Coconut Oil Oatmeal Chocolate Chip Cookies

My past experience with vegan baking still has me using some of those techniques in my everyday cooking. These cookies have no butter or eggs, yet they have great texture and mouthfeel. Another bonus to this recipe is you can stir all of the ingredients together in one bowl for easy clean-up. I added walnuts and golden raisins to mine for added flavor, but if you aren’t a fan of those you can simply swap in an extra cup of chocolate chips.

1. Preheat oven to 350.
2. In a large bowl, combine melted coconut oil, brown sugar, white sugar, soy milk (or almond milk) and vanilla.

3. Add flour, oats, baking powder, baking soda, cinnamon and salt and stir to combine.

4. Add chocolate chips, walnuts and raisins and stir again until combined.

5. Drop the dough by rounded tablespoonfuls onto baking sheets, 2 inches apart. Sprinkle lightly with flaky sea salt. Bake for 12 minutes. Cool cookies on the baking sheet for a few minutes, then transfer to wire racks to cool completely. Once cool, store in an airtight container for up to one week.

Coconut Oil Chocolate Chip Cookies

Makes 2 1/2 dozen

All you need:

2/3 cup coconut oil, melted

2/3 cup brown sugar

2/3 cup white sugar

1/2 cup unsweetened soy milk (or almond milk)

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1 cup old-fashioned oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup vegan chocolate chips (such as Enjoy Life)

1/2 cup chopped walnuts

1/2 cup golden raisins

Flaky sea salt, for sprinkling on top

All you do:

1. Preheat oven to 350.
2. In a large bowl, combine melted coconut oil, brown sugar, white sugar, soy milk (or almond milk) and vanilla.
3. Add flour, oats, baking powder, baking soda, cinnamon and salt and stir to combine.
4. Add chocolate chips, walnuts and raisins and stir again until combined.
5. Drop the dough by rounded tablespoonfuls onto baking sheets, 2 inches apart. Sprinkle lightly with flaky sea salt. Bake for 12 minutes. Cool cookies on the baking sheet for a few minutes, then transfer to wire racks to cool completely. Once cool, store in an airtight container for up to one week.