This vegan recipe takes chocolate chip cookies to the next level with oats and an infusion of espresso-spiked dough. I like to use a dark chocolate that is at least 79% cacao. The higher the percentage the purer the bar of chocolate and the tastier it is to me. I like Green & Black’s organic brand chocolate because it does not contain ingredients derived from animals. It doesn’t hurt that it is also 85% cacao!
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
4 ounces Earth Balance Spread
¾ cup raw sugar
2 teaspoons instant espresso coffee crystals
½ teaspoon vanilla extract
1½ cups oats
½ cup chocolate (cut into small pieces)
¼ to ½ cup cold water
Preheat oven to 350 degrees.
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture. Stir in oats and chocolate chips. Stir in ¼ cup water.
Mix dough with hands to shape two 2-inch diameter logs. Add more water (up to ¼ cup) if necessary to form moist logs. Transfer each log to a large sheet of plastic wrap or wax paper. Wrap tightly, and chill for 2 hours (or overnight).
Slice dough logs into ½-inch-thick slices. Transfer slices to a parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 – 5 minutes before eating (if you can wait that long).