Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
This cookie recipe is my son’s all-time favorite. They’re quick to mix together, and freeze really well. I bet you can’t eat just one!
- 2 tablespoons flaxseed meal (ground flaxseed), preferably golden
- 6 tablespoons hot water
- 3–1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon instant coffee
- 1 tablespoon finely ground espresso
- 1–1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon finely ground salt
- 2/3 cup canola oil
- 2–1/4 cups packed brown sugar
- About 1/3 cup soymilk
- 1 tablespoon vanilla
- 1/2 teaspoon orange oil, optional
- 2 cups rolled oats (old fashioned)
- 2 cups chocolate chips or chunks
- Preheat oven to 350°F
- In a small bowl, whisk together flax meal and hot water. Set aside.
- In a medium bowl, combine flour, baking powder, coffee powder, espresso, baking soda, cinnamon and salt.
- In a large bowl of stand mixer, beat together oil and brown sugar. Add egg replacer and vanilla, beating until smooth. Add the flour mixture to oil mixture, beating just until mixed. Add soymilk, beating until mixed. Stir in the oats and chocolate chips.
- Scoop mixture onto parchment lined baking sheets, press tops of cookies with hand to flatten into a disc and bake in preheated oven for 14 minutes, or until puffed and light golden brown (but still soft to the touch). Let cookies cool on baking sheet completely before removing.
Copyright © 2009 Julie Hasson