These are the chocolate chip cookies that my mommy produced me maturing– and it’s likewise one of the very first dishes that I ever veganized,waaaaay back in high school. At the time, I susbstituted vegan margarine for the butter, and since the recipe didn’t require any milk or eggs, it was otherwise already vegan.
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I had not had these in years, so my mommy decided to make them for me when I was home last month. She believed she ‘d try using coconut oil rather of margarine and guess what? They were even much better that method! The cookies were delicious and light, therefore much healthier than the original variation.
Yes, they have a cup of sugar in them (1/4 cup white, 3/4 cup brown). They also have 2 cups of oats, 3/4 cup of antioxidant-rich dark chocolate, an half a cup of heart-healthy walnuts. And hello, you got ta live a little sometimes?
Was attempting to use coconut oil from a container that I keep in my fridge, however it way too firm to even measure out of the container. If it’s winter season when you’re making these, or you live in a chillier climate, then you ought to be able to utilize the coconut oil at room temperature level. If it’s summer where you are and/or you live in a warm environment, then your coconut oil will likely be liquid at room temperature level.
Vegan Oatmeal Chocolate Chip Cookies
- 1 cup semi-solid coconut oil ( see note).
- 3/4 cup. brown sugar, firmly loaded.
- 1/4 cup. white sugar.
- 1 tsp. vanilla.
- 1 1/2 cups.flour.
- 1/2 tsp. salt.
- 1 tsp. baking soda.
- 1/3 cup.boiling water.
- 2 cups rolled oats.
- 1/2 cup sliced nuts (we utilize walnuts).
- 3/4 cupvegan chocolate chips.
- Beat coconut oil till soft. Sugarcoat and beat until fluffy. Add Vanilla. Add flour and salt and blend well.
- Dissolve baking soda in boiling water. Blend into mix. Stir in the rolled oats, nuts and chocolate chips.
- Roll in balls and flatten with fork dipped in cold water. Bake at 350F for 10 to 12 minutes.
Adjusted from the Chocolate Chip Cookies dish in the Best of Bridge cookbook.
Keep in mind about the Coconut Oil– If it’s summer where you are and/or you reside in a warm climate, then your coconut oil will likely be liquid at room temperature level. If that holds true, then you’ll require to let it firm-up in the refrigerator for about an hour. Keep inspecting on it– it needs to be have a thick however hollow consistency, like butter/margarine or shortening.