So often vegan cookies taste "healthy." That is, they're unfit for human consumption. Since it's my mission to make delicious vegan food, here's my composition of plant based chocolate chip oatmeal cookies.
The beauty of this method is that the substitutions work for most cookie recipes.
- The most important substitution is egg, replaced by blended flax seed and water. I use the ratio found at King Arthur Flour and blend using this immersion blender.
- Butter is swapped out easily for refined coconut oil.
You know my craziness in the kitchen. Not much for a recipe; I mixed things together until they looked right. In any case, it's important to add the flour after all the sugar and liquid ingredients have been thoroughly incorporated. Otherwise, with a lot of mixing, the gluten in the wheat begins to form, making a tough cookie. The very last step is to stir on the oats and chocolate chips. I used a nice vegan Belgian dark chocolate.
It's easiest to portion the cookie dough using a scoop. Onto a silicone baking mat (or parchment paper), flatten the lumps of dough and top with a square of chocolate. Add another dimension of flavour by garnishing the chocolate squares with a couple crystals of Maldon Salt.
Bake at 350˚F until the edges are just browned. This yields a crispy border and a chewy center. Allow the cookies to cool and enjoy!
