I’m always a sucker for a classic – especially when it comes to food. Something simple done fantastically? Yes please.
Our oven hasn’t been seeing as much activity lately as is otherwise typical in our house, but the other week before a trip away I decided to throw together something sweet, not too unhealthy, and portable. When you have a sweet tooth like P and I both do, you learn to prepare for these things when traveling since most common store-bought sweets are loaded with unpronounceable ingredients, are full of butter, or something else along those lines. So – homemade vegan chocolate chip cookies to the rescue!
These come together quickly and easily, and the dough freezes well too – perfect for popping in the oven whenever you’re craving a homemade treat, or even for eating raw (that’s what happens in our house anyway – cookie dough is a common weakness!).
Recipe: Oatmeal Chocolate Chip Cookies
*Note: These are vegan as is, and can easily be made gluten free by swapping out the whole wheat flour for gluten free flour and making sure you use gluten free oats (I used Bob’s Red Mill Gluten-Free Quick Oats)
What You Need:
- 3/4 c whole wheat pastry flour (or gluten free flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- big pinch of salt
- 3/4 tsp cinnamon
- 1/2 cup packed brown sugar
- 1/4 c raw sugar
- 1/8 c maple syrup (the REAL kind!)
- 1/4 applesauce
- 1/4 c coconut oil (melted/liquid)
- 1 tsp vanilla (extract or bean paste)
- 1 1/2 c oats (I used gluten free quick oats, but any kind should do)
- 1-2 generous handfuls of dark chocolate chips
What You Do:
- Preheat oven to 350
- Combine flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk to combine
- Combine applesauce, oil, sugars, vanilla and maple syrup in a bowl and stir well to combine
TIPS: If your coconut oil is hard at room temp or if you keep it in the fridge, melt it in a small saucepan over low-med heat. Then, if you use refrigerated applesauce, warm that slightly as well – otherwise the cold applesauce will cause the coconut oil to firm up in pieces in your dough! Which won’t ruin the recipe, but it’s good to avoid if possible for best results.
- Add the dry ingredients to the wet in thirds, stirring each time to combine
- Stir in the oats and chocolate chips
- Drop rounded tablespoons of dough on ungreased parchment-lined baking sheets and bake for about 15 minutes (give or take), or until lightly golden brown
TIP: If your balls of dough stay rounded when baking, use the bottom of a spatula to gently flatten each (can be done while baking, and then before you put the next batches in the oven)