Chocolate Chip Cookies with Oats and Walnuts
Although there are so many delicious cookies out there, nothing is better than homemade freshly baked chewy chocolate chip cookies. When creating these, I wanted to come up with a cookie that included oats and walnuts to make the cookies texturally interesting, but that would still resemble a chocolate chip cookie. These cookies have a lovely taste of chocolate and molasses, are easy to make, and overall are utterly delightful.
INGREDIENTS (Yields about 22 cookies)
- 1/2 Cup vegan butter
- 1 Cup of store-bought brown sugar (or 1 cup of white sugar + 1 1/2 tsp. molasses)
- 1/3 Cup unsweetened original almond milk
- 1 Tsp. Vanilla extract
- A small drop of maple extract (1/8 tsp. or less)
- 1 1/2 Cups of spelt flour
- 1 1/2 Cups + 2 tbsp. gluten-free oats
- 1 Tsp. baking soda
- 1 Tsp. baking powder
- 1/2 Tsp. salt
- 1/2 Cup vegan chocolate chips
- 1/2 Cup crumbled walnuts
INSTRUCTIONS
- Preheat your oven to 350 degrees Fahrenheit.
- If making brown sugar from scratch, add the molasses and sugar together in a bowl, and mix until the molasses is evenly blended, and the sugar mixture is fluffy. I personally think that homemade brown sugar produces a stronger, more interesting taste.
- Add the vegan butter in the same bowl as the brown sugar and mix for a minute or so until evenly combined and fluffy.
- Add the almond milk, vanilla extract, and maple extract into the bowl and thoroughly mix.
- In a separate bowl mix together the spelt flour, gluten-free oats, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients, and then fold in the chocolate morsels and crumbled walnuts.
- Roll into tablespoon-sized balls, place them on a greased cookie sheet, and gently press on each one to flatten them out a bit.
- Bake for 7-12 minutes, or until golden brown. It is okay if the cookies appear somewhat soft when they come out of the oven, as they will slightly harden as they cool.
- Serve immediately, or store in an air tight container for up to about 5 days.