Here are some tasty, high fiber vegan chocolate chip cookies. They are great with ice cream or as a quick, sustainable snack on the go.
Oatmeal Chocolate Chip Cookies
Makes about 20 cookies
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 cup dried coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3/4 cup vegetable shortening or vegan butter
- ¼ cup agave syrup
- 2 teaspoons vanilla extract
- 2 tablespoons soy or other plant milk
- 1 cup semi-sweet dark chocolate chips
Preheat the oven to 375°F
Combine the oats, flour, coconut, baking soda, and salt in a small bowl.
In a large bowl cream together the brown sugar and shortening. Add the syrup and vanilla and combine.
Add the dry ingredients and the milk and stir until the mixture is crumbly but can hold together when pressed into a ball. Add a little milk if the mixture is too dry.
Work the chocolate chips into the mixture and form into ping-pong sized balls. Place on a cookie sheet and press each one down to slightly flatten.
Bake for 12-15 minutes or until lightly golden on top. Let cool a little before eating.