It’s no secret in our congregation that I love to bake! You all gifted me with a Kitchen Aid mixer when I graduated from seminary.
I’ve been doing a lot of baking while working from home this past week. I’ve made bread, blueberry bars, spice cake (from a box), and chocolate chip cookies. PV asked me if I would be willing to share a recipe with you. So here’s a picture tutorial of how to make my favorite and easiest chocolate chip cookies, the recipe is adapted from Veganomicon 10th Anniversary Edition.
I was planning on making these cookies, but we couldn’t find any flour when we were at the grocery store. However, we have plenty of oatmeal in our pantry, so I was able to make the Oaty Chocolate Chip Cookies from Veganomicon.
I made a double batch of cookies! For a single batch, you’ll need:
1 3/4 c. oat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground flax seeds
1/4. c. unsweetened non-dairy milk
1/4 c. brown sugar*
1/2 c. sugar*
1/3 c. canola oil
1 tsp. vanilla extract
3/4 c. chocolate chips*
*I tend to use a little less of each sugar.
*I do half chocolate chips and half unsweetened shredded coconut.
The dry ingredients for this recipe are the oat flour, baking soda, and salt.Once you have everything mixed, it’s time to get the cookies on the sheets. I used these spoons from Menchies to measure out my dough. Carl and I had a number of our first dates at the Menchies in Allentown and I saved a few of the spoons. Yeah, I’m that kind of cheesy romantic.
I made these for us as a snack/dessert. Carl and Vicki are arguing that they count as breakfast because they are baked oatmeal…lol. I hope you enjoy them no matter when you eat them!