This is a classic recipe from the 60s, which I gave a modern, plant-based update. You can make these crunchy cookies as healthy as you like by playing with how much whole grain flour you use, too.
Yields 5 dozen cookies
- 2 tablespoons chia seeds
- 5 tablespoons plant-based milk, plain, unsweetened
- 1 teaspoon vanilla
- ½ cup dairy-free margarine spread
- ½ cup cashew butter (may substitute peanut butter or almond butter)
- 1 cup coconut palm sugar (may substitute brown sugar)
- 1 ½ cups old-fashioned oats
- 2 cups flour (may use half whole wheat; half all purpose)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dairy-free dark chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 F.
- Place chia seeds in plant-based milk and whisk together for two minutes.
- Mix in vanilla, dairy-free margarine, and cashew butter.
- Mix in brown sugar.
- Add oats, flour, baking soda, and baking powder and combine just until smooth.
- Stir in chocolate chips and walnuts.
- Form cookie dough into small, golf ball sizes balls and place on cookie sheet, allowing space for cookies to spread out slightly.
- With a fork, press down on cookies to flatten slightly.
- Bake for about 15 minutes, until golden and firm.
Nutrients Per Serving: 94 calories, 2 g protein, 11 g carbohydrates, 6 g fat, 2 g saturated fat, 1 g fiber, 4 g sugar, 43 mg sodium