Temporary post here to showcase an adaptation I developed because vegan cookies can be difficult to get a great recipe for. I’ll come back to add pictures and good instructions later too.
Creaming the butter and sugar well is an important step. The best plant based butter I’ve tried for baking is the Country Crock Avocado Oil Sticks, Miyoko’s and Melt are also okay choices. Usually a recipe calls for room temp butter, but the plant based versions handle differently. Leaving it out for five minutes or so is sufficient. Using ultra fine white baker’s sugar with vegan butter is best because it melts easier so getting the right creamy consistency can be achieved easier.
I tried a batch of cookies with this Just Egg recently, but I didn’t like the results as much as the pea protein and banana mixture that I found experimenting. Two eggs are about 100 grams in weight, with 12 grams of protein. I put 12 grams of pea protein and the rest half water and half banana to 100 grams. This has given me the best results for plant based baked goods so far. Egg replacer and vanilla goes in the creamed butter and sugar.
Bread flour helps cookies made with plant based oils and egg replacements stay thicker and hold firm. I also blended a cup of dry oatmeal into oat flour for these cookies. Mix in the other dry ingredients except for the rolled oats and raisins and combine well. I swapped the baking soda found in most recipes with baking powder too, plant based cookies need the extra lift. Then mix in your oats and raisins lightly just to combine.
The dough should go back in the fridge for an hour. Chilling the fats helps the cookie stay thicker and retain better texture while cooking. I used an ice cream scoop for a big cookie, my cooking time was longer than small cookies. 12-18 minutes at 350 depending on size. 10 minutes cooling on the sheet before going to a wire rack helps them firm up well too.
Chewy Vegan Oatmeal Cookies
Ingredients
Butter and Sugar
- 2 sticks plant based butter Country Crock
- 200 grams light brown sugar
- 100 grams white sugar Baker's sugar
Egg Replacement
- 12 grams unflavored pea protein
- 44 grams water
- 44 grams banana
Other Ingredients
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups old fashioned rolled oats
- 1 cup oat flour
- 1 cup bread flour
