But most of all? She baked because it’s perfectly acceptable to add chocolate chips to nearly anything when baking.
On Saturday, I made a few dozen amazing vegan peanut butter-oatmeal cookies. They were from my favorite cookbook ever. I added several handful handfuls of vegan chocolate chips, because, well chocolate makes miracles happen.
And these cookies? Are miraculous. Seriously. They’re the kind of cookies where you get to yell, while pumping your fist in the air, “Ha! You ate VEGAN COOKIES!” after everyone tells you how delicious they are.
Then your so-not-vegan-or-even-adventurous-food-wise-but-totally-lovely friends take equal pleasure in encouraging other guests at the housewarming party to try to cookies, then yell at the cookie-eater incredulously, “THEY’RE VEGAN!!”
Seriously. Try them.
They’re Vegan! Peanut Butter Oatmeal Chocolate Chip Cookies
2 cups all-purpose flour (I use half whole-wheat pastry flour. Try it.)
2 cups rolled oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup canola oil
3/4 cup natural peanut butter
1 cup sugar
1 cup brown sugar (or regular sugar and molasses if you’re thrifty creative like me)
1/2 cup vanilla soy milk
2 teaspoons vanilla extract
1/2 cup chocolate chips (um, always add more. always.)
1. Preheat oven to 350F and grease a few cookie sheets.
2. Mix flour, oats, baking powder, and salt. In a separate bowl, mix oil, peanut butter, sugars, soy milk, and vanilla.
3. Mix both bowls together. Stir in chocolate chips. The dough will be firm. Scoop 2 tablespoons of dough out, roll into ball and flatten with the bottom of a drinking glass to about half inch thickness.
4. Bake for 8-10 minutes or until a bit puffy and brown.
5. Bask in the deliciousness, because: YUM.
6. Share with your neighbors because you have no sense of self control and are eating cookies for breakfast, lunch and dinner. (This step is optional.)
Adapted from Vegan with A Vengeance by Isa Chandra Moskowitz.
(Seriously, you should get this cookbook.)
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