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Chocolate-Chip Oatmeal Nut Cookies

What you need: 

1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup sugar or Sucanat (granulated cane juice)
1/3 cup nondairy milk (I use soy)
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup vegan chocolate chips (try Sunspire brand)
1/2 cup chopped macadamia nuts or walnuts

What you do: 

1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside. Whisk together first five ingredients (through vanilla) until very smooth.
2. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt; you may want to stir these into the flour first).
3. Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
They are great for bake sales, to serve to skeptical meat-eating friends, or just as a reward for a week of hard work!

Preparation Time: 
Cooking Time: 
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

Isn't this the recipe on the back of the Sunspire Tropical Source gluten-free dairy-free chocolate chips bag?  I thought I recognized it!  I make them into mini-cookies and use Skippy or Skippy natural peanut butter.  It has a really great taste with the Skippy original.

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Fifteen gallons of good!  That is what my 4-yo said.  I only used 3/4 cup sugar.  I used peanut butter, turbinado sugar, and pecans.  I also added 1/4 cup butterscoth chips and 1/4 dried cranberries.  I probably added to much stuff.  They didn't sprend very well, so my first pan is like cookie balls.  I also baked these at 375 for 10 minutes.  I will definately make these again. 

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I call these my Mash-Up Cookies, because mostly they are a mash up of stuff I have lying around my kitchen. Tonight: chunky natural pb, sweetened coconut, dried currents, flax seeds, and cinnamon. Usually, I only do about 1/2 cup sugar, no chocolate, 1tbsp apple sauce and 1tbsp oil and rice milk. I have been seriously considering using cold strong coffee in place of milk, almond butter and dark chocolate. We shall see :o) Thanks for the recipe!! Oh right, and I usually bake at 375 for about 10 minutes.

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I made a couple of variations to this and tweaked a few things and these came out fabulous. I didn't have cashew or almond butter, and I don't really care for peanut butter so I used 1 Tbsp of maple peanut butter and 1 and 1/2 Tbsps of local organic clover honey. I used Splenda because I am trying to stay away from sugar and I think that helped decrease the chewiness that many people mentioned. I decreased the amount of oats to a half cup and chopped them up because I only had Quaker old fashioned oats. I added 1/4 cup of rough chopped sunflower seeds and a half cup of chopped pecans and they added nice flavor and texture to the cookies. I am not strictly vegan so I ended up using Ghiradelli 60% cocoa bittersweet chips because I like them and I had them in the house. They work well because regular chocolate chips would [probably be too sweet with my use of honey instead of just nut butter.
I baked them at 425 degrees as suggested, but for about 4 mins and 15 seconds. They're still doughy inside but they haven't cooled completely yet. If you prefer soft cookies then I'd do that.
Overall I am very happy that I found this recipe because these are exactly what I wanted. I'll be making these quite often from now on, I think. Excellent recipe.

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I just made these cookies and they are divine! Instead of walnuts and chocolate chips, I used some vegan butterscotch chips I had been saving for an oatmeal cookie recipe. Super tasty....I am looking forward to trying some of the variations of the recipe I see listed above. Thanks for sharing!

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Oh boy!!! I had a very long day of baking for holiday gifts today and this is one recipe I can't wait to make for myself! It's just so perfect!! I made so many mods to the rest of the goodies I baked today from the other recipes I got from this site. This is the only recipe that I only made alterations because of what I had available:

-I had to split 1/2 cup of sucanat and 1/2 cup of brown sugar
-My non-dairy milk is unsweetened vanilla almond milk
-And I skipped the salt because my soynuts are already lightly salted (They're the only nuts I eat)
-Plus I added 1/2 tsp cinnamon (I had to. The stuff is AWESOME  ;)b )
-I do use Sunspire brand already just as the recipe suggests. Carob chips.

I only got 20 Cookies instead of 24 but if that's the only thing to "complain" about, who cares?? I "accidentally" got some of the dough on my finger so I had to lick it off, right? I almost hit the ceiling! I'm going to double the batch when I make it for myself and make it exactly like this. Thank you so much for this amazing recipe!!    :)>>>

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super yummy. a bit too sweet, i'm going to try 3/4 c. sugar when i make them next time, and all raisins... no choc chips.

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oh my gosh, these are soo good! i ate 2 as soon as they were cool enough to handle.  i made quite a few modifications.  to the wet ingredients, i used more like 1/2 C peanut butter, an extra splash of milk, 1 very mashed banana, and 1 extra tsp vanilla.  to the dry ingredients, i added a pinch more of baking soda, 1/2 C coconut, 1/2 C raisins, and extra flour and oats to get it just right, not too dry or too wet.  i also used cashews and walnuts.  i wish i'd had macadamia nuts, that would have been fantastic.  i will definately be making these again.  pictures to come! :)

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These are the best baked item I have ever made!  They were so good and simple.  I used natural creamy peanut butter, vegan sugar and pecans.  AWESOME!!!!

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These were really good! I didnt add chocolate or nuts or anything, and they didnt need it!! I used peanut butter in vanilla almond milk, and they're yummy.

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