Salted Top Oatmeal Chocolate Chip Cookies: Makes about 15 cookies (T=tablespoon, t=teaspoon)
- 1/2 cup (120ml) of Earth Balance Vegan butter spread, softened to room temperature
- 1/3 cup (80ml) of oil (I use grape see oil, canola or softened coconut oil)
- 1/2 cup (100g) of brown sugar (or coconut sugar)
- 1T of pure vanilla extract
- 1 cup (120g) of flour
- 3/4 cup (65g) of oat flakes
- 1t of baking soda
- 1 small handful of dark chocolate chips/pieces (put in as much as you like)
- coarse sea salt to sprinkle on top
How to make them:
Preheat oven to 350°F (180°C) and position the two racks in the top section of the oven.
Put the vegan butter spread (1/2 cup - 120ml), oil (1/3 cup - 80ml) and brown sugar in a bowl and cream together using a whisk or stand/hand mixer until well blended. Add the pure vanilla extract (1T -15ml) and mix in.
In a separate bowl, combine the flour (1 cup - 120g), baking soda (1t) and oats (3/4 cup - 65g).
Add the dry ingredients to the wet ingredients and mix well to combine. Add in the dark chocolate pieces (one small handful) and stir to distribute evenly into the batter.
Line two baking sheets with parchment paper and spoon the batter in equal sized disks - allowing for a little space in between each cookie. Gently flatten them with your hands and sprinkle lightly with the coarse sea salt.
Bake for 12 minutes, turning the baking sheets once for even colouring. Enjoy!
Add the dry ingredients to the wet ingredients and mix well to combine. Add in the dark chocolate pieces (one small handful) and stir to distribute evenly into the batter.
Line two baking sheets with parchment paper and spoon the batter in equal sized disks - allowing for a little space in between each cookie. Gently flatten them with your hands and sprinkle lightly with the coarse sea salt.
Bake for 12 minutes, turning the baking sheets once for even colouring. Enjoy!
These look delicious! Do you think they can be made with an alternate flour? Say, chickpea?
ReplyDeleteHi Barb, I found this site that used chickpea flour for chocolate chip cookies http://www.oatmealwithafork.com/2014/08/18/incredible-chickpea-flour-chocolate-chip-cookies-grain-free-vegan/
ReplyDeleteIn my experience with baking with alternate flours, I usually use the same measurement as the wheat flour, but combine the flour of choice (ex. brown rice) with corn starch or tapioca starch. This makes the recipe lighter. So 1 cup of regular flour would become 3/4 cups of rice (or chickpea flour) with 1/4 cup of corn starch. Hopefully it will also be successful for these cookies.