I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category.
Fortunately, the Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too! I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.
I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept. Here is my modified version …
1-1/2 Cups Sugar (I have to admit, plain white sugar (organic if you can) is a standout in chocolate cookies and brownies, but if you want a wholesome alternative, feel free to experiment here with evaporated cane juice or granulated palm sugar)
2 Tablespoons Ground Flaxseed
2/3 Cup Unsweetened Milk Alternative (I used coconut milk beverage)
2/3 Cup Olive Oil (extra-light or regular)
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips (I used the mini-chips from Enjoy Life Foods)
Preheat your oven to 350ºF.
In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.
In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.
Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.
Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.
Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.