inspired by the Neiman Marcus recipe, a delicious vegan option that is crunchy, beautifully browned, 'healthy-ish', gluten-free, nut-free and satisfies your sweet tooth!
- 1 cup plant-based butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 TBSP egg replacer (I use Bob Mill's)
- 1/4 cup water
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 1/2 cups ground organic oats (fine powder) (can use oat flour)
- 2 cups 1:1 baking flour (Bob Mill's) (contains xanthum gum so no need to add)
- 10-12 ounces 70% cacao chocolate, broken into small pieces
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Prepare all ingredients in advance. Preheat oven to 375 deg F if baking right away.
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Line baking sheet with parchment paper.
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Add butter, sugar and brown sugar to mixing bowl, using paddle attachment combine on medium speed until blended and creamy ~4-5 min.
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Add baking powder, soda, salt, and vanilla and combine to incorporate.
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Add oats and mix until combined.
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Add flour and chocolate. Dough is very thick at this point.
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Scoop 2" balls onto lined baking sheet, spaced 2" apart if baking, may be closer if freezing to store for later baking.
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Bake ~ 9 min., turn pan and continue baking ~ 3-5 min longer, less for more chewy and more for crunchy with more browning.
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Let cool on pan because to transfer while hot, the cookies are delicate and may fall apart.
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Store in airtight container.