When my family moved up to the country, I also got moved closer to one of my best friends. Her mother was a great baker and I loved eating her french silk pie, cornbread and my favorite, chocolate chip oatmeal cookies. Sorting through my millions of unmarked recipes I found this exact cookie recipe. I was so excited to turn it vegan and omit all white flours. So here it is, I used the amazing chia seeds for the egg replacement and whole wheat pastry flour in place of the white flour. Not only does this replacement make for a lower fat cookie, but a jump in the amount of fiber. If you have not experienced chia seeds yet, it is time. If it is so unfortunate that you cannot find chia seeds you may use any egg substitute equal to 2 eggs. Hope you enjoy the recipe, see you in the kitchen!
- 1 cup sugar
- 1 cup brown sugar
- 1 cup margarine(non hydrogenated and non dairy)
- 1 t. vanilla
- 1 1/2 T. chia seeds mixed with 3/4 cup warm water
- 2 cups WW pastry flour
- 1/2 t. salt
- 1 t. baking powder
- 1 t. scant baking soda( just short of a teaspoon)
- 2 cups quick oats
- 1 package chocolate chips
First off measure your chia seeds and water and stir. Set aside, as you will see them form tapioca like orbs around each seed. Meanwhile, cream the sugars and margarine together with your paddle attachment. Scrape down sides of bowl a couple times incorporating completely. You should see little or no evidence of sugar crystals in the margarine. While mixer is stopped add chia seed mixture and vanilla. Mix on medium for about a minute and scrape down twice. Add all your dry ingredients except for chocolate chips and combine on low speed. Scrape down sides and mix again. Feel free to give a quick jolt of speed to shake flour off of paddle. Add chocolate chips and voila! Ready to scoop, drop and lightly press down on a cookie sheet in your preheated 375 degree oven. Bake for 7-11 minutes, cookies should look a bit domed and not shiny. This recipe makes 3-4 dozen cookies and freezes well.