Soft and chewy small batch oatmeal cookies with chocolate chips and nuts.
Keyword: aquafaba, Chocolate Chip, Oatmeal, Vegan
1/4cupall-purpose flour or white whole wheat flour35 grams
1/4cuplight brown sugar50 grams
3/4cupoatsold fashioned (60 grams)
1/2cupsemisweet chocolate chips
1/4cupvery finely chopped pecans
2-3Tbsp.aquafaba or almond milk
2tablespoonsneutral oil such as extra light olive oil or grapeseed
1/4cupunsweetened shredded coconutoptional
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 1/2 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.
The original recipe included cinnamon, so feel free to add some if you like cinnamon with your chocolate.