May 1 2012

Vegan Chocolate Chip Cookies with Oats

Vegan Chocolate Chip Cookies with Oats

These cookies are Oat-standing! I posted this a while ago, but I just made them, and they are worth a re-post – a must try recipe!

The video is from two years ago when I had my other website (shut it down a year ago, and started the Kind Cafe) – Noah is so young!

My friend recommended this recipe after she found it in the NY Times, which got it from a reader, who got it from Eating Well, and now I’m passing it along to you!

The recipe was not vegan when I first read it, but after making some simple changes……voila – vegan!

Just swap out regular butter or margarine for a non-dairy butter like Earth Balance, and use non-dairy chocolate chips.  I tried some different, non-dairy chocolate chips, but I think Enjoy Life are the best – maybe too good in fact

These cookies are truly delicious and fun to make.


1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 cups old-fashioned rolled oats

5 tablespoons Earth Balance Buttery Spread

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1/2 cup pureed banana (about 1/2 large banana)

1 teaspoon pure vanilla extract

1/2 cup dairy-free semisweet chocolate chips or mini chocolate chips. I like Enjoy Life.


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, stir together the flour, salt, baking soda and oats. Set aside. Melt the margarine on the stove in a small pan; do not allow it to brown. Or place it in a glass cup and melt in a microwave oven set on high for 50 seconds. Pour the margarine into a medium-size mixing bowl and add the sugars, banana and vanilla extract. Using a rubber spatula or a wooden spoon, stir until smooth.

3. Add the margarine mixture to the flour ingredients and stir until it forms a dough. Stir in the chocolate chips

4. Spoon the dough by level tablespoons onto the prepared baking sheet, spacing them about 1 inch apart. Bake the cookies on the middle rack of the oven until lightly puffed and golden, 8 to 10 minutes. They should be a little soft, but not too squishy in the center. Remove from the oven and transfer to wire racks. They will firm up further as they cool. Serve the cookies warm or cool.

YIELD 3 dozen cookies

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