Oatmeal Chocolate Chip Cookies

Maggie Baird

INGREDIENTS

  • Flax eggs – combine 2 tbsp ground flax seeds and 6 tbsp cold water and let sit for 15 minutes (equivalent to 2 eggs)
  • 2 tbsp ground flax seeds
  • 6 tbsp cold water
  • 1 cup cold vegan butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 tsp vanilla
  • 1 ½ cups all-purpose flour (or use 1 to 1 GF substitute like Bob’s Red Mill)
  • 1 tsp baking soda
  • ½ tsp salt (sea salt is tasty)
  • 3 cups rolled oats
  • 1 to 2 cups chocolate chips


RECIPE

  1. Combine ground flax seeds and cold water. Let sit for 15 minutes.
  2. In a mixing bowl, beat vegan butter, brown sugar, and white sugar, and beat well.
  3. Add vanilla and flax egg and beat to combine.
  4. In a separate bowl, combine and blend flour, baking soda, and salt.
  5. Add flour mixture to vegan butter/sugar mixture and beat well.
  6. Add oats and blend to combine.
  7. Stir in chocolate chips (as many as you like)
  8. Chill dough for about an hour.
  9. Place small ice cream scoop-sized balls on prepared cookie sheets (silicone mats on cookie sheets or lightly
  10. spread on vegan butter). Flatten cookies slightly.10.  Bake at 350 degrees for 10-15 minutes. For softer cookies, don’t over bake!
  11. Enjoy!

YIELDS
About 3 dozen