Wednesday, September 28, 2011

Espresso Chip Oatmeal Cookies


I love making cookies, vegan cookies especially because you can usually mix them together in a bowl with a spatula - no need to take out the Kitchenaid mixer or wait for butter to soften! While these espresso chip oatmeal cookies aren't my favourite from Vegan Cookies Invade Your Cookie Jar (these cowboy cookies are), I still enjoyed them. They were really soft and moist (whereas I like crispy cookie edges), and tasted more chocolatey than like espresso/coffee (I wanted them to taste strongly of coffee). I used quick cooking oats, as the recipe suggested, but next time I'd go with old fashioned oats. I seem to always prefer old fashioned oats to the quick oats but I have a big bag of quick oats to use up!

I went to the states over the weekend and got to eat at Chipotle. Oh Chipotle, why aren't you in Canada??!

If this sounds good, you might also like:
Peanut Butter Chocolate Pillows
Dark and Dangerous Triple Chocolate Cookies
Coconut Oatmeal Cookies
Energy Cookies

Espresso Chip Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 1 1/2 - 2 dozen

1/2 cup nondairy milk (I used unsweetened plain soy)
1/2 cup canola or safflower oil
2 tbsp ground flax seeds
1/3 cup brown sugar, packed
1/2 cup sugar
1 tsp pure vanilla extract
2/3 cups all purpose flour
1/8 tsp ground cinnamon
2 tbsp instant espresso powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups quick cooking oats (I'll use old fashioned oats next time)
3/4 cup chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat baking mats.

In a large bowl, mix together nondairy 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.

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. Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

10 comments:

RFR said...

just made oatmeal raisin monday night b/c i had a craving. wish i had seen this first! Your pics always look like they came from a cozy and loving home. :)

janet @ the taste space said...

Chipotle is in Toronto - which is where you obviously have to come for your next Chipotle fix. ;) I went for their grande opening but haven't been back in years!

Johanna GGG said...

I love oats in cookies but I have given up buying the quick ones (I assume these are the finely ground ones) and if I ever need them I grind them up in my food processor

Joanne said...

I love cookies that I can just bake without any waiting time...waiting for butter to soften is like my least favorite activity. These look so good! Would never know they're vegan.

Hannah said...

Sad to say, I've hardly even touched that cookbook since I got it. This sounds quite promising though- Perhaps it's about time I explored more thoroughly!

kickpleat said...

I'll bake these this weekend as a friend is coming back home after a trip! I think she'll love these! I've never had Chipotle - I am curious about it, though as I've heard good things.

Julianne said...

We even have Chipotle in London now so I'm sorry you're missing out! You'd think it would be easier to expand north than cross the Atlantic!

Xiaolu @ 6 Bittersweets said...

I made and posted about these before and loved them! Mine were way flatter though.

Hannah said...

Chipotle is glorious! Vancouver is seriously missing out. It's basically the reason I go down there. Burrito bowls are brilliant.

mjskit said...

This cookie monster is ready to bite into these cookies! I want some!!!! Fantastic recipe and pics!