Vegan Chocolate Chip Oatmeal Cookies

From Honey Colon

The world feels heavy, but everything now feels more important. I made cookies to cope and truthfully I felt better. A very simple yet fulfilling task- not bound by expectation or the hope of a reward because there’s always the possibility it could fail. So we make cookies and hope it’s enough to get us to tomorrow. I made these a few years ago and recently found the recipe again. These are perfect for trying times, holidays, dismantling the systems of our oppression, wallowing in shame, and birthdays! 

 Warning: these cookies can not physically, emotionally,, spiritually, or mentally fix and/or heal one’s being. They just taste really good

Note: This recipe is the best way to make the cookies but I honestly just throw everything into one bowl and use the same spoon and they turn out wonderfully every time. Feel free to modify anything you like or don’t like there is no wrong answer- unless it’s the butter and sugar. Coconut sugar or light brown sugar are the best modifiers if you aren’t feeling the cane sugar. Also, cocoa powder in any shape or form will work in this recipe! I do not suggest Dutch-processed cocoa powder as it has a higher pH and can dramatically change the cookie's structure.

Instructions: 

1. Preheat your oven to 375F/190C.

2. Let your butter sit out for at least 30 minutes. Overnight is my favorite just because I usually forget about it (Earth Balance vegan butter is my favorite). After that, combine the butter and sugar. You can use a wooden spoon, but I recommend using an electric mixture as it’s much faster! The mixture should be fluffy and have no clumps. It will take a couple of minutes if using a spoon so take your time and stay steadfast.

3. After butter and sugar are mixed you can add in the milk and vanilla and stir again.

4. Put that bowl aside and combine the flour, baking powder, cocoa powder (sifted), baking soda, and salt in a different bowl! I also like to throw in a little bit of cinnamon, but that’s just me, live your life. (If you’d like the cookies to be gluten-free I recommend Bob’s 1-1 baking flour!)

5. Add dry mixture to wet! A little at a time- the dough should be soft and thick ;) Once the flour is 90% incorporated add in the chocolate chips and rolled oats and keep folding till mixed. I always recommend eating your dough before you bake. Not only is it a great way to make sure you made your dough properly, but it’s also a sweet little yummy treat.

6. *NOT ESSENTIAL TO THE RECIPE but kinda: Refrigerate the dough. I do this with every vegan cookie dough I make- it gives me a little assurance. The oats in this dough give it a lot of its strength and always bake well whether they’re cooled or not! If you want to refrigerate I would always recommend at least 30 minutes to overnight!

7. Anyway, it's baking time! Use a cookie scoop, spoon, cupcake-sized scoop (this larger size will change the bake time), or just your hands. Lay the balls evenly on 1 to 2 parchment paper-lined baking sheets or nonstick baking sheets. Bake for 9 (chewy) to 11 (crunchy) minutes. They will be puffy and crispy on the edges, they also might look slightly underbaked but that’s normal! They’ll firm up as they cool. Once they’re done baking wait at least 5-10 minutes before transferring them to a cooling rack or cutting board for cute pictures. 

*Note: If your cookies come out flat or all spread together, try adding at least ¼ cup more flour. This may help them hold better. Also, check the temperature of where you are! The cooler it is is best for baking so if it’s a hot spring day I would recommend refrigerating for 30 minutes beforehand.

8. Storing! Keep in an airtight container for up to 3-4 days. If you’re currently vacationing in the Keys they can last up to a week if kept in a warm area. You can also freeze the baked cookies, after cooling for at least an hour, for up to 3 months (I’m making this up! I’ve never done this, but what could the possibility go wrong). 

9. Enjoy, love you!