These cookies are the bomb. It’s like eating breakfast and dessert, at the same time. My little sister claims these are the best cookies I’ve ever made, which is rather remarkable considering the amount of cookie baking that goes on in this house. I got the recipe from the beloved and very trustworthy Vegan Cookies Invade Your Cookie Jar. These are great for just about any occasion, but today I made them to introduce my Sustainable Works crew to the magic of vegan cookies, which happen to be ethical, sustainable, and freaking delicious.
Ingredients:
1/2 cup soy milk (or any other nondairy milk)
1/2 cup canola oil
2 tbsp ground flax seeds (more on flax seeds later)
1/3 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1/8 tsp ground cinnamon
2 tbsp instant coffee powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups oats
3/4 cup chocolate chips
Preheat the oven to 350, set out your cookie sheet and line them with parchment paper (or use a silicone mat, which is awesome and reusable (see: sustainable), plus the cookies come off really easily).
A moment on flax seeds. It took me forever to take the plunge and use flax seeds, and now I’m kind of embarrassed that I was so intimidated by them. They’re an egg replacement and work great in stretchy chewy things (like donuts!). You can even buy a box of ground seeds at Trader Joes. Flax seeds are full of great nutrients like dietary fiber and omega 3 fatty acid. It lowers cholesterol, and helps fight cancer and diabetes, so once you have it in the pantry feel free to use it in things other than baking (like smoothies or salad dressing). If you’re not ready to take the plunge into a whole bag of ground flax, get about a 1/4 cup from the bulk bins in seed form and grind it in a coffee grinder.
Mix soy milk, canola oil, ground flax seeds, brown sugar, white sugar, and vanilla extract. Sift in flour, cinnamon, coffee powder, cocoa powder, baking powder, and salt. Add oats and chocolate chips. Mix until all ingredients are moist.
Scoop heaping tablespoon on to your cookie sheet about an inch or two apart and smoosh down a little with the bottom of the spoon. Bake for 14 minutes. They’re done when the edges look dry and the middle’s a little puffed.
Awesome with a glass of chocolate soy milk, even better with your morning coffee.
Radically Delicious 