Vegan Brownie-Oat Cookies

From: eco-eater

On Oct 21, 2008

These were very yummy - not too sweet and all three of my children loved them! I used spelt flour and 1/3 cup cocoa and EnerG egg replacer. I baked for 10 minutes as per the directions and they turned out slightly crunch on the outside and chewy on the inside - the best of both cookie worlds! I'll definitely keep this recipe on hand as they made a quick and easy lunchtime snack. Thanks for posting!

From: Panthur

On Mar 30, 2008

Unfortunately I have to agree with another reviewer. There was not enough liquid in this recipe and i had to add an extra 1/3 cup of yogurt in addition to the egg. It was still extremely dry and when cooked it tasted just like cocoa and flour, it didn't rise or anything. I cut the cocoa down to 1/3 cup as other reviewers suggested. I used splenda and sugar free maple syrup, not sure what happened.

From: Roosie

On Sep 7, 2004

I am so thrilled about these! I happened upon them and chose them for the Healthy ABC game and I'm so glad I chose these! They have delicious chocolate flavor, wonderful chewiness from the oats, soft tender but not cakelike chocolate cookies. Do you know how long I've been looking for something like that?! And these are healthy!! You've made my week with these jems. I did use whole wheat pastry flour and substituted the sugar with Sucanat and substited the egg substitute with a real egg. I'm not vegan but I do like to eat healthy, but haven't had a chance (or the courage) to try the various egg subs yet. The cocoa I have is a very heady organic Dutch-Process and when I have used the full amount called for in the recipe it is often too much. I used only 1/3 cup which was just right. For kicks (and because I'm addicted to the stuff) I added about 2 Tbs of coconut. Terrific! Next time (and there will be many, believe me!) I may try using a little less sugar- as good as they are, I think I could stand them to be a tad less sweet. All-in-all, *fantastic*! Vegan cookie recipes are often a dime a dozen- just substitute margarine for the butter and you're there. But these don't have a single drop of oil, butter/margarine or shortening, which is so amazing for how delicious they are! I HIGHLY recommend these! They were fast and easy to make too- I got 21 cookies a little larger than silver dollar sized. Thank you a million- these are AWESOME!

From: Chef #378842

On Nov 7, 2006

I'm not sure if I did something wrong, but these cookies were gross, I actually had to throw everything away. They definately were not sweet enough and basically just tasted like cocoa and flour. My advice would be to add more suger and lose some of the cocoa if you choose to attempt this recipe.