Vegan Oats Chocolate Cookies

Hello readers. A very pleasant Sunday to you all. You might wonder what’s so special about these cookies? The blog already has a good number of chocolate cookies. So what makes these cookies different from others? Well, this is the first time that I have used oil in my cookies. All my cookie recipes has butter in it. Honestly speaking, I was quite sceptical about skipping butter. Wasn’t sure whether the coconut oil would have a strong aftertaste. But I guess all my fears were uncalled for 🙂

I have used virgin cold pressed coconut oil in this recipe. And trust me, the cookies doesn’t have any coconut flavour at all. Or else my Neha wouldn’t have eaten it. And for all those readers who keep asking me for cup measurements, well this recipe can be made without having a weighing scale though I would still reiterate that weight measurements are always better and more accurate. As always, the cup used is 240 ml.

You may skip cane sugar and use coconut sugar instead. I didn’t have any chocochips in my pantry, so I have used chocolate chunks which had softened on keeping outside and hence I guess it got mixed in the dough while mixing and whatever chunk was remaining, melted while baking 🙂 So, the cookies doesn’t look like it has chocolate in it though you can taste it. Also, it’s very very mildly sweetened. You can increase the sweetness by adding 1-2 tablespoons more of sugar. Try these cookies, they are absolutely delicious and crunchy 🙂 Happy baking and enjoy your sunday.

Ingredients:

• Rolled oats 1/2 cup (50 gms)
• Wheat flour 1/2 cup (65 gms)
• Salt a pinch
• Baking soda a pinch
• Cane sugar 1/4 cup
• Virgin coconut oil 1/4 cup
• Chocolate chips as desired
• Chocolate/vanilla extract 1/2 tsp
• Soy/Almond milk 1-2 tbsp

Method:

• Preheat the oven at 160-170 degree Celsius for ten minutes.
• Line a baking tray with parchment paper.
• Mix the coconut oil and sugar really well. Add the extract and stir.
• Add a pinch of salt and baking soda into the rolled oats and whole wheat flour mixture.
• Transfer the dry ingredients into the sugar and oil mixture and combine.
• Throw in the chocochips or the chocolate chunks into this mixture. Add a spoon of milk if the mixture appears too dry and crumbly.
• Make small uniform size balls and press gently. Arrange these on the baking tray leaving small gap between two adjacent cookies.

• Place the tray in the oven and bake for around 16-18 minutes.
• Remove the tray from the oven and let the cookies rest in the tray for 4-5 minutes.
• Transfer the cookies on a cooling rack and cool completely.
• Store in good airtight containers and enjoy.

Notes:

• You may add a dash of cinnamon powder instead of vanilla/chocolate extract.
• Adding around 2-3 tablespoons of coconut flakes will add a nice crunch to these cookies.
• You may skip the whole wheat flour and add a gluten free flour like sorghum (jowar).
• You may use regular butter instead of coconut oil. Use melted butter.
• If you do not have rolled oats, feel free to use instant oats.