Skip to content

Scrumptious Sunday: Chewy Chocolate Chip Oatmeal Cookies

March 21, 2010

Chewy Chocolate Chip Oatmeal Cookies

For four years I’ve been tinkering with this recipe, originally posted here. I’ve made these cookies as gifts, taken them to potlucks, sold them at fundraisers, and they’re always scooped up and jealously guarded, met with exclamations about how a chewy cookie this good could be made without eggs or butter. Bless the heart of the person who created the recipe – these cookies have convinced several skeptical people vegan food can be damn good. Here’s my version, slightly modified from the original.


1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 1/2 cups whole rolled oats
6 oz. semi-sweet chocolate chips
3/4 cup canola oil (or whatever oil you like to use)
2 tbsp milk (rice, soy or oat, any milk will work, or water if you have no milk)
1 1/3 cups unbleached cane sugar
3 tsp egg replacer powder (whipped with 4 tbsp water)
1 1/2 tsp vanilla extract


1. Preheat your oven to 350°F. Lightly grease two cookie sheets or line them with parchment paper.

2. In a large mixing bowl combine the flour, baking soda, and salt and stir to combine. Add the oats and chocolate chips and stir once more to combine. Set bowl aside.

3. In a medium mixing bowl, combine the oil and sugar and mix well. Set bowl aside.

4. In a measuring glass or small bowl, combine the egg replacer powder and water and whip with a whisk or hand blender until thick and frothy. Add the egg replacer, milk, and vanilla extract to the sugar-oil mixture and thoroughly mix the wet ingredients to combine.

5. Add the wet ingredients to the dry ingredients and and mix well.

6. Place heaping tablespoons of the cookie dough on the baking sheet about 2″ apart. Bake in the oven for 9-13 minutes. Depending on the size of your cookies, they may bake faster or slower, so carefully check the edges and bottoms of the cookies with a spatula at 9 minutes (they should be a light golden-brown shade). If they’re not ready, leave them in for another 2 minutes and then check again.

7. When cookies are done, let cool completely on a cooling rack before storing. And if you just have to “test” one, go ahead – just wait a few minutes so you don’t burn your mouth.

Makes 18-24 cookies.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: