Chewy Oatmeal Cookies (Vegan, Whole Grain)
I don’t think there’s a cookie as underrated as the oatmeal cookie. Slightly crisp on the outside but perfectly chewy on the inside, I’m always reminded why I love a good oatmeal cookie whenever I bake them.
Personally, I’ll eat cookie or two with a glass of milk as a mid-afternoon snack. I find it quite satisfying and it typically does the trick to keep me going until suppertime. This is because the carbs from the cookie + protein and/or fat from the milk make for a balanced, filling snack. Even more so if your cookie is made with whole grains, meaning more fibre. Not that I don’t love a good old all-purpose flour/sugar/butter cookie – because I sure do. I just have fun modifying recipes to add a nutritional punch!
Oatmeal cookies already have the base of a nutritious treat – oats. So I figured I’d stick with whole grain flour as well to, like I said, add more fibre and more nutrients. I also halved the sugar of a typical oatmeal cookie recipe, mainly because I was curious to see how much sugar the cookies really needed. My taste testers (aka my family) didn’t event notice the reduction of the sweet stuff. I’ll take that as a win.
I also made these cookies totally vegan. While I’m not vegan myself, I’m a fan of plant-based eating and I figured why not? The more people who can enjoy these delicious cookies, the better. Again, my taste testers could not even tell the difference.
To these cookies, I added chocolate covered quinoa puffs (which I just had on hand in my cupboard) to half of the dough and added raisins to the other half because I just couldn’t decide what I wanted more. You can find the chocolate quinoa puffs at most Bulk Barn locations in Canada, or you could just add chocolate chips like a normal person. Haha!
As always, if you make my recipes let me know via Instagram, Twitter, Facebook or e-mail. Enjoy, friends!
Oatmeal Cookies (Vegan, Whole Grain)
- 1/2 cup Earth Balance or other vegan butter alternative
- 1/2 cup brown sugar
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 tsp vanilla extract
- 3/4 cup whole wheat flour
- 1 1/2 cup rolled oats
- 1/2 tsp baking soda
- 1 pinch salt
- 1/3 cup chocolate covered quinoa puffs, chocolate chips, or raisins
In a small bowl, make a "flax egg" by whisking the ground flaxseed with the 3 tbsp of water and let sit for five minutes.
Meanwhile, in a large bowl, cream Earth Balance and brown sugar together. Add the flax egg and vanilla extract to the creamed mixture.
Next, add whole wheat flour and beat to combine. Add oats, baking soda, and salt and beat again until well combined. Fold in your choice of chocolate or raisins.
Scoop cookie dough onto a greased baking sheet, about 1 tbsp per cookie. You may need to use two baking sheets or bake the cookies in two batches as the recipe makes 18 small cookies. Bake for 11-13 minutes until slightly golden. Transfer cookies to a cooling rack cool for 5-10 minutes. Enjoy!