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Chocolate Chip Oatmeal Walnut Cookies

Jon Bjornstad

Binding Wet Dry


Mix binding with wet and mix in 1 cup of the dry. Then add this mixture to the rest of the dry along with: Gently fold all together. Do not over mix as this will develop the gluten in the flour and make the consistency of the cookie tougher.


Pre-heat the oven to 375° F. Use parchment paper on the cookie sheets. Using two large spoons place dough by heaping spoonfuls onto cookie sheet. Make sure that you leave enough room between for them to spread out. This recipe makes 24-30 in all. Bake for 12-14 minutes until golden brown. Aim for a middle ground between charred on bottom and raw in the middle. Of course, you can't see the middle or the bottom so you'll have to use the degree of golden-brown-ness and experiment to see what works for your oven and your cookie sheet. Let cool and remove from the parchment paper.