I’ve mentioned before the nostalgia of making recipes from when I was a kid and the comfort it brings me. It’s so nostalgic to remember pulling a bag of chocolate chips from the cabinet or using the inside of the Quaker Oats lid to bake up a batch of cookies. This recipe was taken straight from the inside of the oatmeal lid and, with a few tweaks, it is my vegan version of a tried and true treat. There are so many dairy and egg alternatives on the market now that picking animal-free swaps is an easy and friendly upgrade to these old standbys.
A Little About The Recipe
Cream the butter and sugar extra well - I think what really helps this recipe is the extra time creaming the plant-based butter, sugar, and egg replacer. I added the times I used for each stage in the recipe card below. Beating the ingredients well adds air to the mix making it a fluffy sweet base for the rest of the cookie dough ingredients.
Bake times may vary -This was the biggest learning curve with these cookies. Oven temps, types of baking sheets, even local climate can change bake times. I find that vegan cookies need more time in the oven than their traditional recipe counterparts and a little extra time on the sheet once out of the oven. I bake mine for 18 minutes and they come out perfect every time.
Egg Replacers in baking -There are many egg substitutes on the market now and it is important to note that some of them are specifically for baking and some are for scrambling. While I have tried baking with homemade alternatives such as flax and chia seed egg replacers, I have found a store-bought egg replacer to be the best option for this type of recipe that uses eggs as a binding and leavening agent. What I love most is the product is pantry-friendly and will last much longer than traditional eggs that have to be refrigerated and go bad in just a few days.
Classic Oatmeal Chocolate Chip Walnut Cookies
Prep time: 15 minutes Cook time: 18 minutes per batch Makes: 36 cookies
Ingredients:
1/2 c. (1 stick) plus 6 tablespoons plant-based butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 egg replacer equivalents
1 tsp. vanilla
1-1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 c. quick or old fashioned oats, uncooked
3/4 c. plant-based chocolate chips (another option here)
1/4 c. walnuts, chopped
Equipment:
Stand mixer with bowl or a large bowl and handheld mixer
Medium ice cream scooper or spoon
Two cookie sheets
Wire cooling racks
Instructions:
Pre-heat oven to 350°F.
1. Prepare batter
In a large bowl, add plant-based butter and beat on medium speed for about 1 1/2 minutes.
Add sugars and beat on medium speed for another 2 minutes.
Prepare the egg replacer per package instructions; add it and vanilla to the sugar and butter mix then beat on medium speed for another minute.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Add oats, chocolate chips, and walnuts; mix well.
2. Make cookie dough balls
Drop dough using a 2 oz. ice cream scooper or by rounded tablespoonfuls onto ungreased cookie sheets.
Lightly press cookie dough balls into a more flattened shape.
3. Bake
Bake cookies for 16-18 minutes or until lightly golden brown on the edges and slightly soft on the tops.
Cool for 2 minutes on cookie sheets; remove to wire rack.
Cool completely and store tightly covered.
Enjoy! xoxo
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