Ingredients
- 1 1/2 cups all-purpose flour - organic
- 1 tsp baking soda
- 1 to 3 tsp ground cinnamon (depending on how much you love it, I put about 2)
- 1 cup (2 sticks) softened vegan butter
- 1/2 cup firmly packed organic brown sugar
- 1 cup organic granulated sugar
- 1 egg OR about 2 1/2 tsp Ener-G egg replacer mixed with 3 tbsp warm water
- 1 tsp vanilla
- 1 3/4 cup rolled oats
- 1 1/4 cup vegan chocolate chips
Directions
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Mix together flour, baking soda and cinnamon in a large bowl.
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Beat together butter, brown sugar and granulated sugar in a second bowl until light and fluffy. Beat in egg replacer and vanilla.
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Beat flour mixture into butter mixture until blended. Fold in oats and chocolate chips, and then stick into the fridge for a bit while the oven heats up. Put the bowl back into the fridge while each batch of cookies bakes, to keep the dough chilled.
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Preheat oven to 350 degrees. Grease 2 baking sheets.
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Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets, flattening each cookie slightly.
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Bake until lightly browned around the edges, about 10 to 12 minutes. Let cookies cool on baking sheets for a minute or two before transfer to racks to cool completely. Makes 2 to 3 dozen, depending on size.
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Check the cookies by gently pressing on the top of the cookies. If the inside looks moist, but not too wet they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a time when starting out. Do not expect to see them turn slightly brown when done cooking. Without real eggs, they will not get that dark. They will, however, turn a golden tan.