Oatmeal cookies have been part of my life since I can first remember. Each year my mom, my Aunt Lynette, and I (and whoever else happened to be in town) would get together to make Christmas cookies. One of the cookies we always made were oatmeal. Sometimes they had chocolate chips, sometimes raisins, sometimes walnuts, sometimes, peanutbutter chips, and sometimes butterscotch chips. If Aunt Lynette chose, she always chose butterscotch! Tonight, I did a vegan spin on these Better Homes and Gardens classic. I pulled out that plaid covered cookbook that takes me back to my mom’s kitchen, and I made vegan oatmeal carob chip cookies. Here’s what I did:
Preheat oven to 375 degrees F.
- 3/4 cup of Earth Balance (or vegan butter of choice)
- 1 cup of brown sugar (packed down)
- 1/2 cup of granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 2 eggs worth of Ener-G Egg Replacer (OR a 1/2 cup of applesauce)
- 1 tsp of vanilla (we make our own)
- 1 3/4 cups all-purpose flour
- 2 cups rolled oats
- most of a bag of the 10 oz. bag of vegan carob chips
In large self mixing bowl let Earth Balance beat for about 30 seconds. Add in brown sugar, granulated sugar, baking powder, baking soda, cinnamon and cloves. Beat till combined, scraping down the sides as needed. Add in already whisked up 2 eggs worth of Ener-G Egg Replacer OR Applesauce. Also add the vanilla. Beat till combined. Add in flour little by little till all incorporated. Then with a wooden spoon stir/fold in the oats and the carob chips.
Drop dough by rounded teaspoons approximately 2 inches apart on an un-greased cookie sheet. Bake for about 10 minutes per batch. Cool cookies on a wire rack. After initial cooling, transfer to paper towels to finish cooling. Makes about 4 dozen.