Chocolate Chip Cookies

Hi Friends!
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.

cookie-selfie
Have you hugged a Lutheran today?
cookie book

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. 

cookies ingredients

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.

If you can’t find oat flour in the store you can make your own. The recipe suggests sifting the oat flour to remove the larger pieces. I don’t sift, because I like a heftier cookie.
  • Ground Flax Seeds
  • Flax Seeds + Almond Milk
  • Make sure your liquids fit in the container…whoops!
  • Whisk all of the liquid ingredients together!
The sugars get mixed in with the wet ingredients. The ground flax seeds act as eggs in this recipe. You might be able to use eggs for this, but I won’t swear to it.
  • In a large bowl mix your dry ingredients
  • Add the liquid mix. It will take some muscle to mix it all together.
  • Add the chocolate chips. I added fewer chips and 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. menchies-spoonsCarl 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.

  • Preheat your oven 375F
  • You’ll want to leave space between the cookies. They should all be about the same size, but since we’re justified you don’t need to be perfect.
Bake for 10-12 minutes. The cookies will spread as they bake.
  • This is what the bottoms will look like when they are done. I baked them for about ten minutes.
  • They’ll be soft when you take them out of the oven. Leave them sit on the sheet for about 5 minutes.
  • Cool on a wire rack.

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!