Chocolate Chip Cookies (vegan)
From the kitchen of Karen Seaver, former Harris Center Staff Ecologist
“This recipe was requested after I brought these cookies to a staff gathering! It makes 3-5 dozen, depending on cookie size; enough for some to eat and some to share.”
Ingredients
• 3 cups flour (you can use regular or whole wheat)
• 1 cup rolled oats (a little more if you like oats)
• 1.5 Tablespoons Baking Powder
• Good pinch of salt
• 2/3 cup safflower, canola, or other vegetable oil
• 2 cups pure maple syrup (any grade, the darker ones work well)
• 1 Tablespoon vanilla extract
• 1 cup (plus or to taste) fair trade dark chocolate chips (Make sure to check the labels — avoid semi-sweet or milk chocolate to keep it plant-based.)
Directions
1. Preheat oven to 350 degrees F. Line cookie sheets or baking trays with parchment paper or silicone mats (these cookies are liquidy to start).
2. In a large bowl, sift flour, baking powder, salt. Add oats and mix well.
3. In a separate bowl, mix liquid ingredients: oil, syrup, and vanilla. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients. Stir until ingredients are incorporated. Add chocolate chips, and stir until combined. (Don’t forget to test those chocolate chips!)
5. Drop by teaspoon or tablespoon-sized amounts on the baking trays. The batter will really spread out, so give ample room between cookies. Bake for 10-13 minutes depending on cookie size and how you like them; less time will make them chewier, longer times crispier. Remember these are vegan, so they don’t need long in the oven to be safe to eat.
6. Let the cookies cool slightly before transferring them to a wire rack or plate to cool. They will harden up as they cool.
Mangia! Hope you enjoy them. All hail the wonders of photosynthesis.
