Vegan Oatmeal Chocolate Chip Cookies: #46 of 1000 Sustainable Food Experiments

I always have the ingredients for these cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up, and the cookie dough is amazing too. Plus because it’s vegan, you don’t have to worry about eating raw eggs in the dough. We like to save some of the dough uncooked in the fridge to put on ice cream or just eat with a spoon.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50-6.50 total for 2 dozen cookies)

1 cup margarine (we use Soy Balance) – $2.48
1 cup brown sugar – $1.04
1/2 cup vanilla soy milk (or water is ok too) – $0.37
1 tsp vanilla extract – $0.20
1 3/4 cup flour – $0.28
1 1/2 tsp baking powder – $0.02
1/2 tsp salt – $0.03
2 1/2 cup rolled oats – $0.30
1-2 cups chocolate chips – $1.00-2.00

Directions

1. Cream margarine and sugar together with a fork. Gradually add the soy milk and vanilla extract and mix well.

2. Add all the dry ingredients to the bowl but don’t mix until they’re all added. Then give it a good thorough stir. Finally, add as many chocolate chips as you like. I like my cookies very chocolatey so we use closer to 2 cups of chocolate chips.

3. Drop by tablespoonfuls onto a parchment-lined baking sheet (feel free to save some cookie dough raw in the fridge or freezer too). Bake at 400F for 10 minutes. These freeze very well, and reheat nicely with 10-15 seconds in the microwave. Sooooo good!!!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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