Happy Saturday! Here’s a sweet little (vegan) weekend treat.
I just realized, for as much as I love to bake cookies, this blog is seriously lacking recipes to show for it. And then I realized why – the camera can hardly snap fast enough before Jack reaches his hand in and they all disappear. Waiting for me to arrange warm cookies nicely on a plate is just not something this guy I’m with has patience for.
These cookies are made with coconut oil instead of butter. I like using it because it’s a great healthy non-dairy fat that’s less processed than vegan butter substitutes. A flax “egg” holds these together but if you’re not vegan and don’t have flax – you can just use an egg.
You’ll notice, this is sort of a small batch. This recipe makes 12 cookies, so just double it if you are making cookies for your family. For Jack and I (who will eat these all in one day), less is just more.
- 1 tablespoon ground flaxseeds
- 3 tablespoons warm water
- ½ cup spelt flour
- ½ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, slightly softened (not melted)
- ½ cup cane sugar (or regular sugar or brown sugar)
- 1 teaspoon vanilla
- 1-2 tablespoons almond milk
- ¼ cup rolled oats (not instant)
- ½ cup semisweet chocolate chips
- ¼ cup chopped walnuts (optional)
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a large mixing bowl (or the bowl of your stand mixer), add ground flax and warm water. Stir until combined and let it sit and "gel" for a few minutes while you prep the dry ingredients.
- In a medium bowl, sift together the flours, baking soda and salt.
- To your large mixing bowl, add the coconut oil, sugar and vanilla. Mix with an electric mixer until smooth and well combined.
- Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add a tablespoon or two of almond milk.
- Stir in oats, chocolate chips and walnuts.
- Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Bake for 8-11 minutes, or until the cookies are lightly browned on the edges.
For a non-vegan version, you can use 1 egg, just skip the flax and water.
Butter can be substituted for coconut oil.
For a richer cookie that flattens out more - increase coconut oil by 2 tablespoons.