Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.
Using a cookie scoop or your hand, form tablespoon-sized balls and bake for about 10 minutes or until they begin to turn golden brown around the edges. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.
Note: Make the flax eggs first so they have time to thicken.
1 tablespoon of ground flax seed + 3 tablespoons of water
1 and ½ cups of whole wheat flour
1 cup of whole oats
1 teaspoon of baking soda
1 teaspoon of ground sea salt
½ cup of coconut oil
½ cup of brown sugar
½ cup of raw or regular white sugar
1 teaspoon of vanilla
¼ cup of water plus 2 to 3 tablespoons
1 cup of vegan chocolate chunks or chips
1 cup of walnut pieces (optional)
Preheat the oven to 350° and line a baking sheet with parchment paper so the cookies don’t stick and for easier cleanup.
Whisk the flax seed and water together with a fork and set aside.
In a medium bowl whisk the flour, oats, baking soda, and sea salt together and set aside.
In a large mixing bowl beat the coconut oil, sugar, and vanilla together with a paddle on medium speed until the mixture is thick and creamy.
Add the flour mixture to the mixing bowl and beat on a slow speed. Add the water and beat until the dough is thick and sticks together well. Fold in the chocolate chips and the walnuts until evenly distributed.
Scoop out heaping tablespoons of cookie dough onto the baking sheet. Separate each cookie an inch apart. Bake for 10 to 11 minutes or until the cookies just begin to brown. Don’t overbake or you’ll get a hard cookie.
Cool on the baking sheet for five minutes and transfer the cookies to a cooking rack until the bottoms are completely cool.
Store in an airtight container for up to a week or freeze for sixty days.
Line a baking sheet with parchment paper and set aside.
Cookie Dough: In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the vanilla and milk and beat until well combined. Stir in the flour until just combined and then the chocolate chips until distributed throughout the dough. Scoop two-teaspoon sized balls of dough onto the parchment lined baking sheet. Freeze for 20 minutes while you prepare the batter and heat the oil.
For the batter, whisk together the flour, baking powder, sugar and salt in a large bowl. In a separate small bowl, whisk together the milk, oil and vanilla. Add to the dry ingredients and whisk until thin and smooth.
Heat the oil in a large frying pan to 375°F.
Remove the cookie dough from the freezer and shape into smooth round balls with your hands. Place ½ cup flour in a small bowl. Roll each ball of cookie dough in the flour and then dip in the batter, using a fork to roll it around in the batter and transfer it to the hot oil for frying. Fry each ball of dough for 2-3 minutes or until golden brown all around and crisp on the outside. Remove to a paper towel and dust with powdered sugar before serving. Best served immediately.
1/2 cup coconut oil, melted (vegetable shortening may be substituted)
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
3 tablespoons pumpkin puree
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt until combined. Set aside.
In a stand mixer, with paddle attachment fixed, mix the coconut oil, brown sugar and granulated sugar until smooth. Add the egg, pumpkin puree and milk. Mix again to combine. Add the vanilla extract and mix again.
With mixer set on low, gradually add the dry ingredients to the wet. Mix until just moistened. Do not overmix. Fold in the chocolate chips.
In 2 tablespoon-sized portions, drop the dough onto the prepared baking sheets. Make sure there are at least 2-3 inches between each cookie. They will spread.
Bake the cookies for 10-12 minutes or until the cookies are brown and starting to crisp.
Remove from oven and allow to cool for 15 minutes on the baking sheets. Transfer to a wire rack to cool the rest of the way.
Store in an airtight container for about a week. Enjoy!