With my nephews still experiencing allergies to dairy and eggs, I'm always on the hunt for vegan desserts. My regular email newsletter from the Serious Eats inspired this latest post. Their Chocoholic: Vegan Oatmeal Chocolate Chip Cookies was the basis of this creation. These cookies are a little chewy and a little crispy. Best of both worlds. I used 50/50 dark vegan chocolate and white chocolate. I used coconut oil to give that extra coconutty flavour but you can use vegetable oil instead.
Thanks to my friend, for use of her brand spanking new kitchen. I think we christened that kitchen good!
1/2 cup lightly packed brown sugar
1/2 cup coconut oil (you can also use vegetable oil)
1 tablespoon honey
1 tablespoon treacle (you can also use golden syrup)
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
1 cup plain flour
1 cup rolled oats
1/4 cup desiccated coconut
1/4 teaspoon baking soda
100g dairy and egg free chocolate chips or chocolate chopped up (I prefer to use Sweet William Chocolate)
1. Preheat oven to 180°C. Line cookie tray with baking paper.
2. In large bowl, whisk together brown sugar, oil, honey, treacle, salt, water, and vanilla until combined. Stir in desiccated coconut, flour, oats, baking soda, and chocolate until combined.
3. Scoop onto baking sheet, spacing evenly apart and gently press to about 1.5cm thick. Bake until lightly golden and just set, about 10 to 12 minutes. It will look a little soft when they first come out of the oven. Cool on pan for about 10 minutes and it will harden up. Then transfer to cooling rack to finish cooling. Store in airtight container.