Before I became vegan, my chocolate chip cookies were renowned far and wide. But when I made the switch, veganizing my previous recipe just didn’t cut it. So I’ve toiled away to create a brand new recipe, which may even taste better than my original! These are soft in the middle, crispy at the edge and delicious all around. I’ve been using spelt flour a lot these days, which requires an extra 1/4 C compared to all purpose. I also developed this recipe at high altitude (Albuquerque is mile high), so if you’re at sea level, you may want to send a single scout cookie into the oven first. If it spreads out too much, you need more flour (start with 2-3 Tbs). If it doesn’t spread out enough, add a bit of oil (1-2 Tbs is a good place to start). It may seem strange to use both “butter” (I hate using that word, but saying “margarine” sounds even more gross to me) and shortening, but trust me, this strikes the perfect balance between the scrumptious texture from the shortening and the yummy taste from the “non-hydrogenated vegan butter-substitute.”
1 stick Earth Balance “butter”
1 stick Earth Balance shortening
1.25 C turbinado sugar
2 tsp vanilla
1/2 C oat milk
1 tsp baking soda
1/2 tsp salt
1 C rolled oats
2.5 C flour (a bit more if using spelt or pastry flour)
1 bag chocolate chips
Preheat oven to 375 degrees.
Pull the “butter” and shortening out of the fridge 10 minutes before you want to start mixing, if mixing by hand. If you have a fancy electric mixer, don’t bother to let it soften. Cream the “butter” and shortening with the sugar. Add the vanilla, oat milk, and 1/2 C of flour. Be careful, as the liquid will splash if you’re using an electric mixer. I mix by hand and just treat the liquid gingerly until it mixes in. (Or if you’re smarter than me, you can incorporate the liquid in small stages.) Then add the rest of the flour in a couple of stages, along with the salt, baking soda. At this point you have cookie dough, so feel free to taste test, without the fear of salmonella! Add in the oats and chocolate chips. Taste test again.
Drop by spoonfuls onto cookie sheet. Or if you’re anal about it (like me) roll into balls with your hands. Bake for 8-10 minutes.
The cookies in the picture are two-bite sized, but feel free to make giant ones!
Variation: I’ve been experimenting lately with reducing the sugar, and I’m quite pleased. You can taste the oats more and they’re still sweet, but not too sweet. Try cutting back to 3/4 C sugar and 1/3 C oat milk.