Choc-Oat Chippies are a delicious vegan treat from Shemirah’s collection.
Makes 40 – 50 Cookies
These are a slight variation from your average Chocolate Chips. By using rolled oats and only a small amount of flour, they make a great treat for those with allergies, because you can use any other type of flour in place of the organic, unbleached white flour (for example: oat, spelt, millet, rice or potato, etc.)
Choc-Oat Chippies Ingredients:
1 1/4 cup Sucanat
3/4 cup vegan margarine
1/4 cup water
1 1/2 tsp. pure vanilla extract
1 fake egg (1 tsp. baking powder, 1/2 tsp. baking soda, 2 Tbsp. Flour plus 3 Tbsp. water, whisked until frothy OR 1 Tbsp. ground flaxseed meal plus 3 Tbsp. water, whipped until frothy)
3 cups quick-cooking rolled oats
1 cup flour (varieties listed above)
1/2 cup dried, unsweetened coconut
One half tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. sea salt
One cup vegan semi-sweet chocolate chips
1/2 cup ground nuts (such as walnuts, pecans or cashews)
Choc-Oat Chippies Preparation:
Preheat oven to 375 degrees. Grease cookie sheets. Set aside.
Combine Sucanat, vegan margarine, water, vanilla and fake egg. Mix until well blended.
Process oats in blender or food processor until well-ground. Combine oats, flour, coconut flakes, baking soda, cinnamon and sea salt. Add to Sucanat/margarine mixture to form a soft dough. Stir in vegan chocolate chips and nuts.
Drop by teaspoon-size balls, an inch apart, onto prepared cookie sheets. Lightly press tops of balls with fingertips, and bake for 8-10 minutes.
| A WORD ABOUT FLOURS: Although a grain flour might not contain wheat, which is an allergen, it may contain gluten, which is also an allergen. Here is a list to consult:ALLERGIC TO WHEAT, BUT CAN HAVE GLUTEN? Try Spelt, Kamut, Rye, Oat and Barley flours.ALLERGIC TO WHEAT AND GLUTEN? Try Rice, Amaranth, Millet, Quinoa, Buckwheat and Corn flours.Get creative and try them all! Make a mixture by combining a few different ones. Use the more mild ones for cookies, cakes and pie crusts; use the harder tasting ones for breads and saltier dishes. |
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About Shemirah:
Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.
“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.
Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.
Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.
Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.
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