Best Vegan Chocolate Chip Oatmeal Cookies

Now that I’ve been doing some vegan baking, I am learning that one of the most important parts of baking this way is what you use to bind the cookies.  I’ve previously posted my Super-Substituted Banana Bread and A List of Cooking & Baking Substitutes, and here is a fantastic recipe for oatmeal cookies made with several substitutes.  (I am going to try to make peanut butter ones soon, too…)

Ingredients

• 1 cup of regular organic sugar
• 1/2 of a cup of turbinado sugar
• slightly less than 1/3 of a cup of oil
• 3 Tbsp of water

• 1 1/2 teaspoons of good vanilla extract
• 1  mashed banana
• 1/4 cup organic applesauce

• 1 1/2 tsp of cinnamon
• 1 tsp nutmeg
• 1 1/2 cups of flour
• 1 teaspoon of baking soda
• 1/2 of a teaspoon of salt

• 2 cups of oats

• 2.5 ounces of baking chocolate, crushed/chopped (I use Green and Black’s Organic Baking Chocolate)

Directions:

• Mix the sugars, oil, and water.  Add the vanilla, banana, and applesauce.
• Then mix together the cinnamon, nutmeg, flour, baking soda, and salt.
• Combine the wet and dry ingredients.
• Stir in the oats.  If it is too thin, let stand a bit so the oats can absorb the excess liquid.  Or if it is too dry, at a little bit more water.
• Drop by rounded tablespoonfuls on to greased cookie shhets
• Bake at 350 degrees F for 13 minutes.  Let them sit a bit before you take them off the cookie sheet.

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