Vegan Chocolate Chip Oatmeal Cookies
These easy vegan chocolate chip cookies contain my favorite baking secret—using applesauce as a substitute for a lot of the fat and sugar used in conventional baked goods. Send them in the lunchbox, or serve with coffee or tea. This makes a generous batch, so if you have a small household, you can cut the recipe in half. Or go ahead and make the entire recipe and freeze some in an airtight container for future enjoyment.
Makes: 30 to 36
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup natural granulated sugar
(or coconut sugar or date sugar)
- 1/4 cup unsweetened cocoa powder
- Generous pinch or cinnamon
- 2 tablespoons ground flaxseeds or chia seeds, optional
- 1 cup applesauce (or a bit more as needed to make a smooth yet stiff batter)
- 2 tablespoons safflower oil
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups semi-sweet chocolate chips, preferably cane juice sweetened
- 1/2 cup chopped walnuts, optional, or walnut pieces to top cookies
Preheat the oven to 350 degrees F.
Combine the first 7 (dry) ingredient in a mixing bowl plus the optional flaxseeds and stir together.
Make a well in the center of the dry ingredients and add the applesauce, oil, and vanilla. Stir together until the wet and dry ingredients are completely mixed.
Work in the chocolate chips and optional walnuts, or reserve walnuts to top cookies, as shown in the photos. Drop the batter onto lightly oiled or parchment-lined baking sheets in slightly rounded tablespoonfuls, then flatten with your palm or a fork.
Bake for 10 to 12 minutes, or until the bottoms are just beginning to turn golden brown. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.