Oatmeal Chocolate Chip Cookies Agave Cookies
These are soft, chewy, vegan oatmeal cookies sweetened with your choice of agave or golden syrup. The cookies rely on the add-ins for flavor and texture and are best when made with nuts, a type of dried fruit, chocolate and oats. The coconut is optional, but it adds character.
Servings 24 cookies
Cost 5
Ingredients
- 1 ½ cups whole wheat pastry flour (190 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup agave or golden syrup (160 grams)
- 4 tablespoons vegetable oil, neutral such as grapeseed or sunflower (50 grams)
- 1 teaspoon vanilla
- 1 ½ cups old fashioned oats
- ⅓ cup raisins or another type of dried fruit
- ½ cup chocolate chips
- ½ cup shredded coconut, sweetened or unsweetened
- ½ cup chopped nuts
Instructions
- Preheat the oven to 350 degrees F.
- Combine flour, baking soda, salt and cinnamon in a bowl and mix well.
- In a mixing bowl, whisk together the oil, syrup, and vanilla.
- Add the flour mixture to the oil mixture and stir with a heavy duty scraper until combined. Stir in the oats and the other additions (coconut, chocolate chips, raisins, nuts).
- Using medium size cookie scoop, Scoop up dough and arrange on parchment lined cookie sheets spacing 2 inches apart. Flatten the balls slightly or to about ¾ inch thick depending on how thick you want them. This dough doesn't spread much. Bake one sheet at a time for about 12 minutes (or up to 14 minutes).
- Slice parchment off the baking sheet and let the cookies cool on the parchment.
Notes
This is a very thick dough. It should not be dry, but if it is not holding together you can add a tablespoon or two of water as needed.