Deliciously crisp-on-the-edges and gooey-in-the-middle, these dairy-free chocolate chip cookies are perfect vegan comfort food. Oatmeal and walnut add a slight crunch to this classic cookie. Enjoy with tea on a rainy day or a glass of (almond) milk on a summer afternoon.
Ingredients
1 cup whole wheat all purpose flour
1 cup rolled oats
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup (1 stick) vegan butter at room temperature
⅔ cup of cane sugar
¼ cup brown sugar
½ tbsp maple syrup
½ tbsp vanilla extract
1 tbsp almond milk
1 tbsp cornstarch + 2 tbsp water (= 1 egg)
½ cup chopped walnuts
1 cup semi-sweet or dark vegan chocolate chips
Instructions
Preheat the over to 350° and line a baking sheet with parchment paper
Sift together the flour, oats, baking soda, baking powder, and salt in a medium bowl
In a separate, large bowl, cream vegan butter with an electric mixer (or a fast hand and a whisk!) for about a minute
Add cane sugar and continue to beat for another minute
Add brown sugar and maple syrup and beat for three minutes or until fluffy
Add egg substitute, almond milk, and vanilla extract and combine thoroughly
In three or four additions, add dry mixture and mix on low
Using a rubber spatula, stir in walnuts and chocolate chips
Using a teaspoon for small cookies or a tablespoon for larger cookies, drop balls of dough onto the lined baking sheet. Flatten with your fingers to form thick discs.
Bake for 10-12 minutes or until crisp and slightly browned. Let cool on a rack.
Notes
• I use Earth Balance vegan butter • Instead of pure maple syrup, I used a maple syrup/agave mix from Trader Joe’s. Feel free to use whatever liquid sweetener you have on hand. • Trader Joe’s semi-sweet chocolate chips are accidentally vegan
Recipe by Whisk & Shout at https://whiskandshout.com/easy-dairy-free-oatmeal-walnut-chip-cookies-2/