It rarely rains in LA, but when it does, I feel a strong urge to bake!
So when I was assembling all my cookie ingredients on our most recent rainy day and realized I had no butter or eggs, I knew there was only one thing to do: Make vegan cookies.
I don’t think I’ve ever made vegan cookies before. But in my experience, cookies are pretty forgiving and thus a good place to try something different.
And these cookies? Well, they barely lasted a day. And when I mentioned to my husband (after he’d eaten 10) that they were vegan, he enthusiastically raised his hand and said “Oh I’ll be vegan!”
I guess the moral of the story is you really can’t go wrong with chocolate and oats, especially when they’re bound together with sugar and coconut oil 🙂
So vegan or not, I highly recommend adding these to your rainy day cookie rotation. They’ll forever be in mine!
- 1 Tbsp flaxseed meal
- ¼ cup coconut oil
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla
- ½ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup quick oats
- ¾ cup vegan dark chocolate, chopped (or vegan chocolate chips)
- Mix flaxseed meal with 3 Tbsp water and let sit for 5 minutes, or until thickened.
- In a mixing bowl, cream together coconut oil, sugars and vanilla. Stir in flaxseed + water mixture.
- In a separate bowl, gently combine flour, baking soda, salt and oats.
- Stir the dry ingredients into the wet, then stir in the chocolate.
- Place dough in the fridge for 20-30 minutes or until firm.
- Preheat oven to 350.
- Use your hands to roll small spoonfuls of dough into small balls, then place on a parchment-lined baking sheet, 2 inches apart.
- Bake cookies for about 11 minutes. Let cool on the baking sheet at least 5 minutes before removing to a cooling rack