Ingredients

The following ingredients have 4 Servings
  • 1/3 cup vegan chocolate chips
  • 1/2 cup dairy-free butter (softened)
  • 1 cup organic granulated sugar
  • 1 egg replacer (mixed according to package directions)
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 1/2 cup old fashioned oats

Instruction

  • Lightly grease a cookie sheet or parchment paper.  They do not work on a Silpat type pad.
  • Mix the egg replacer and set aside.
  • Melt chocolate over a double boiler.
  • Meanwhile, add the sugar to the butter in a medium bowl.  Beat at medium speed with a hand mixer until it is light and fluffy.
  • To the sugar mixture add the egg replacer mix, vanilla extract and melted chocolate.
  • Add flour and baking powder and mix on low speed.
  • Blend well.
  • Stir in oatmeal by hand. Chill for 30 minutes.
  • Roll cookie dough into about 3/4" balls.
  • Place far apart (by at least 2") on the cookie sheet. The cookies really spread out.
  • Bake at 350° for 8 minutes.
  • Let cool for just a minute or so and then use a spatula to put on a wire rack to cool.
  • Store in a tightly closed container.