Anette Morgan is a Wellness & Lifestyle Blogger, a Yoga Teacher and a Health Enthusiast. She loves to share recipes, yoga, her personal style, photographs about great places around the world, but especially her hometown Monterrey, México. Her blog is all about her, hoping to inspire someone, somewhere.
“Every time I become more fan of oatmeal cookies, my God. I have to do more cardio if I want to continue eating my cookies hahaha. Yes, they are vegan and made of oatmeal but that does not mean they are super uber light and that you can eat lots of cookies a day. Everything in moderation. Lately, I’ve been experimenting with recipes, modifying them and slowly getting the best flavor and consistency. Today I will share this recipe, the last one I made.
This is what you’ll need:
- ¼ cup sugar or stevia
- ¾ cup brown sugar
- 1 teaspoon salt
- ½ cup coconut oil (I use 1/3)
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- ½ teaspoon baking soda
- 4 oz vegan semi-sweet chocolate, chunks
- 4 oz vegan dark chocolate, chunks
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined. Add the vegan milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes, or overnight in the fridge.
- Scoop the dough with an ice cream scoop (or with your hand) onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely and enjoy!
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