Can we agree that the chocolate chip cookie is one of the greatest culinary innovations ever to be created? Is that too much?
- 1 tablespoon egg replacer (Bob's Red Mill recommended)
- 3 tablespoons water
- 1/3 Cup Take Two Chef's Blend Barleymilk (can sub for Vanilla or Unsweetened Original)
- 1 cup vegan butter, room temperature
- 1 cup brown sugar, packed
- 3/4 cup granulated cane sugar
- 3 teaspoons vanilla extract
- 2 cups all purpose or whole wheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 cups rolled oats (Bob's Red Mill recommended)
- 1 1/4 cup dark chocolate chunks
Preheat oven to 350 degrees. Prepare two nonstick baking sheets.
In a small bowl mix together the egg replacer and water. Set aside for 2-5 minutes to thicken into jelly-like paste.
In a medium mixing bowl mix together butter and sugars with a mixer for 1-3 minutes then add in vegan egg replacer mixture, Take Two Barleymilk and vanilla extract until smooth.
Combine dry ingredients (flour, baking soda, baking powder, cinnamon and salt) into a large mixing bowl.
Fold wet ingredients into dry ingredients until covered well. Add in rolled oats and chocolate chunks a little at a time stirring in between to evenly distribute.
Scoop or roll dough into 1-2 tablespoon sized balls and space evenly 1-2 inches apart to allow room for expansion.
Bake for approximately 10 minutes for soft cookies and 12 minutes for crispier chewier cookies. Should be light golden in color. Once out of oven immediately use a spatula to place on cooling rack. Can be stored in a sealed container for 3-5 days or longer if frozen.