Along our gravel road, cookies are considered an art form. Within that art form, chocolate chip oatmeal cookies sit at its summit. I thought I had scaled that particular peak with a wonderful dairy-free recipe that uses “futter,” Gravel Road’s affectionate term for all non-dairy shortenings. However, my daughter found a no shortening recipe from the Half-Baked Harvest website. The daughter’s version cuts the sugar and chocolate chips by half and uses dairy-free chocolate chips (this time from Trader Joe’s) so it is really, truly a non-dairy delight.
No Futter Chocolate Chip Oatmeal Cookies
2 eggs, beaten
1/2 cup brown sugar
2 1/2 cups rolled oats
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
2 teaspoons vanilla
1 cup dairy-free chocolate chips
Preheat oven to 350°. Put eggs, sugar, oats, flour, soda, salt, canola oil, and vanilla in a large bowl. Mix them well by hand. Mixture will be crumbly. If it is too dry, add a few tablespoons of rice milk, cashew milk, or some other milk substitute. Add the chocolate chips and mix well.
Use your hands to make balls of dough and place them on heated baking stones. Press the balls down with your hand. Bake 10-12 minutes. Let them sit on the baking stone a few moments before removing them from the baking stone.
