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veggie@execpc.comChocolate-Chip Oatmeal Nut CookiesIngredients (use vegan versions): 1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup sugar or Sucanat (granulated cane juice)
1/3 cup soy milk
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup dairy-free chocolate chips (try Sunspire brand)
1/2 cup chopped macadamia nuts or walnuts
Directions:1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
2. 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).
3. 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.
Note: These cookies, while not low-fat, are free from margarine or other hydrogenated oil. They are great for bake sales, to serve to skeptical meat-eating friends, or just as a reward for a week of hard work!
Makes: 24 cookies
This recipe is delicious - I make these cookies quite often. Just don't over-bake them unless you know a really good dentist. A couple of minutes too long in the oven and you'll be eating rocks! The stated 8 minutes is enough.
Archived comment by: keith
I agree about the baking time. Delicious cookies. I added raisins instead of the nuts though and that was very tasty.
Archived comment by: brenda
I agree Brenda. It is just as good with raisins. In other recipes you can add raisins and it is just as good.
Archived comment by:
dtollive@wppost.depaul.edu
These are the best vegan cookies. I make them all the time and people always love them.
Archived comment by: emily
Cook the cookies for only 6 minutes if you want to be able to eat them the next day. They are so very good!
Archived comment by: jillan
what kind of nut butter did you all use?
Archived comment by: emily
these cookies are awesome!! i cooked them for only 6 minutes and they stayed moist for days.
Archived comment by: cannev
These cookies are super rad! All of my non-vegan friends love these. I only bake them for five minutes and they stayed nice and chewy for days. Kudos to whom ever thought of this recipe.
Archived comment by: japeri
These cookies were sooooo great! Infact, the cookie dough was excellent raw (and its safe!) I cooked mine for 8 min. at least and the dough was still so fluffy, so I was tempted to leave them in. Good thing I removed them because they really toughened up when they cooled down!
Archived comment by: monkeygorillagirl
I used cashew butter, and these cookies turned out great! (To veg and non-veg taste buds alike.) Definitely only bake for 5 min...they stay good for several days.
Archived comment by: spharster
These cookies are scrumptious! Instead of vegan sugar/sucanat, I used maple syrup and then decreased the amount of soy milk to a generous tablespoon, and they turned out nice and chewy. Also, I doubled the amount of chocolate chips, using the Tropical Source peanut butter chocolate chips. These are a huge hit with non-vegans and quick & simple to make. Thanks for the recipe!
Archived comment by: cathy B
I've made these a few times, and I leave them in for about ten minutes - any less and they're a bit rich and doughy. I like my biscuits crunchy (although they're not so much crunchy as just *cooked*)! Also, I find them quite sweet, so I put a little bit less sugar in.
Archived comment by: eixmi
These cookies are the BEST vegan cookies I have had so far, and I've made a LOT of cookies. Definitely undercook them a little and they will stay good for days, otherwise, you'll break your teeth. The dough is also very tasty and its easy to find people to clean the bowl!
Archived comment by: myralee
These are wonderful! First time I've made cookies w/o partially- or hydrogenated oils. They didn't turn out flat like traditional cookie recipes I've made in the past. Great recipe -- thanks.
Archived comment by: debbieKay
WOW! These were fantastic! I used peanut butter, omitted the nuts, and only baked for 5 minutes. Great the next day and a hit in the family. Great recipe.
Archived comment by: valerie747
These are by far the best cookies I've ever made from scratch. I tweeked the recipe a little though, instead of plain soymilk I made Soy butter milk from another recipe(combine one cup soy milk and a tablespoon vinegar). I used half whole weat flour and the other half regular flour, added dried cranberries and dark chocolate chips, plus chopped walnuts. Wow, these are good!Five to six minutes and they're so soft in the middle, cooked with a nice golden broun crust,mmmmmm mmmm.
Archived comment by: ronies
These were AWESOME, I halved the recipe just in case things did not turn out pleasureably and now I wish I hadn't; there are not nearly enough to go around. I did howe'ver make a few slight changes: 1)I substituted half the sugar with maple syrup 2)I added 1/4 tsp of baking powder (remember, I halved the recipe... so if I made the full recipe I would add 1/2 tsp) 3) I reduced the oven temperature to 400 and baked the cookies for 10 minutes 4) and for half my cookies I added chocolate covered espresso beans which I chopped into bits (right now is the equivelent of finals for the seniors at my school and they're in the final stretch) Finally all this is done by someone baking at 7,000 ft... but the resulting cookies were not the least bit hard (which my last cookies from a tried and true (at sea-level) recipe were)! Au contrare these were crispy on the edges, chewy in the middle and absolutely delectable.
Archived comment by: mitenka
wow!! these are amazing! seriously. the best vegan cookies ive had. i used regular ol peanut butter, adding a little almond extract along with the vanilla extract, and used raisens instead of walnuts and everyone loved them. soo good. the almond extract really added a lot. i would recommended it for sure. as my vegan boyfriend exclaimed this is like an orgasm of flavors haha. he told me to quote him.
Archived comment by: brownpaperstars
Great cookies! I followed the recipe pretty much using cashew butter, walnuts, 1/2 c regular whole wheat flour + 1/2 c unleached all-purpose flour, a little extra vanilla soymilk, and the rest of the ingredients as stated. I baked the first tray at 425 F for 6 minutes. The bottoms of the cookies were a little too dark, I thought. The next tray I baked at 400 F for 6 minutes. I thought the second try turned out better. Cookies aren't generally cooked at this high a temperature. I may experiment next time, lowering the temperature even further to 375 F and maybe baking an extra 1-2 minutes. Overall, these are simple, delcious cookies!
Archived comment by: willwolf
Awesome cookies! I added raisins instead of nuts and the balance between the peanut butter, chocolate and raisin flavors is perfect. Theyre nice and chewy too. I reduced the sugar to about 3/4 cup and they taste perfect. I noticed that the bottoms of the cookies got dark really quickly, so you definitely have to watch them. Perhaps a lower temperature would be better. Anyway, these are fantastic, I have found my new favorite cookie recipe!
Archived comment by: veganosaurus
Terrific cookies! I substituted raisins for the nuts and addes 1/2 cup shredded coconut as well. Theyre delicious! I agree with all the comments about the baking time-- some of mine started to burn on the bottom by the time they came out of the oven. I think 425 is a bit high for cookies anyway-- don't most cookie recipes call for a temp of 350 or so? I think the next time I make these I'll lower the temp and let them cook a bit longer. But that's my only criticism of this recipe, its really awesome.
Archived comment by: veganosaurus
Whoops, LOL I didn't realize I'd already commented on this recipe- heh, sorry....
Archived comment by: veganosaurus
the BEST oatmeal cookies i ever made!
Archived comment by: kattiwankis
this is the first vegan oatmeal cookie recipie ive made that stayed together and tastes great! i used almond butter and added chocolate chips and chopped almonds. delish. they have a good nut flavor along with the oats without being overly sweet or funky. thanks! ill be making these again.
Archived comment by: baypuppy
These are excellent! I've made them twice, so far. I added a cup of coconut and left out the nuts. I used almond butter.
Archived comment by: gentlerain
The first ingredient is the subtle zinger that sets these cookes apart. Very good with almond butter! To appease the people who wrinkle a nose at my healthy cooking style, I used regular chocolate chips. I also reduced the soymilk to 2 T and added 1 egg. I couldnt find any macadamia nuts that were not salted, but I'm still looking (I used walnuts and that's great)
Archived comment by: scuba_grl
i have made these twice. once with white chocolate chips and sliced almonds and again with mini chocolate chips and pecans, both times using almond butter. i also use fructose and whole wheat pastry flour. these stay soft and my kids absolutely love them. i feel good giving them such a healthy cookie.
Archived comment by: circe_golightly
These are very good. I changed a few things though to try to make them even more healthy. I used 2 tablespoons of apple sauce instead of oil and didn't add any choclate-chips. And I also used 1/2 sliced almonds instead of macadamias or walnuts because I didn't have either of those. I have made these about 3 times now, trying out different things every time and they always turn out fantastic. Thanks for the recipe!!
Archived comment by: sveggirl
awesome vegan cookies. very moist and yummy, and without a ton of margrine and silly egg replacers etc. i used macadamia nut butter which is very sweet and added less sugar and it was still delicious.i look forward to makeing more of these.
Archived comment by: almond
These are the best vegan cookies I've ever made. I've been bringing them to parties forever, and all my non-veggie friends LOVE them and can't believe they're vegan. I usually get requests to make them. Cashew butter is my favorite to use, it seems to make them more moist than regular peanut butter.
Archived comment by: spi77rit
These are the best cookies I have baked thus far! Whenever I bake cookies they come out heavy and usually healthy tasting. These, howe'ver, are really delicious and moist, and they hold quite well. The recipe is also quite easy. I imagine the different nut butters will make the cookies much different in taste; I can't wait to experiment. I added a teaspoon of almond extract as well as the vanilla and a handfull of coconut flakes. I also added raisins with the walnut. A little more soy milk was also needed, perhaps half a cup instead of the recommended amount.
Archived comment by: pio
Oh yes, I also added a 1/3 cup of sugar (instead of what's recommended), which made it sweet enough (particularly with the raisins).
Archived comment by: pio
a tad too sugary, i would use more peanut butter next time. i also used old fashioned quaker oats which probably made it a little too chewy. overall, pretty good, though.
Archived comment by: graciegoodness
I loved these cookies. I left out the nuts because my dad can't eat them and they still turned out fairly well. I only put them in the oven for about 6 minutes and they lasted for a few days and were still moist. They didn't last very long in my house, then again, nothing sweet really does.
Archived comment by: courty
Feb 14 2006 Based upon everyone comments to lower the temp, I baked mine at 400 degrees F. I used almond butter and whole wheat flour. I like big cookies. This recipe fit entirely onto one cookie sheet and barely made a dozen cookies. Definately doubling this recipe in the future.
Archived comment by: ivy100
Am I blind? Wheres the oatmeal in this recipe?
Archived comment by: moniWoweries
Just kidding, I am.
Archived comment by: moniWoweries
These were really good, I baked them for 7 minutes and they came out perfect. Definitely will recommend these.
Archived comment by: moniWoweries
Have not tried these but I do have a variation that I have used for other cookies that might be good here. Use pistachio butter instead of any other nut butter, replace vegan white chocolate chips for regular chocolate chips, add in dried cranberries, and if you want, instead of the macademias add pistachios. Mmmmm.
Archived comment by: lfinkels
These cookies are easy and really good! I am not much for cashew butter, like I am for peanut butter. So I was happy to find this recipe to help me not waste my cashew butter. I used only 1/2 cup of sugar and they are still plenty sweet. I might actually try it with less next time. I also used raisins instead of chocolate chips, only cause I didn't have chocolate chips. But, they still turned out great.
Archived comment by: lilmissdisney
I also forgot to mention that I did not use the canola oil it calls for, just the cashew butter. They still turned out great and now have less fat.
Archived comment by: lilmissdisney
