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Nutrition Facts
Serving Size 1 (24g) Recipe makes 24 servings The following items or measurements are not included below: smooth cashew butter 1/2 cup non-dairy chocolate chips
Calories 94
Calories from Fat 32		(34%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 77mg		3%
Potassium 46mg		1%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 1.2g	4%
	Sugars 8.6g
Protein 1.6g		3%
detailed view... how is this calculated?

Vegan Chocolate Chip Oatmeal Nut Cookies

Recipe #147033 | 13 min | 5 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Nicole_85
Dec 2, 2005

My favorite vegan cookie - while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time.

SERVES 24 (change servings and units)

Ingredients

1/3 cup smooth cashew butter or almond butter or peanut butter
2 tablespoons canola oil
1 cup sugar
1/3 cup soymilk
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oat
1/2 cup non-dairy chocolate chips
1/2 cup chopped macadamia nuts or walnuts

Directions

1
Preheat oven to 425°F Oil a large baking sheet; set aside.
2
Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
3
Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

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Featured Reviews for This Recipe

From: Vegan_Danny92

On Oct 28, 2009

Just finished a batch of these cookies, and they came out perfect! Thank you so much for this great recipe. I used skippy peanut butter and almonds. Yummy =]] I used a little less sugar though. I'm gonna try this recipe with some spices like cinnamon and ginger for Christmas. Thanks again!! 5*

0 people found this review helpful

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From: Kit Chen

On Aug 31, 2009

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From: kokeshi doll

On Dec 23, 2005

I like the fact that most of the fat in these cookies comes from a nutritious source - the almond butter, which is what I used. Also used almond milk in place of soy. I'm not sure why the need to use such a high oven temperature. The cookies quickly go from done to burned at that high temp. Next time I will try a lower temperture. A good option for this cookie would be to spread the dough into an 8 x 11 pan and make bar cookies. That would produce a nice chewy cookie. The flavor is good if a bit unusual.

6 people found this review helpful

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From: Veggie mom!

On Jan 25, 2008

I have to say while I was preparring them I was like omg! these are not going to turn out good! They looked so non doughy, not like really cookie dough looks like but when they came out I waited for them to cool about 10 mins then I took a bite, and they are amazing! They taste just like a cookie should taste like!! The oats and macadamia nuts are fantastic! thanks alot for the recipe! Will definetly make these again!

2 people found this review helpful

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