Happy Weekend! I’m currently addicted to cookies so in my attempt to make and eat more, I came up with this recipe which is a twist on Ree Drummond’s “Oatmeal Crispies”. The changes I made were swapping in vegan butter, using applesauce instead of eggs, using a little less oats and adding vegan chocolate chips. I have to say… this is hands down the best raw cookie dough batter I have ever tasted! Vegan cookies are the best because you can eat the dough without being worried about the raw egg situation. I don’t know if it’s because I’m pregnant or what but I was eating spoonfuls of the dough before cooking and could not believe how good it was! So, you can cut the recipe short from baking and just make yourself a giant bowl of cookie dough to enjoy in the fridge… or go ahead and bake them, they came out great either way! When cooked, they come out warm, soft and kind of like an oatmeal bar.
First leave the vegan butter on the counter for a few hours to soften. When ready to put the batter together, add the butter and two kinds of sugars in a large mixing bowl and mix together with a hand mixer until well combined.
Next add in the applesauce and vanilla and mix again. In a separate bowl, add the flour, salt and baking soda. Stir to combine. Slowly add the flour mixture to the other bowl and stir until well combined.
Add the oats, pecans and chocolate chips and mix together.
Divide the batter in half and empty each onto wax paper or plastic wrap. Roll together tightly and set in fridge until ready to bake. The batter can stay in the fridge up to a week.
When ready to bake, set the oven at 350 degrees and slice the cookie dough roll about 1/2 inch thick slices. Bake for about 10 minutes. Enjoy!
Soft, chewy and addictive vegan oatmeal bars.
Ingredients
- 1 cup vegan butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 1/2 cup apple sauce
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 cups rolled oats
- 1/2 cup chopped pecans
- 1/2 cup + vegan chocolate chips
Instructions
- First leave the vegan butter on the counter for a few hours to soften. When ready to put the batter together, add the butter and two kinds of sugars in a large mixing bowl and mix together with a hand mixer until well combined.
- Next add in the applesauce and vanilla and mix again.
- In a separate bowl, add the flour, salt and baking soda. Stir to combine.
- Slowly add the flour mixture to the other bowl and stir until well combined.
- Add the oats, pecans and chocolate chips and mix together.
- Divide the batter in half and empty each onto wax paper or plastic wrap. Roll together tightly and set in fridge until ready to bake. The batter can stay in the fridge up to a week.
- When ready to bake, set the oven at 350 degrees and slice the cookie dough roll about 1/2 inch thick slices. Bake for about 10 minutes. Enjoy!
www.meatlessinthemountains.com
