Bakery owner Cara Pitts has crafted
a vegan rendition of her family-favorite soft chocolate oatmeal cookies,
drawing inspiration from her mother's Betty Crocker cookbook. Successfully
veganizing this classic recipe posed a challenge, but Pitts ingeniously utilizes
flaxseed and applesauce as binders, resulting in a delightful texture and
taste. The addition of chocolate chunks and walnuts enhances both the textural
complexity and flavor.
For those planning ahead, the dough
can be refrigerated for up to 1 day. However, it's advisable to bring it to
room temperature for 15 to 20 minutes before scooping and baking.
In terms of storage, these cookies can be kept in an airtight container at room temperature for up to 5 days. Alternatively, they can be stored in the freezer for up to 3 months, ensuring a delightful treat is always within reach.
Ingredients:
1 cup (125 grams) all-purpose flour
1/4 cup (25 grams) natural
unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon ground flaxseed
2 tablespoons water
8 tablespoons (1 stick/113 grams)
vegan butter, softened
3/4 cup (150 grams) cane sugar (may
substitute granulated sugar)
1/4 cup (64 grams) unsweetened
applesauce
1 teaspoon vanilla extract
1 1/2 cups (135 grams)
old-fashioned rolled oats
1/2 cup (90 grams) chopped vegan
chocolate or vegan chocolate chips (optional)
1/2 cup (60 grams) chopped walnuts
or almonds
Flaky sea salt, for garnish
(optional)
Directions:
Total Time: 1 hour
Step 1: Preparing the Oven and Pans
Position a rack in the middle of
the oven and preheat it to 350 degrees.
Line two large sheet pans with
parchment paper.
Step 2: Dry Ingredients
In a medium bowl, whisk together
the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Flax Egg
To make the flax egg, in a small
bowl, whisk together the ground flaxseed with water and let it rest until
thickened, approximately 5 to 7 minutes.
Step 4: Mixing Wet Ingredients
Using a stand mixer fitted with the
paddle attachment or a hand mixer and a large bowl, beat together the vegan
butter and sugar on medium speed until smooth and creamy (3 to 5 minutes).
Scrape down the bowl.
Add the flax egg, applesauce, and
vanilla. Mix on low speed, gradually increasing to medium, until thoroughly
combined. Scrape down the bowl as needed.
On low speed, gradually add the
flour mixture, increase to medium speed, and mix until thoroughly combined.
Step 5: Adding Mix-Ins
Remove the bowl from the mixer and,
using a flexible spatula, fold in the oats, chopped chocolate (if using), and
nuts.
Step 6: Scooping and Baking
Using a No. 30 disher or a
1-tablespoon measuring spoon, scoop 2-tablespoon portions of dough (35 grams)
onto the prepared pans, spacing about 2 inches apart.
Sprinkle with flaky salt if using.
Bake one pan at a time for 13 to 16
minutes or until the cookies are puffed, with a matte (not wet) top, and the
edges are just set. The cookies will be somewhat soft but will firm as they
cool.
Step 7: Cooling
Cool on the sheet pans for a few
minutes before transferring the cookies to a wire rack to cool completely.
Nutritional Facts: Per Cookie
Calories: 117
Fat: 6 g
Saturated Fat: 3 g
Carbohydrates: 15 g
Sodium: 90 mg
Cholesterol: 0 mg
Protein: 2 g
Fiber: 1 g
Sugar: 7 g
Note: This analysis is an estimate
based on available ingredients and this preparation. It should not substitute
for a dietitian’s or nutritionist’s advice.
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