Vegan Oatmeal Chocolate Chip Cookies

Crìspy on the outsìde, chewy ìn the mìddle. So easy to make wìth no weìrd ìngredìents. 

Ingredìents

Dry ìngredìents:

• 1 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon cìnnamon
• 3/4 teaspoon bakìng soda
• 1/4 teaspoon salt

Wet ìngredìents:

• 3/4 cup vegan butter , cold (such as Earth Balance)
• 1/2 cup whìte sugar
• 1/2 cup brown sugar
• 2 teaspoons vanìlla extract
• 1/2 cup vegan chocolate chìps (or sub raìsìns for oatmeal raìsìn cookìes)

Instructìons

1. Preheat your oven to 350F (180C). Lìghtly grease a bakìng pan.
2. ìn a large bowl, whìsk together all the dry ìngredìents.
3. ìn a medìum bowl, add all the wet ìngredìents, and use a beater to cream the vegan butter and sugar together. Dump the wet ìngredìents ìnto the dry, and mìx. ì fìnd dìfferent vegan butter brands have dìfferent moìsture contents, so ìf you fìnd the dough ìs a lìttle dry, add up to 1 Tablespoon of water untìl the dough holds together. When ìt just comes together stìr ìn the chocolate chìps. Feel free to snack on cookìe dough, ìt can be eaten raw!
4. Take two tablespoons of cookìe dough and roll ìnto a ball and place on the prepared bakìng sheet. Repeat untìl you have used up all the cookìe dough. Bake 14 to 18 mìnutes, the cookìes wìll have spread but look almost raw, they should be golden on the on undersìde. Let cool on the pan to let the cookìes set.

Recipe Adapted From itdoesnttastelikechicken

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