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Vegan Oatmeal Almond Chocolate Chip Cookies

by on October 30, 2006 · 10 comments

These cookies bake up high, dense-but-not heavy, and are packed with goodies. Next time, I’m going to throw in some dried cherries.

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Vegan Oatmeal-Almond Chocolate Chip Cookies

2 cups all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup trans fat free shortening (such as Spectrum or Crisco Trans Fat Free)
1 Earth Balance buttery stick (one stick = 8 tablespoons), softened
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
Egg Replacers equal to 2 eggs, prepared as directed
2 teaspoons vanilla extract
1 1/4 cup oats, old fashioned or quick (not instant)
1/3 cup shredded sweetened coconut
1 cup whole roasted almonds, coarsely chopped
3/4 to 1 cup Tropical Source non-dairy chocolate chips (these are very good!)

Preheat oven to 350 degrees F. In a small bowl, whisk together flour, salt and baking powder.

In a mixing bowl, beat together shortening, softened buttery stick and both sugars. Stir in egg replacers and vanilla. Stir flour mixture into sugar mixture until incorporated. Stir in oats, coconut, coarsely chopped almond and chocolate chips.

Using a tablespoon to scoop, form rounded balls about 3/4 to 1 inch. Place balls on parchment or Silpat lined cookie sheets and press down to about 3/4 inch thickness with palm of hand. Bake for 12 minutes or until brown around edges. Let cool on cookie sheet for 5 minutes, then transfer to rack to cool.

Makes about 2 ½ dozen

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Published on October 30, 2006

{ 10 comments… read them below or add one }

Debbi October 30, 2006 at 2:51 pm

SO you say that the Almonds MAKE the cookie, huh. How do you think they would be without the almonds. I have a little boy here who is allergic to milk, eggs AND nuts. Always interested in recipes for sweets for him. Besides Oreos. :-)

penguin October 30, 2006 at 3:32 pm

Thanks for the review of the Spectrum shortening. My Kroger no longer carries the trans-fat free Crisco, so I will look for Spectrum next time I am at the natural foods store.

Lauren October 30, 2006 at 3:43 pm

These look sooo good! I’ve been going back to more vegan recipes lately.

I was vegan once upon a time and I used Ghiradelli semi-sweet chocolate chips in my baked goods which happen to be vegan which are usually easier to find the tropical source ones.

Joe October 30, 2006 at 6:26 pm

I’ve been using the trans fat free spectrum for a little over a year now – I don’t think it has failed me in a recipe yet!

Julie O'Hara October 31, 2006 at 3:26 pm

These cookies look really tasty. I like them because they seemed to rise quite a bit. Do you buy the egg replacers online, or do regular stores carry them. I tried to find them for a recipe once, and couldn’t. Also, do you think all Earth Balance would work, or is shortening necessary?

Anna October 31, 2006 at 3:32 pm

Julie, I can almost guarantee you that Whole Foods will have the Egg Replacers. They come in a box and are located on the baking aisle. I had some trouble finding them at first because I kept looking for them near the eggs. I think using Earth Balance would work, but the cookies might not be as crumbly.

Stephanie October 31, 2006 at 8:55 pm

Anna,
I know I’m off-topic, but I wanted to thank you so much for posting the cold oven pound cake recipe. I made it yesterday and my husband, the pound cake lover, thought it was fantastic! I’ve probably made 30 pound cake recipes over the years and this one is definitely a keeper!

I’m making the Martha Stewart cheesecake cookies tomorrow and looking forward to another one of your great recommendations!

Thanks again! :-)

Anna November 1, 2006 at 7:45 am

Hi Stephanie,
Thanks for trying the cold oven pound cake. I am starting to like pound cake more and more. For the next one, I think I might try using a very soft flour such as White Lily. Southern cooks have been using that in their pound cakes for years and I don’t know why it’s not used more often nationwide.

Thanks again for the comment.

Gloria November 13, 2006 at 2:37 pm

I am on a “no wheat” “no dairy” diet. Can you offer a recipe for apple pie or a cake of some sort using spelt flour? I did make a pumpkin pie the other day with a “double recipe” of pie crust. Except for the use of evaporated milk, the pie came out scrumptious! I should have used non-fat evaporated milk.

Anna November 13, 2006 at 3:04 pm

Hi Gloria,

I personally have not cooked much with spelt, but would love to hear your results with recipes. Please let me know if you find any good ones. I do have a spelt recipe in my file that I would like to try. It is from Bob’s Red Mill. The recipe calls for margarine. If you would like to avoid the transfats found in margarine, I highly recommend Earth Balance Buttery Sticks. They are non-dairy. I’ll let you know if I find any more good spelt recipes.

Applesauce Spice Cake

Ingredients:
1/2 cup Margarine
1 cup packed Yellow D Sugar ( Brown Sugar)
3 large Eggs
2 cups Light Spelt Flour
1 1/2 tsp Baking Soda
1 1/4 Tbsp Baking Powder
1/2 tsp Sea Salt
1 1/2 tsp Cinnamon, Saigon (Premium)
1/2 tsp Nutmeg
1/2 tsp Allspice (ground)
1 1/2 cups Applesauce, unsweetened
1 cup Raisins (Unsulfured)
1/2 cup Walnuts-Baker’s Pieces

Preheat the oven to 350°F. Prepare a 9″x 13″ baking pan with nonstick cooking spray. Place the margarine in a mixing bowl, and cream with a fork until soft and smooth. Gradually add the brown sugar, continuing to cream. Add the eggs one at a time, creaming after each addition. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Stir to mix. Alternately, add small amounts of the flour mixture and applesauce to margarine mixture, stirring until just mixed. Fold in the raisins and nuts. Pour the batter into the prepared pan. Bake for 40 minutes, or until the cake is golden brown- use a toothpick to test. Cool completely, cut and serve.

Serves 8

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