Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.
½ cup vegan butter at room temperature
1 cup light brown sugar
1.5 tbsp soy or oat milk
3 tbsp maple syrup
1 tsp vanilla extract
1.5 cups oats
1 cup flour
1 cup dried coconut flakes
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
½ to ⅔ cups chocolate chips
½ cups walnuts chopped (optional)
Preheat the oven to 350°F
Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
Place the cookies onto a baking stone or parchment lined pan.
Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.
I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.
2 tsp vanilla extract 1 ½ cups applesauce 2 T tahini or peanut butter 3 T almond, coconut, or soy milk 3 T garbanzo/chickpea flour 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either quick or regular, can use gluten free oats) ½ cup vegan protein powder (I used Sunwarrior Warrior Blend) ⅔ cup raw sugar 1 tsp baking powder 1 tsp baking soda ⅔ cup shredded coconut 1 cup vegan chocolate chips 1 ⅓ cup dried cranberries ⅔ cup walnuts Brown sugar for sprinkling on top
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.
Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!
There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.
Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
Few drops of Peppermint extract
Round crackers (we love Ritz)
Optional: coconut oil
Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
Line a cookie sheet with parchment paper and set your crackers in place
When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!