How to Make Vegan Cookies for Vegans and Steak-Eaters

This won’t really make sense, but my almost two year old is a vegan that eats meat.  Say whaaat?  I know.  Let me explain.

My daughters have food allergies.  My three year old is allergic to peanuts, tree nuts, and seeds.  My 22 month old is allergic to dairy and eggs.

If I want to make a meal for everyone in my house, it’s “Here’s a plate of air.  Enjoy, darlings.”

I have no problem lamenting about meal prep.  Between food allergies and general toddler picky-ness, it is not terribly easy.  It’s also pretty sad when we go to birthday parties and they can’t have cake.

I’ve come up with a vegan cookie recipe.  And by “come up with” I mean I took a few recipes on the interwebs and combined and experimented until I found something that 1) didn’t taste like cardboard and 2) didn’t threaten the lives of my offspring who obviously have such highly superior genes that they need to BLESS THE WORLD FOREVER.  Uhhh.

But really?  They’re tasty.  Check out my taste testers.

Stuffs to go Inside Your Cookies:
- 1 cup vegan butter
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cups flour
- 2 cups quick cook oats
- 1 3/4 cups vegan chocolate chips
- 1 teaspoon baking soda dissolved in 1/4 cup boiling water
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract

How to Make Yummy Cookies:
1) Preheat oven to 350.
2) Mix vegan butter, brown sugar, white sugar, and vanilla.
3) Mix in salt and flour.
4) Mix in melted baking soda/water concoction.
5) Mix in oats and vegan chocolate chips.
6) Don’t even bother trying to be demure and dropping the batter onto the cookie sheets with a spoon.  Stick your hand in, roll into a little bottle, and place on sheet.  Leave about two inches per cookie.
7) Bake that action up!  For about 12 minutes.  But check at the 10 minute mark, natch.

Serve with a mug of warm rice milk.  Or cow milk.  (That’s what we call them in our house.)

If you can, con someone else into cleaning up the kitchen.

Enjoy!