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Vegan Oatmeal Chocolate Chip Cookies

Vegan baking is kind of a fascinating thing. The chemistry of it astounds and amazes. For example, I’ve discovered that very often you do not need an egg substitute for a recipe to work, and that popular substitutes such as flax or chia mixed with water can really bring down a recipe rather than elevating it. These cookies are delicious and use no egg substitute whatever.

A word about coconut oil. There are two kinds: refined and unrefined. Unrefined oil retains coconut flavor while refined does not. I make these cookies with unrefined coconut oil because my husband and I both like the resulting subtle infusion of coconut. It goes well with almond butter and chocolate. If you are offended by the taste of coconut, go ahead and use refined oil. There is no difference to health regarding which you use. The bottom line is that coconut oil is not a health food and should be consumed sparingly, just like any other saturated fat. For more information about the nutritional properties of coconut oil, here is a link to the relevant page at the Harvard T.H. Chan School of Public Health.

Enjoy these cookies with your favorite coffee or tea. They are a nice break in the late afternoon. Husband likes to reheat them in the microwave for 10 seconds on half power.



These can be stored at room temperature for 3 days.

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