Our dear friends, Contessa, are getting married tomorrow! I made a double batch of these Oatmeal Chocolate Chip Cookies to add to their dessert buffet. These are the cookies that got me interested in vegan baking. They’re delicious and always a hit. I also made a double batch for our vegan guests at our wedding last year.
Adapted from the Chewy Oatmeal Raisin Cookies recipe in Isa Chandra Moskowitz and Terry Hope Romero’s book Veganomican.
1/2 c canola or safflower oil
1/3 c maple syrup
1/3 c unsweetened soy milk
3/4 c light brown sugar
1 tsp vanilla extract
2 1/3 c whole wheat flour
1/4 tsp baking soda
1/2 tsp baking powder
2 tsps ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 c instant oats
3/4 to 1 c Ghirardelli semi-sweet chocolate chips
Beat the oil, maple syrup, soy milk, brown sugar, and vanilla in a large bowl until smooth.
Add in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Using a hand mixer, beat just until a dough begins to form. Use a spoon to fold in the oats and chocolate chips.
Preheat the oven to 350 degrees and oil two baking sheets or line with parchment paper.
Make tablespoon-sized balls out of the dough. Space them apart on the prepared baking sheets.
Flatten the cookies a little bit with the palms of your hands.
Bake for 7 minutes. Take the baking sheets out and rotate them so that the sheet on the upper rack is now on the lower rack. Bake another 7-9 minutes until the cookies are lightly browned. The cookies spread some but not on the scale of most cookies.
Let the cookies cool on their baking sheets for about 2 minutes then transfer to wire racks to cool completely.