In my never-ending quest for delicious allergy-friendly desserts, I present a delicious chocolatey oatmeal cookie.
This one has no eggs, dairy, or soy, but the taste is delicious! (My next version will be gluten-free.)
Assemble your ingredients.
Scoop the dough onto parchment lined baking sheets.
Dark, rich, chocolatey and chewy cookies.
Chocolate Oatmeal Cookies
Adapted from “Vegan Cookies Invade Your Cookie Jar”, by Isa Chandra Moskowitz & Terry Hope Romero
2 cups quick-cooking oats (also called baby oats. NOT instant oatmeal)
1 2/3 cups unbleached flour
2/3 cup cocoa powder, preferably a rich, dark variety such as Double Dutch Dark Cocoa from King Arthur Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons ground flax seeds (for better flavor and freshness, buy whole flax and grind them yourself by whirling them in the blender)
2/3 cup nondairy almond , coconut or rice milk
2/3 cup canola or coconut oil (coconut oil will make give the cookies a slight coconut flavor)
2 teaspoons vanilla extract
1 3-oz. Rapunzel Organic 55% Cocoa chocolate bar, chopped (or other dairy-free, soy-free chocolate)
1 cup dried cranberries, or chopped dried cherries
Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
Mix oats, flour, cocoa, baking soda, baking powder, and salt in a medium-sized mixing bowl. Set aside.
Use a cookie scoop or spoon to portion the dough into balls the size of walnuts, and place on prepared cookie sheets, leaving 2 inches between cookies. Use your hands to flatten dough slightly. Bake for 10-12 minutes, until cookies are firm and have risen slightly. Cool on baking sheets for about 5 minutes before removing to racks to cool completely. Makes about 30 cookies.
