25 Reviews of Vegan Chocolate Chip Oatmeal Nut Cookies

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: 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!

From: Chef #307410

On Apr 1, 2006

Great flavor and texture. Most of the vegan cookies I make call for a lot of oil and come out flat and flappy, but these actually have some fluff to them. Also, with some recipes, whole wheat flour makes cookies taste kind of like bark. With these, though, the flavors that you want to taste (nut butter, chocolate chips, oats) dominate. I used peanut butter and omitted the nuts, baked at 375 for about 15 minutes.

From: skyeblu

On Oct 5, 2006

Pretty good! I like that the recipe calls for all whole wheat flour as I've been trying to use it in more cookie recipes. After reading the other reviews, I tried baking at 350 F for about 14 minutes, might try 375 next time. They appeared to turn out; but like others mentioned, the cookies are pretty light in color. Mine didn't spread much, a little 'poofy.' Only put walnuts in half the batch because of family nut allergy. I preferred the nuts, but both ways were good. Not a very strong peanut butter flavor. I plan to try this recipe again.

From: redsoxcook

On Feb 4, 2006

These are the best vegan cookies I have ever had. I used all natural peanutbutter, evaporated cane juice and oat flour. The flavor is wonderful. I love that these cookies are relatively lowfat (compared to a traditional choc. chip cookie). I can't wait to have my nephew's try them. I am not going to tell them the are all natural and vegan! I can't tell the difference. I also like that this recipe does not make a huge batch. These will be part of my first grade class's valentine's party.

From: Chef #292021

On Feb 8, 2006

I like this recipe. I used enova oil instead of Canola oil and 1/2% regular milk instead of soy. The real reason I used this recipe is because I was out of butter but still wanted to make some type of chocolate chip cookie. I baked them at 350 degrees in my convection oven, for about ~15 minutes. I probably could have taken them out earlier, but I was unsure how they would turn out. Beware, they do not end up very brown, but rather a very light color. Next time I will take them ou The top and edges are hard but yet the "bottom" and inside of the cookie are soft. The flavor is pretty good...I might try cinnamon next time.

From: Prose

On Jul 27, 2009

These are the best! The high baking temperature and short baking time seem to work some kind of magic because these were the fluffiest, best-rising vegan cookies I've ever made! I used the peanut butter and macadamia options (a heavenly combination!) and subbed carob chips for the chocolate. I also subbed honey for half of the sugar and reduced the soy milk slightly. I realize that this makes me a "bad vegan," but I don't care because honey is so much more wholesome. I also subbed Bob's Red Mill Gluten-Free All-Purpose Baking Flour for the whole wheat flour and threw in about 1/2 cup unsweetened coconut flakes I wanted to get rid of. My husband, who has Diabetes and normally doesn't like sweets ate 6 or 7 of these last night and took 2 to work this morning! (Don't worry: he gave some extra insulin.) He said he "love, love, loves them." I ate some for breakfast and didn't feel guilty because they aren't too sweet and have some protein and fiber. I will definitely double the recipe next time because I couldn't help but eat a lot of the batter as I was putting it on the pans. One nice thing about vegan cookies is that you don't have to worry about raw eggs if you eat the batter!

From: lotusflwr

On Aug 24, 2007

Absolutely delicious. If I hadn't made them myself, I would have never suspected they were vegan! I made these for a vegetarian friend of mine, but everyone ended up eating them (even though I also brought regular chocolate chip cookies!) Very easy to make. I used peanut butter instead of cashew or almond butter, and I didn't add any nuts and it still turned out fantastic. Next time I will definitely add some walnuts to get some added delicious flavor! I baked mine at 375 for 13 minutes — 375 seems to be a great temperature, just adjust the baking time to suit your own oven's zen.

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: Shannon Payne

On Apr 23, 2008

Wow these are amazing! I made mine as written except I used some chopped pecans and I baked mine at 350 degrees F. No one would ever guess they are vegan and I love the slight peanut butter flavor coming through the cookie. I also love that they are made with whole wheat flour instead of white flour. Thanks for sharing!