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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% | |
Vegan Chocolate Chip Oatmeal Nut Cookies
SERVES 24
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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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: JustLauren
On Apr 8, 2009
If you like the taste of popcorn with a taste of chocolate chips, then this the recipe for you. The cookies did burn, but I put in a second batch and they still tasted like popcorn... and I don't like popcorn at all. This is NOT the recipe for me or my family. I've definitely tasted better vegan cookies.
From: SWalker
On Feb 13, 2009
Thanks for sharing this great recipe! I reduced the oven to 350 and used 3/4 cup of sugar. They were still a little sweet for us, so next time will reduce the sugar to 1/2 cup. I could taste the baking powder so next time I'm going to reduce the baking powder by half and up the baking soda to 1 teaspoon. I made them gluten free by using 1 cup gluten free oats (that I ground in a coffee grinder) and 1/2 cup each of brown rice flour and tapioca. Next time I think I'll use a 1/2 cup of ground almonds instead of 1/2 of the oats.
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.
From: Vegan Girl
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!
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