This recipe is so easy to make and so much lighter than traditional crisp oatmeal cookies recipes. Feel free to add dark dairy-free chocolate or shredded coconut for variety!
Makes about 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 t. baking soda
- 1/2 t. salt
- 1 cup white granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup canola oil
- 2 large eggs, lightly beaten
- 2 T. soy milk or almond milk
- 1 t. vanilla extract
- 1 cup dark dairy-free chocolate chips (optional)
Preparation:
1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, oats, baking soda, salt, and sugars. Set aside. In another mixing bowl, whisk together the oil, eggs, soy milk and vanilla extract until combined. Add the wet ingredients to the dry and mix until just combined. If using, fold in the dark dairy-free chocolate chips. Drop the mixture in spoonfuls about 2 inches apart from one another on the prepared sheet. Bake for 8-12 minutes, or until the edges of the cookies are golden brown. Let cool on the pans for at least 10 minutes before transferring to a wire cooling rack.
