Amazing, Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- Parchment paper for baking, see shopping tips
- ½ cup coconut oil
- 2 tablespoons canola oil or vegetable oil
- 2 tablespoons water
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- ⅔ cup old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy-free semisweet baking chips, see shopping tips
Instructions
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- In a standing mixer or large bowl using a hand mixer, blend together the coconut oil, canola oil, and water. Add both sugars and mix well until very smooth. Stir in vanilla. Add flour, oats, baking soda and salt. Mix until combine. Stir in chocolate chips. Mix well.
- Drop cookies by rounded teaspoon onto cookie sheets. Using the palm of your hand, flatten each cookie a bit. Each tray should have 20 cookies; 4 across and 5 down. Bake both trays in oven for 11 minutes. Rotate trays and bake for an additional 9-10 minutes until very golden brown. Remove from oven. They will crisp up once cooled. Place remaining unbaked cookies on a cooled cookie sheet. Bake for 16-18 minutes until deep golden brown. Once cooled, store in an airtight plastic container, tin, or plastic sealable bags. These freeze great.
Nutrition
Serving: 1cookieCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 18mgSugar: 4gBlue Smart Points: 3Green Smart Points: 3Plus Points: 2