Unbeatable Vegan Chocolate Chip Oatmeal Cookie Recipe

How to make delicious Chocolate-chip Oatmeal cookies from organic, non-animal derived ingredients.

Are you vegan (one who abstains from eating or using animal derived products) or trying to be vegan? Have you given up all hope of having cookies that taste like home-made cookies that you enjoyed before abstaining from using butter and eggs? Concern yourself no longer. I am going to provide you with a recipe that I have used literally hundreds of times with tremendous culinary success. These cookies taste so good that you will find yourself with a new problem, convincing your friends, vegan and non-vegan alike, that there are no animal ingredients in them at all.

To begin, the ingredient list:

1 and 1/2 cups of FLOUR. (Go for about a tablespoon less than this, actually. And I use organic flour).

1 teaspoon BAKING SODA

1 teaspoon SALT

3/4 cup of CANOLA OIL

2 tablespoons vanilla SOY MILK

1 & 1/3 cups of UNREFINED SUGAR

2 EGG REPLACER EGGS [I use ENERG EGG REPLACER and have found this to work best. This can be found in most health food stores. One could also use any one of the following: soaked and drained flax seeds (soak flax seeds for about an hour or two, drain the seeds out and use the remaining mush) , half a banana, tapioca starch with water or simply two tablespoons of water).

1 1/2 tablespoons VANILLA EXTRACT (yes, 1 and 1/2 tablespoons. Oh, and use the real thing, it does make a difference).

2 1/2 cups quick organic OATMEAL

12 oz. of organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips, in my opinion. They are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to order them for you if they don't).

Now, how to mix and bake them:

Heat your oven to 350 degrees.

Mix FLOUR, BAKING SODA and SALT together. Set aside.

Mix together the OIL and SUGAR. Mix until creamy.

Mix your EGG REPLACER well (this is very important).

Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer miture at a time, stirring it in a bit before adding the rest.

Add the SOY MILK.

Add the VANILLA.

Stir this mixture until it is a uniform color (this will not take long).

Slowly stir in the FLOUR mixture. Mix this well.


Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works best, as the air between the two layers of the sheet keeps the bottom of baked items from burning).

Bake the cookies for about 9 to 13 minutes (ovens vary in temperature). Check them by gently pressing on the top of one of the cookies (BE CAREFUL! The chocolate-chips become like molten rock when cooking. I have burned myself more than once on a hot chocolate-chip). If the inside looks moist, but not too wet, they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking. Without real eggs, they will not get that dark. They will, however, turn a golden tan.

When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they have cooled.

You will find that they do not melt down exactly like cookies made using animal ingredients, but neither you, nor anyone else will be able to taste the difference; IF you make them correctly.

I have fed these to many non-vegans and non-vegetarians and have had the same reaction from each and every one of them, "These have no eggs or butter? Damn. Are you sure, because these are good. I mean GOOD."

So go ahead and wallow in your own crapulence as you indulge yourself in these wonderful Vegan, organic delights.

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