Nutty Oat and Chocolate Chip Cookies

Need a crowd-pleasing vegan dessert for your summer holidays? Bake a few extra batches of these vegan cookies and keep them in your freezer. For a tasty change, swap out dark chocolate for vegan white chocolate and pecans for the walnuts.
Need a crowd-pleasing vegan dessert for your summer holidays? Bake a few extra batches of these vegan cookies and keep them in your freezer. For a tasty change, swap out dark chocolate for vegan white chocolate and pecans for the walnuts.

Nutty Oat and Chocolate Chip Cookies

Makes 24 cookies

Ingredients:

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• 1 tablespoon ground flax

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• 3 tablespoons water

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• 1 cup white whole wheat flour

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• 1 cup rolled oats

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• 1 teaspoon baking powder

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• 1/2 teaspoon baking soda

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• 1/2 teaspoon salt

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• 1 teaspoon ground cinnamon

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• 1/2 cup firmly packed brown sugar

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• 1/2 cup (1 stick) vegan margarine

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• 1 teaspoon pure vanilla extract

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• 1 cup chopped dark chocolate

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• 1 cup chopped walnuts

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• 1/2 cup sunflower seeds

Directions:

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1. Preheat oven to 400 degrees F. and line 2 large baking sheets with parchment paper.

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2. In a small bowl, stir together flax and water. Set aside for 5 minutes or until thickened.

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3. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.

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4. In a large bowl, beat sugar and margarine until combined. Beat in flax mixture and vanilla.

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5. Add flour mixture to sugar mixture and stir until combined. Stir in chocolate, walnuts, and sunflower seeds.

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6. Drop heaping tablespoonfuls of dough onto baking sheets, spacing dough about 2 inches apart.

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7. Bake for 15 minutes or until cookies are set. Let cool on baking sheets for 5 minutes then transfer to wire racks to continue to cool.

Cook’s note: Let cookies cool completely before storing in an airtight container for up to 3 days or before freezing for up to 2 months.

More yummy vegan dessert recipes!