LC’s Vegan Oatmeal Chocolate Chip Cookies
Ingredients:
- 1/2 cup organic agave
- 1/4 cup vegan “butter” (I used Smart Balance Light – it says “vegan” right on the outside)
- 1 Tablespoon ground flax + 3 Tablespoons water (or any other egg substitute)
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup whole wheat flour
- 2 cups oats
- 1 cup vegan chocolate chips
Preheat oven to 325 degrees Fahrenheit. Mix wet ingredients, then add the dry ingredients. Fold in the chocolate chips. Drop by tablespoons onto your cookie sheet (mine are lined with silicone baking sheets). Flatten the dough balls with your fingers (you may need to dampen them to prevent the cookie dough from sticking). Bake for 9 minutes. Makes approximately 3 dozen cookies.
These cookies were so tasty whether hot from the oven, at room temperature, or straight from the freezer. 
©2009 Sound Eats
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I am ALL over these this weekeend !!!!!!!!!! yay!!!!!!!!
Hey Sweetie I realized that the one’s on Sarah’s blog are PUMPKIN added in as well. How much canned pumpkin did you use and did you cut back/increase any of the other ingredients with the pumpkin added into the mix? Thanks so much!
I was wondering if you’ve had success with making this (other other) vegan cookie dough, freezing it, and baking it later. I know that heavy doughs like chocolate chip freeze well for baking later, but I wasn’t sure if the same held true for the vegan versions. I plan to make a lot of cookies to hand out as holiday gifts and was hoping I could spend the next few weeks making all the dough and freezing it and then just spend a day of two baking it all off at once. But I didn’t want yummy dough to go to waste if its time in the freezer would harm it!
Any insight would be awesome. Thanks in advance and thanks for the yummy recipes!
Lisa, sorry I’m just now getting back to you, I just saw this! You should definitely still be able to freeze the dough. I love doing this!
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