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Friday
Nov202009

Vegan Oatmeal Cherry Chocolate Chip Cookies

oatmeal-choc-chip

Yeah, baby!  They’re vegan and they’re freaking delicious, if I do say so  myself.  And my kids like them, so that’s got to count for something, right?  And by all means, make them non-vegan if you like, with the eggs and butter.  I won’t judge!  Eggs and butter make awesome cookies, too! 

I’d almost given up on vegan baking because I found I didn’t like the chemical taste that an egg replacer left behind.  But in the latest (Nov/Dec) issue of Vegetarian Times, there’s a short interview with Tanya Petrovna, founder of Native Foods Vegan Cafes.  You have no idea how much I wish we had a cafe like that in my area!  The menus look amazing!  Trying to find good vegan food in NH is like saying no one’s ever heard of the Twilight Saga.   Anyway, Vegetarian Times asked Tanya about egg-free holiday baking, and she had some incredible ideas to share.   Which I will now pass on to you, because these are great substitutes!   (Renee, you’ll love these!)

  • Substitute 1/4 cup coconut milk per egg.  It has it’s own natural fat content, so it makes up for the missing egg fat.  Be careful though, as the coconut flavor can overwhelm your recipe.
  • Puree 1 tbsp raw flaxseed and 1/4 cup water in a blender to equal one egg.  This makes it gooey like an egg.  Use in recipes that will go along with the flaxseed’s nutty flavor.
  • Stir 1 tsp sunflower or canola oil, cashew or almond butter, or tahini into soymilk--1/4 cup per egg.  (I used tahini mixed into almond milk.)  She recommends this one for cookies.
  • Blend silken tofu--1/4 cup per egg--in a blender with your recipe’s liquid ingredients.  This is best for baked goods with a denser texture, like chocolate or carrot cake.  For a creamier texture, use equal parts silken tofu and vegan cream cheese.
  • Add dried fruit, like apricots or plums, to a saucepan with an equal amount of water.  Simmer for 10-15 minutes and then puree.  Substitute 1/4 cup puree per egg.

Aren’t those great ideas?  And new to me, for sure.  I also love that I have all of these things on hand all the time. 

oatmeal-choc-chip-3

I’ve had the idea to make these cookies for a couple of weeks now, but just got around to it yesterday.  My mom used to make the Quaker Oat’s Oatmeal Chocolate Chip cookies--good stuff.  But I couldn’t find that simple recipe on their site.  They seriously need search engine help!  So Google it was.

I was intrigued by this recipe at Baking Sheet.   It also had great reviews in the comments!  I just altered it to make it vegan.  Simple changes, really.  I used Earth Balance sticks instead of butter, used 2 tsp of tahini, stirred into 1/2 cup almond milk--to replace the 2 eggs, and used coconut milk in place of the 2 tbsp of regular milk.  Oh--I used vegan chocolate chips, too.  I also used half white and half white whole wheat flour.  I reduced the sugar by a bit--not quite one whole cup of each, but next time, I think I’ll try reducing that even more.  Finally, I added some almond extract, dried cherries, and walnuts. 

oatmeal-choc-chip-2

Vegan Oatmeal Cherry Chocolate Chip Cookies
Adapted from bakingsheet.com, originally from The Frog Commissary Cookbook
(makes about 4 dozen large cookies or a lot more smaller ones!)

1 cups all-purpose flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Earth Balance Sticks, room temperature
scant 1 cup sugar
scant 1 cup brown sugar
2 tsp tahini, stirred into 1/2 cup almond milk
2 tbsp coconut milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract (use all vanilla, if you like)
2 1/2 cups rolled or quick oats
2 cups vegan chocolate chips (about 12-oz.)
1 1/2 dried cherries
1 1/2 cups chopped walnuts

Preheat the oven to 350F.
In a medium bowl, whisk together the flours, baking soda and powder, and the salt.  Set aside.
In a large bowl, beat the Earth Balance and the sugars until creamy.
Add the tahini/almond milk mixture, then the coconut milk and the extracts.  Mix well.
With your mixer in low speed, add in half the flour mixture, mix well, then mix in the rest of the flour.
Stir in the oats, chocolate chips, cherries and nuts.
Line your baking sheets with parchment paper.
I used a 2 inch cookie scoop to make large cookies--9 per sheet, baked for 18 minutes.
You can also drop by teaspoon on the sheet and bake for about 13 minutes.
You want them golden brown on the edges, so they stay chewy in the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a cooling rack.

 

We really love these!  They’re a hearty, chewy and satisfying cookie.  They are a little sweeter than I wanted, so like I said, I’d most likely cut the sugar by a bit more next time.  But if I can get two out of four kids to knowingly eat a vegan cookie, with nuts and wheat flour?  I’m happy. 

  oatmeal-choc-chip-8

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Reader Comments (23)

Wow, you can really dance through a recipe! I'm not vegan or vegetarian. Yea, that means I do the hard stuff, but I bake for lots of folks and friends and so its so so good for me to know there is a "nuther" whole world out there. Ya know, just in case some folks like to be really health and feel spry like you. Right? Who knows, you may convert me, but you better hurry up, cuz I'm old and of my three kids, only one is still at home. So see they are already poisoned with "the hard stuff." hehe Anyway, even old dogs can learn new tricks if they want to. You are doing a good thing educating us and raising healthy eaters.
The cookies look amazing. I'm pretty sure they taste amazing too. Do you use guava and if so how does it compare to sugar measurements.

November 20, 2009 | Unregistered CommenterAmyRuth

Thank you, AmyRuth! I know what you mean--we just started eathing this way this past Spring. It can still be a struggle occasionally. Sometimes? All I want is a giant cheeseburger, hehe.

Do you mean Agave? I'm still learning to bake with agave, but this page has good, basic info: http://www.allaboutagave.com/substituting-agave-nectar-for-other-sugars.php

I do use agave in lots of other things, though--like smoothies, sauces, tea, iced tea, etc.

November 20, 2009 | Registered CommenterElle

Mmm, mmm scrumptious!

November 20, 2009 | Unregistered CommenterVeggieGirl

never in a million years would i suspect these to be vegan cookies. oddly enough, i associate anything vegan with nothing good, but these appeal to me on every level!

November 20, 2009 | Unregistered Commentergrace

These really do look good enough to eat! ;-) I'm not sure about these substitutions for things that count on the eggs for "rise", but for cookies, brownies, and a zillion other applications I can think of, these could work really well. Thanks for doing the reasearch! :-))

--Renee

November 20, 2009 | Unregistered CommenterRJ Flamingo

I'm not a vegan but I would so eat these! I love the addition of tart cherries....yum!

November 20, 2009 | Unregistered CommenterNutmeg Nanny

finally a vegan cookie. took you long enough. geeez.
seriously though, I am so trying this because the vegan cookies I get at whole foods are so good, but soooo expensive.

November 20, 2009 | Unregistered Commenterdawn

Oh my goodness! I love these!! The cookies are beautiful!

November 20, 2009 | Unregistered CommenterMaria

Yum cherry chocolate!! Sounds deeelicious!

November 20, 2009 | Unregistered CommenterA Bowl Of Mush

Oh my matt would love the flavors in those cookies

November 21, 2009 | Unregistered Commenterkat

Those cookies look so good! It's so hard to replace ingredients like butter and eggs, but you did such a great job finding excellent replacements. I love the colour that you got on your cookies!!

November 21, 2009 | Unregistered CommenterSteph

Those cookies look and sound incredibly delicious! Cherry and chocolate is such a great combination, isn't it? Yay for vegan cookies!

November 23, 2009 | Unregistered CommenterThe Voracious Vegan

This looks great! I just made some banana chocolate chip vegan cookies last week, and they were FAB too, but didn't require any egg substitutions, so for me, were a bit easier. Great list of egg replacers though. I'm sure many people will love using those. Thanks for sharing.

November 24, 2009 | Unregistered CommenterJelli

I went to college in New Hampshire and we had some pretty fabulous vegan foods in Portsmouth. But seriously, I never would have guessed these cookies were vegan! They look SO good!

November 24, 2009 | Unregistered CommenterSues

Lovely cookies! The cherries make it feel so festive :)

November 25, 2009 | Unregistered CommenterEllie

Hi, great looking blog! Wow, I am thinking this is a blogger blog but is perhaps the nicest blogger blog I have ever seen. Whatever brand of blog it is, it's beautiful, love the tabs, and your food photos are great!

I am a vegan baker. Well, an un-baker since 95%+ of what I make/bake is raw. I also am soy and gluten free. So I love the looks of your cookies and could tweak them as needed for my needs. Anyway, thanks for sharing the recipes!

As for egg replacers, in many things you can just skip the eggs. Use applesauce, or a little cornstarch. I like to skip, applesauce, cornstarch or flax goo it if needed, if I am actually cooking and not raw'ing it.

November 26, 2009 | Unregistered CommenterAverie (LoveVeggiesandYoga)

Looks so good! SU'd!

January 21, 2010 | Unregistered CommenterMichelle

Yum, two of my favorites together, cherry and chocolate! These look wonderful.

January 23, 2010 | Unregistered Commentertoontz

Wow! These are absolutely wonderful! My new favourite cookie!
I made a few substitutions which worked wonderfully - no tahini (was out - but needed these cookies!), but used 2 tbsp of flax meal soaked in soy milk (for almond milk) instead. As for the flavour combo - I did cranberry, sour cherry, white chocolate. Divine!
Thanks for sharing this fabulous recipe (my non-vegan friends are devouring them now - must intervene!)

April 5, 2010 | Unregistered CommenterEmma

Emma, thank you so much! What a great flavor combo--will have to try that next time. Also, the flax seed trick? I need to try that too! Thanks so much for stopping in to tell me how much you and your friends love them--that makes my week!

April 5, 2010 | Unregistered CommenterElle

I made them again! Seriously - i can't get enough of them, and as we speak my roommate is baking her own batch! New record - 3 batches of cookies in under 24 hours! They will soon be famous around campus!

April 5, 2010 | Unregistered CommenterEmma

Emma, you're awesome! And now you've given me a huge craving for these--must make some--right away! Three doz? In 24 hours?? The only time I make that many cookies is around the holidays! Thanks again! :)

April 5, 2010 | Unregistered CommenterElle

I just finished making these cookies exactly as the recipe appears - they are absolutely delicious.

January 22, 2012 | Unregistered CommenterSteve

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