Love vegan cookies. Love at first bite.


These cookies are delicious. Everyone in my household loves them, and so do my neighbours and friends. They taste amazing. They are crunchy, soft and chewy all in the one bite. As i speak there is only one of them left in the cookie jar from yesterday’s bake off. They are addictive and i have remember that these cookies are packed full of energy…well sugar and oil. So these are great as a stand alone treat after a long jog, surf or as a mid morning or afternoon pick me up to give you some long lasting energy as they are packed with oats and almonds….and lots of sugar. I enjoyed my cookie with a cup of green tea.

I have adapted this recipe from an awesome vegan food blog that i have discovered on instagram, and i can’t wait to try out more of her amazing recipes. Below is my adapted version of recipe and a link to her blog, where her cookie recipe could be deemed a little bit more healthy as it is more like a trail mix cookie as it includes pumpkin seeds and sunflower seeds.


Chewy choc chip cookies.

2 cups quick cooking oats
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup canola or peanut oil
2/3 cup sugar
3/4 cup firmly packed dark brown sugar
1/2 cup nondairy milk (I used rice milk)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup roughly chopped toasted almonds
3/4 cups vegan chocolate chips or chunks
1/3 cup sultana’s (you could substitute by using cranberries or raisins…or more choc chips)

(*The original recipe also adds 1/2 cup sunflower seeds and 1/3 cup pumpkin seeds which makes it a trail mix cookie).

You get 12 generous cookies from this recipe.

Preheat oven to 180 degrees.

To toast the almonds you can either place them into the oven for 10-15 minutes on baking tray, or you can toast them on a hot pan, keep shuffling them around and allow them to slightly brown, this can take about 5 minutes of standing by the pan and making sure that they don’t burn. Allow them to cool. Line your baking trays with baking paper.

Have two large to medium mixing bowls ready.

In one bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

In the other bowl, beat together oil, sugar, brown sugar, nondairy milk, ground flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in nuts, chocolate chips, and sultana’s. The dough should be thick and sticky.

For each cookie, drop 1/4 cup of dough onto baking trays. Leave about 2cm – 3cm of space between each cookie, as the cookies will spread while baking. Flatten slightly.

Bake for 14-16 minutes until edges start to brown if you like softer doughy cookies.

If you like harder, crunchier style cookies, then leave them in for 16-18 minutes until they are brown on top as well.

Let the cookies rest on the baking sheet for about 5 minutes then try to use a spatula to transfer to wire racks as they may fall apart to cool.

*Recipe adapted from: