These are the chocolate chip cookies that my mom made for me growing up – and it’s also one of the first recipes that I ever veganized, waaaaay back in high school. At the time, I susbstituted vegan margarine for the butter, and because the recipe didn’t call for any milk or eggs, it was otherwise already vegan.
I hadn’t had these in years, so my mom decided to make them for me when I was home last month. She thought she’d try using coconut oil instead of margarine and guess what? They were even better that way! The cookies were light and delicious, and so much healthier than the original version.
Yes, they have a cup of sugar in them (1/4 cup white, 3/4 cup brown). But they also have 2 cups of oats, 3/4 cup of antioxidant-rich dark chocolate, an half a cup of heart-healthy walnuts. And hey, you gotta live a little sometimes, right?
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Updates
Feb 18, 2013 – I made these again today and wanted to mention something about the coconut oil. I was trying to use coconut oil from a jar that I store in my fridge, but it way too firm to even measure out of the jar. So if it’s winter when you’re making these, or you live in a colder climate, then you should be able to use the coconut oil at room temperature. However, if it’s summer where you are and/or you live in a warm climate, then your coconut oil will likely be liquid at room temperature. If that’s the case, then you’ll need to let it firm-up in the fridge for about an hour. Keep checking on it – it should be have a thick but not solid consistency, like butter/margarine or shortening. I’ve updated this info in the recipe’s notes, below.
PrintVegan Oatmeal Chocolate Chip Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
Ingredients
- 1 cup semi-solid coconut oil (see note)
- ¾ cup brown sugar, firmly packed
- ¼ cup white sugar
- 1 tsp. vanilla
- 1 ½ cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/3 cup boiling water
- 2 cups rolled oats
- ½ cup chopped nuts (we use walnuts)
- ¾ cup vegan chocolate chips
Instructions
- Beat coconut oil until soft. Add sugars and beat until fluffy. Add Vanilla. Add flour and salt and mix well.
- Dissolve baking soda in boiling water. Blend into mixture. Stir in the rolled oats, nuts and chocolate chips.
- Roll in balls and flatten with fork dipped in cold water. Bake at 350F for 10 to 12 minutes.
Notes
Yield: 4 to 5 dozen.
Adapted from the “Chocolate Chip Cookies” recipe in the “Best of Bridge” cookbook.
Note about the Coconut Oil – If it’s summer where you are and/or you live in a warm climate, then your coconut oil will likely be liquid at room temperature. If that’s the case, then you’ll need to let it firm-up in the fridge for about an hour. Keep checking on it – it should be have a thick but not solid consistency, like butter/margarine or shortening.
