Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies
Prep time: 30 Mins
Cook time: 12 Mins
Yields: 30 to 35 Cookies
Loaded with chocolate chips, cranberries and pistachios, this cookie will be a definite hit with your family and friends.
Dry Ingredients:
Wet Ingredients:
Add Ins:
Substitutions:
Instructions
  1. Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.
  2. In a medium bowl stir together the dry ingredients.
  3. In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.
  4. Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.
  5. Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
  6. Bake for 12-14 minutes, or until cookies are golden brown and dry on top. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.
My Notes:
  1. The original recipe used peanut butter which I have replaced with almond butter but it was not at all noticeable. So you could might as well skip it or try substituting the 1/4 cup of vegan butter substitute also with almond butter and add 1/2 teaspoon of almond extract to get the almond flavor.
  2. I was able to feel the nutty flavor of whole wheat flour in this cookie recipe but my friend said that she didn't feel it. So if you are not a fan of whole wheat flour in cookies go with plain flour itself or try a 50:50 of both the flours.
  3. 1 cup of chocolate chips was used in the original recipe. I have substituted some dried cranberries and pistachios for 1/2 a cup of chocolate chips.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-whole-wheat-oatmeal-chocolate-chip-cookies-recipe/