Carob Chip Oatmeal Cookies
Submitted by gail39
Chewy oatmeal cookies loaded with carob chips and walnuts, made with whole wheat flour, egg replacer, and rice milk. A hearty, egg-free cookie that’s crunchy on the edges and soft in the middle.
YIELD
20 cookiesPREP
10 minCOOK
22 minREADY
40 minThese are chunky, rustic cookies with serious substance. Whole wheat flour and rolled oats give them a nutty, hearty base, while carob chips melt into warm pockets of sweetness and chopped walnuts add a satisfying snap.
Egg replacer and rice milk keep them egg-free and dairy-free, so they work for folks with allergies or anyone who just wants a wholesome cookie.
Fair warning: the dough is thick and won’t spread much on its own. You’ll need to press each cookie down with your fingers before baking, which actually gives you control over exactly the thickness you want.
Pro Tips
- Press them flat before baking. This dough is dense and holds its shape. If you skip the pressing, you’ll end up with cookie domes instead of flat, chewy rounds.
- Second batch bakes faster. The cookie sheet is already hot, so cut the time by two minutes to avoid over-browning.
- Swap in peanut butter for the margarine if you want an even nuttier cookie. Use the same amount and the texture stays about the same.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In a bowl, mix up the margerine, sugar, egg replacer, vanilla, salt, flour, and rolled oats.
When well mixed, add the milk, chips and walnuts and mix again.
On a well-greased cookie sheet, place small patties of cookie dough.
You will have to mold them and press them down.
They do not spread well, so don’t make them overly thick.
Cook the first batch for 12 minutes, and the second one for 10.
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