Espresso Chip Oatmeal Cookies
by:
Vegan cookies to enjoy for a snack or breakfast!
ingredients
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serves: 40
1/2 cup nondairy milk
1/2 cup vegetable oil
2 T ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 t pure vanilla
2/3 cups all-purpose flour
1/8 t ground cinnamon
2 T instant espresso powder - I used 2 T espresso ground coffee beans
1 T cocoa powder
3/4 t baking powder
1/4 t salt
1 3/4 cups quick-cooking oats
1/4 cup chocolate chips
Servings Per Recipe: 40
Amount per Serving
Calories: 88
- Total Fat: 4 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 17.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.1 g
- Sugars: 5.2 g
- Protein: 1.6 g
preparation
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.
3. Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry.
4. Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in loosely covered container.
1
comments
Mommy_loves_to_cook
February 15, 2012