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Oatmeal Chocolate Chip Cookies
are about as healthful as a chocolate chip cookie could be and still
taste really good." -John Beske (husband and taste tester)
Here's the thing: I am vegan for the animals, for my convictions about
compassionate living, and I am gluten-free because my tummy feels a
million times better this way. Because I am gluten-free, my recipes are
going to be this way. These days, I am also limiting oil in my cooking
and baking. As with being gluten-free, this has nothing to do with
being vegan but is about my pursuit to feel my best. It worries me that
there seems to be a trend toward conflating gluten-free or other
personal health motivations with veganism and it's important to point
out that they really are not connected.
All that said, I want to feel my best while still enjoying the
occasional treats, and to me "treats" shouldn't taste like they came
off a dehydrator from 1973. With the old trick of applesauce and a
couple other cards up my sleeves, these Oatmeal-Chocolate Chip Cookies
are modified from an old favorite recipe, and they are crunchy on the
outside and chewy on the inside, with hits of melted chocolate in every
bite. In other words, they taste like the oatmeal cookies you might
have loved in the past, but they are wheat-free and oil-free. These are
also refined sugar-free, save for the chocolate chips. If you want to
be truly virtuous, substitute raisins for the chocolate chips but a
friend of mine once said, "I think raisins in cookies are mean," and I
have to admit, I kind of agree. (Please note that while oats are
naturally gluten-free, unless they are processed on dedicated
equipment, there is a risk of cross-contamination with
gluten-containing grains, thus those with Celiac disease would need to
make this with designated gluten-free oats.) Anyway, enjoy!
Makes about 22 cookies
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or lightly brush with oil.
3/4 cup rolled oats
Process in a food processor or a blender until pulverized to a coarse flour.
1/2 cup pure maple syrup
1/4 cup "no sugar added" applesauce
2 tablespoons non-dairy milk (I usually use unsweetened almond)
2 teaspoons vanilla extract
In a small bowl, whisk together the above until integrated.
3/4 cup rolled oats
1 cup all purpose gluten-free blend (I use Bob's Red Mill in this variety) or regular flour
1 cup vegan, Fair Trade chocolate chips
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
In a separate, larger bowl, add the above and the ground oats. Pour the
wet ingredients into the dry and mix until it is well incorporated.
Scoop out heaping tablespoons of batter onto the prepared cookie
sheets. You can roll them between your hands for a neater cooker or
leave them alone for a more rustic look.
Bake for 11 minutes, then rotate the cookie sheet 180 degrees and bake for 6 more minutes.
Cool and enjoy!
2013, 2014, Vegan Street