Choc-Oat Chippies

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.)

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
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. sea salt
1 cup vegan semi-sweet chocolate chips
1/2 cup ground nuts (such as walnuts, pecans or cashews)

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.

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:
Try Spelt, Kamut, Rye, Oat and Barley flours.

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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