I found this recipe on Stephanie‘s blog, Desserts for Breakfast. Do you know her blog? If you don’t, hurry up and check it out after reading my post. She is such a talented baker and photographer. She bakes so fantastically. Make sure you don’t look at her photos when you are craving after sweets… otherwise you will die in front of your computer. 🙂 Thanks to Twitter we became friends. I hope we will have the chance to meet in person one day. My secret wish is to bake, stlye and photograph a cake together with Stephanie. 🙂
So the basic recipe is hers but I veganized it. I didn’t use eggs, milk and butter but the recipe worked without them. I used a natural sweetener birch tree xylitol to sweeten the cookies. It is roughly as sweet as normal sugar with only two-thirds the food energy. Xylitol is an all natural sugarless sweetener from birch trees. If you can’t find xylitol of course you can use cane, palm or normal sugar.
Vegan Oatmeal Walnut Chocolate Chip Cookies
– 1 cup white spelt flour
– 1 cup whole wheat spelt flour
– 2 cups rolled oats
– 1,5 teaspoons baking soda
– 1,5 teaspoons baking powder
– 1 teaspoon salt
– 1 cup coconut oil
– 1/2 cup xylitol (natural sweetener, birch tree sugar)
– 3/4 cup oatmilk
– 1 cup walnut, roughly chopped
– 1 cup bittersweet chocolate chips
– 2 tablespoons hot water
– 1/2 vanilla bean, split and seeded
Preheat the oven to 175C (350F). Line the baking sheet with parchment paper and set aside.
In a large bowl mix together the dry ingredients: flours, rolled oats, baking soda, baking powder and salt. In another bowl mix to combine the wet ingredients: oatmilk, coconut oil, vanilla and at the end the xylitol. Mix quickly then add the wet ingredients to the dry ones. Add the hot water and mix until combine. Using a spatula fold in the walnut and chocolate chips. Take two teaspoons of the dough, form a ball and place on the prepared baking sheet. Flatten the ball slightly, then repeat with the remaining dough. The biscuits will spread during baking so leave space amongst them. Bake for 15 minutes at 170C (350F) until the cookies are golden brown.