There are two things you should know about me and oatmeal cookies.
1. ALWAYS chocolate chips over raisins. I just cannot get on board with raisins. It’s too disappointing, they look like chocolate chips, but then you take a bite, and they are so not chocolate chips.
2. Oatmeal cookies are a totally acceptable breakfast food, even if they include chocolate chips. And if they include nuts? Well, then you are really all set, because protein and healthy fats! Such a good breakfast. :)
Before we had our boys, if we were headed out somewhere early in the morning, and I had oatmeal cookies in the house, I would take several cookies and a glass tumbler of milk in the car with me for breakfast. The non-travel cup full of milk in the cup holder used to drive Darryl nuts. Of course, he would have to drive, so I could dip my “breakfast” in milk. :) Anyway, these oatmeal cookies are nice and thick, and include lots of chocolate chips and a generous sprinkling of sea salt on top. No raisins.
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- 1 Tablespoon flax seed meal + 3 Tablespoons water
- ½ teaspoon vanilla
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt, plus more for on top
- 1½ cups old fashioned oats
- ⅛ cup water or almond milk
- 1 cup chocolate chips
- ½ cup chopped walnuts, optional
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
- In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
- In a large bowl, cream the butter and sugars until light and fluffy
- Add the flax egg and vanilla and continue to mix. Add ⅛ cup water or almond milk.
- Add the gluten free flour, baking soda, and salt. Mix until combined.
- Stop the mixer and stir in the oats, chocolate chips, and walnuts. If the dough is too dry at this point, add a little more liquid. Every gluten free flour acts a little differently, so if the dough seems crumbly, add a splash more water or almond milk.
- Take some of dough and roll into a ball about 1.5 inches wide and place on the cookie sheet. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
- Sprinkle cookies with sea salt.
- Bake at 350 degrees for 14-16 minutes.
- Makes about 20 cookies.
inspired by Quaker Oats.
Who else eats cookies for breakfast around here?
Have you grabbed my FREE ebook for subscribers yet?
Vegan Baking Essentials is an easy to read PDF takes the guesswork out of vegan baking, and includes 6 of my very best recipes!