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Oatmeal Chocolate Chip Cookies (with flaxseed)

What you need: 

1 cup dairy-free margarine, preferably Earth Balance
1 cup sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons flaxseed meal
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats, thick cut if you can get them
1 cup or more dairy-free vegan chocolate chips

What you do: 

Preheat oven at 375 degrees F. Mix together flaxseed meal and water, set aside for 3-5 minutes. Cream (beat well) vegan margarine and both types of vegan sugar. Stir flaxseed mixture and add with vanilla to the vegan margarine mix. Beat until blended. Sift together dry ingredients, except oats and chips. Add to vegan margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.
Bake 8-12 minutes, depending on size of cookies.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

:D These cookies are FABULOUS!!! I pretty much followed the recipe, except for using only 3/4 C. each of the sugars, and used dark chocolate chips... YUMM!!! They've got a great texture too. Thanks for sharing!

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i don't remember the answer to this question, although i know it's been answered before. anyway, here it goes...which brand of chocolate chips is vegan? ???

Sunspire is the one most cited, but read the ingredients on the package-lots are dairy free.

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i don't remember the answer to this question, although i know it's been answered before. anyway, here it goes...which brand of chocolate chips is vegan? ???

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These cookies are seriously scrumptious!  They are moist and chewy and stay that way after cooking and being stored.

You can safely reduce the margarine (by substituting 1/2 cup or less with apple sauce) and sugar by a bit and they still taste great.

They don't collapse into flat cookies during baking, so if you prefer your cookies that way, just flatten then with the back of a spoon before baking.  Whether they're mound-like or flat, they taste great either way!  Great recipe. ;)b

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Yummers! I used vanilla yogurt instead of marg and used about half the amount of sugar. I made them into heart shapes and "iced" them with nutella. Hehe! :)

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Heh, I'm glad everyone appreciates the photo. I risked severe hand-strain posing for it :P

As for the recipe, it is wonderful. I used it essentially as-is - the only significant deviation was that I used carob chips instead of chocolate. My first time was a test, since I was trying to find a good recipe for a bakesale. It passed the test and I made a double-batch last night. They sold like crazy today. I even made them "double-thick" by using a 1/3 cup measuring cup to pack in the dough and press onto the cookie sheet (20-minute cooking time seemed just about perfect for this thickness).

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No comment on the recipe, but vorschlumpf's photo was hilarious!! ;D

haha, ditto that
!

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No comment on the recipe, but vorschlumpf's photo was hilarious!! ;D

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vorshlumpf, your photo made me laugh so hard!

When I was a kid, my dad went up north every year to go hunting with friends of his (yeah, i know...) and one of his hunting buddies, a baker, would always give my dad bags and bags of these huuuuuge oatmeal cookies to bring home. They were amazing, and they had EVERYTHING in them; pumpkin seeds, chocolate chips, coconut, raisins, peanuts, sesame seeds, almonds, small candies....you name it, and it somehow made it's way into these giant cookies.

I crave them a lot but I haven't gotten around to trying to make some of my own like that because I wouldn't even know where to begin! But seeing your huge oatmeal cookie photo on this post means I'm gonna have to try this recipe and see if I can't recreate a childhood indulgence :)

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:D These cookies are soooo fantastic! I used sucanat for all of the sugar and they are just out of this world! I'm sitting here eating the dough and typing one handed  :)

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