Small Batch Vegan Oatmeal Chocolate Chip Cookies
Soft and chewy small batch oatmeal cookies with chocolate chips and nuts.
Servings 8
Cost 5
Ingredients
- ¼ cup all-purpose flour or white whole wheat flour 35 grams
- ¼ cup light brown sugar 50 grams
- ½ tsp. baking powder
- ¼ tsp. salt
- ¾ cup oats old fashioned (60 grams)
- ½ cup semisweet chocolate chips
- ¼ cup very finely chopped pecans
- 2-3 Tbsp. aquafaba or almond milk
- 2 tablespoons neutral oil such as extra light olive oil or grapeseed
- ½ tsp. vanilla
- ¼ cup unsweetened shredded coconut optional
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Stir well then add the chocolate chips and pecans
- Add the oil, 2 tablespoons of the aquafaba (or almond milk) and vanilla to the dry ingredients and mix well. If the batter seems too dry, add about ½ tablespoon to 1 tablespoon more liquid.
- Using a tablespoon or a small cookie scoop, scoop up the dough and attempt to shape it into balls. They might be a little messy, especially if you used the milk rather than the aquafaba. Pat down slightly.
- Bake for about 15 minutes or until the edges are slightly browned.
- Let cool on the pan for about 10 minutes, then transfer and let cool on the baking sheet. These are better when completely cool. I think they're also good frozen.
Notes
The original recipe included cinnamon, so feel free to add some if you like cinnamon with your chocolate.
