I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category. Fortunately, these Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too!
I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.
I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept.
Mary has enjoyed these cookies a few times with some small changes: “They’re delicious!! Although I changed the recipe slightly. I added a little cayenne pepper (be careful not to add too much!!) and on my second batch I threw in a little golden syrup (not amazing for you, I know, but perfect in this) and they turned out lovely! I also substituted chopped mixed nuts (almond, peanut, walnut) for the chocolate chips, which really worked.”
Special Diet Notes: Chocolate Explosion Oatmeal Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 2 cups quick oats (not instant)
- 1-2/3 cups whole wheat pastry flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1-1/2 cups sugar*
- 2 tablespoons ground flaxseed
- ⅔ cup unsweetened milk alternative (I used coconut milk beverage)
- ⅔ cup olive oil (extra-light or regular)
- 2 teaspoons vanilla extract
- 1 cup dairy-free chocolate chips (I used the mini-chips from Enjoy Life Foods)
- Preheat your oven to 350ºF.
- In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.
- In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.
- Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.
- Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.
- Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.