Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies
Loaded with chocolate chips, cranberries and pistachios, this cookie will be a definite hit with your family and friends.
Ingredients
Dry Ingredients:
- 1 and ½ cups whole wheat flour
- ½ cup quick cooking oats
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup brown sugar
- ¼ cup vegan butter substitute, softened
- ¼ cup melted coconut oil
- ¼ cup almond butter
- 1 tablespoon ener-g egg replacer (What is ener-g?)
- 5 tablespoons water
- 1 teaspoon vanilla extract
Add Ins:
- ½ cup vegan chocolate chips
- ¼ cup dried cranberries
- ¼ cup chopped pistachios
Substitutions:
Instructions
- Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.
- In a medium bowl stir together the dry ingredients.
- In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.
- Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.
- Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
- Bake for 12-14 minutes, or until cookies are golden brown and dry on top. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.
Notes
- The original recipe used peanut butter which I have replaced with almond butter but it was not at all noticeable. So you could might as well skip it or try substituting the ¼ cup of vegan butter substitute also with almond butter and add ½ teaspoon of almond extract to get the almond flavor.
- I was able to feel the nutty flavor of whole wheat flour in this cookie recipe but my friend said that she didn't feel it. So if you are not a fan of whole wheat flour in cookies go with plain flour itself or try a 50:50 of both the flours.
- 1 cup of chocolate chips was used in the original recipe. I have substituted some dried cranberries and pistachios for ½ a cup of chocolate chips.
