Chocolate Oatmeal Cookies (Vegan)

Now that the rush of Christmas is over and I have had a chance to slow down, something simple and easy to make in the kitchen is all I can manage at the moment. The trouble I have is, that as soon as I do start to slow down, I come to a grinding halt and find it difficult to pick up the pace again. Perhaps winter is a just a time where I need to hibernate. Say goodbye to the world for a few months, curl up and re-appear in Spring ready and waiting to take on the world afresh.

The art is balance, I suppose, a skill I am yet to perfect. But its okay, because I have oatmeal cookies. Warm, comforting, delicious. Exactly what you need in the cold depths of winter with a warming mug of tea.

Cookies are a simple bake to make and ones that are studded with oats and dark chocolate should be a staple for every baker. These make 8 generous size cookies and involve little to no-prep. You just mix and go. Make them vegan by swapping the egg for aquafaba and make sure the dark chocolate you use is vegan friendly. 

Ingredients (approx 8 cookies):

  • 140g rolled oats
  • 150g plain flour
  • 50g caster sugar
  • 70g light brown sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 95g coconut oil, melted 
  • 3tbsp aquafaba (the liquid from a can of chickpeas) (if not vegan swap for 1 egg) 
  • 2 tsp vanilla extract
  • 100g dark chocolate, chopped 

Method:

  1. Preheat the oven to 180oc and line a large baking tray with greaseproof paper 
  2. Add all the ingredients (except the chocolate) together in a bowl and mix together using a wooden spoon 
  3. Finally, stir in the chocolate. The mixture will be crumbly but clump together the dough to make 8 balls of dough. Flatten slightly. 
  4. Place on the baking tray (they do not have to be that far apart as they don’t spread out too much)
  5. Bake for 15 minutes or until golden brown. Leave to cool completely before eating. 

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