Vegan Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
  • 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
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ⅓ cup boiling water
  • 2 cups rolled oats
  • ½ cup chopped nuts (we use walnuts)
  • ¾ cup vegan chocolate chips
  1. Beat coconut oil until soft. Add sugars and beat until fluffy. Add Vanilla. Add flour and salt and mix well.
  2. Dissolve baking soda in boiling water. Blend into mixture. Stir in the rolled oats, nuts and chocolate chips.
  3. Roll in balls and flatten with fork dipped in cold water. Bake at 350F for 10 to 12 minutes.
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.
Recipe by Vegangela at