Forums have referenced Jo as “the mother of vegan cooking,” and rightfully so I think. Her focus on comfort food is a welcome site. I eagerly dove into her recently revised title, Vegan Vittles: Second Helpings. I went straight to her Ultimate Chocolate Chip Cookie recipe.
I think ultimate may be a strong word in this case, but it was a pretty tasty cookie that should appeal to both vegans and non-vegans alike. Interestingly, the cookie seemed a bit dry at first, but Jo recommends refrigerating them. This is truly the key. They take on a unique taste and texture that is really quite pleasing. This cookbook will definitely take a place in my most used collection, which is currently limited to only three cookbooks (I am quite picky). Hopefully, I will have some time to make the carrot cake soon!
Now, these are for the hearty cookie fan, with chunks of nuts, oats, and the option of whole-wheat pastry flour. I used white flour, as I didn’t have the pastry flour on hand, and regular whole wheat would be too heavy for a cookie.
- 1 ½ cups quick-cooking rolled oats (not instant)
- 1 cup whole wheat pastry flour
- 1 cup coarsely chopped walnuts, lightly toasted (see note)
- 1 cup vegan semisweet chocolate chips
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup vegetable oil
- ½ cup maple syrup
- 2 tablespoons water
- 2 teaspoons vanilla extract
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper (for the easiest cleanup), or mist them with nonstick cooking spray.
- Place the oats, flour, walnuts, chocolate chips, salt, and baking soda in a large bowl. Stir with a dry whisk until well combined.
- Place the oil, maple syrup, water, and vanilla extract in a small bowl, and beat vigorously with a whisk until well combined. Stir into the flour mixture, mixing just until everything is evenly moistened. Let rest for 5 minutes so the oats can absorb some of the moisture.
- Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart. The dough will be crumbly. Flatten with your hand to one-third inch thick. Smooth the edges to make each cookie uniformly round, gently pressing the dough so the cookies hold together.
- Bake one sheet at a time on the center rack of the oven for 18 minutes, or until the cookies are lightly browned.
- Transfer the cookies to a cooling rack, and let cool completely.
- Store in an airtight container in the refrigerator. (The cookies will taste best after they have been chilled.)