablespoons of batter onto cookie sheet for each cookie.  Allow approximately 1 inch between each cookie.  Bake for 12 – 14 minutes.

 

Let cool and indulge!

Print
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NOVEMBER’S COOKIE OF THE MONTH: VEGAN OATMEAL CHOCOLATE CHIP COOKIE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 22-24 minutes
  • Yield: 24 cookies 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American

Description

I love oatmeal raisin cookies but my daughter would argue that the raisins should be replaced with chocolate chips.  If you love both or can’t decide you can include both in this cookie.  I held back enough oats so you can add raisins, nuts or even your favourite dried fruit in this recipe.  It won’t affect how soft and chewy this yummy delight is so go crazy and let me know how they turned out.


Ingredients

Scale
  • 1 cup gluten free flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup (1 stick) vegan butter
  • ½ cup organic brown sugar
  • ¼ cup organic cane sugar
  • 3 tablespoons aquafaba*
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ cups old fashion rolled oats (not instant oats)
  • 1 cup dairy free chocolate chips

Instructions

  1. Preheat oven to 350F and line 2 cookie sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, salt and cinnamon.  Set aside.
  3. In a large bowl, cream together the butter and sugars for approximately 1 minute.  Mixture should be a light brown.
  4. Beat in aquafaba * and vanilla extract.  Make sure you scrape down the sides as you mix.
  5. Gradually add the flour mixture to the wet mixture until combined.
  6. Stir in oats and chocolate chips.  Cover the bowl and place cookie dough in the refrigerator for 30 minutes to allow dough to firm up.
  7. Scoop 2 tablespoons of batter onto cookie sheet for each cookie.  Allow approximately 1 inch between each cookie.
  8. Bake for 12 – 14 minutes.Let cool and indulge!

Notes

Tip:  I use the Wholesome brown sugar brand.  It’s guarantee vegan!

*What is aquafaba??  It is the liquid in canned chickpeas.  Don’t ever pour that down the drain!!!  You can store it in a glass container in the refrigerator up to 1 week, or freeze it in ice cube trays.  Aquafaba is a great binder and you will see it used in many of my recipes.

Cookies can be stored in an air tight container for 1 week.

Keywords: vegan cookie, gluten free cookie, oatmeal, chocolate chip, snack. dessert

 

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