Oatmeal & Chocolate Chip Cookies

Without You I’d Crumble Oatmeal and Chocolate Chip Cookies 

This cookie brings me to tears – happy tears. And, I bet every allergy mama will agree. This vegan chocolate chip & oatmeal cookie is the first allergy-friendly recipe I mastered for our son. It’s the first cookie he’s ever has as with more than a dozen allergies, store bought wasn’t happening. These cookies are now a household favorite. So much so, that our friends regularly as us, “are you making your special cookies?” Dairy, egg and nut free, they are sweet and savory; their chocolate chunk morsels melt in your mouth .. and people are always coming back for more. Whenever we have people over – more than 10 – I tend to double this batch as these cookies go fast! I hope you enjoy them as much as we do. And please share a pic of your final product and tag @from.scratch.with.love.cooking on Instagram! 

Serving: 24 medium-sized cookies 

Cook Time: Prep—15 minutes, Cook – 12 minutes at 350

Ingredients 

Dry Ingredients (in one medium sized mixing bowl) 

• 1 and 1/4 cups of all-purpose flour 
• 1 cup rolled oats
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt PLUS a sprinkle of salt set aside for topping the cookies

Wet Ingredients (in another bowl) 

• 3/4 cup vegan butter, room temperature (we use Earth Balance)
• 1/2 cup cane sugar
• 1/2 cup brown sugar 
• 2 teaspoon pure maple syrup (this is my secret recipe in all of our baked items!) 
• ½ cup vegan chocolate chunks (you can use chocolate chips, but the chunks just make the cookie, we use Enjoy Life chocolate chunks. If you want to make 
• 1-2 tablespoons of water (set aside JUST in case you need it) 

The Goods 

• Two medium-sized bowls
• Measuring cup
• Measuring spoons 
• Whisk
• Cookie pan
• Tin foil 

Here we go! 

• Set your oven for 350 degrees. I try and use the convection option whenever possible. 
• Mix the dry ingredients – flour, oats, baking soda and salt – in one bowl, whisk around to it’s all nicely sifted together. 
• In the other medium sized bowl, take the vegan butter, cane sugar, brown sugar and maple syrup and use a whisk until the vegan butter and sugar are nice and creamy. 
• Now, fold in the chocolate chunks (or chips or raisins, pending on your pick) in that same bowl. 
• Time to mix the bowls together! Using a spoon, spoon in the wet ingredients into the dry and mix together. 
• Because these are vegan cookies and don’t have eggs, the batter will appear dry and crumbly. That’s totally normal. If the cookie batter seems a touch too dry, now you can introduce 1-2 teaspoons of water. If you add in too much water, your cookies will be very dry (I’ve gone off the deep end and added in too much water).
• Once your dough is nicely mixed together, it’s time to spoon them onto your cookie sheet. I use tinfoil on my cookie sheets. You will need to mold the cookies as they won’t form as easily as recipes which call for eggs – but they will still be amazingly delicious. 
• Take 1-2 tablespoon and roll into a ball and place them on the prepared cookie sheet. Keep at least 1.5 inches of space in between as these cookies rise differently than ones made with dairy or egg, meaning they spread more than they rise. 
• Repeat until you’ve used up all of the cookie dough. 
• Bake at 350 degrees for 11 minutes. The cookies will spread, but look somewhat raw-ish and will be golden underneath. 
• Cool them for a few minutes on the pan to enjoy!