About the author

I am the author, co-author, secondary-author, ghost-author, and non-author of articles, speeches, book chapters, and even entire books! The most recent can be found at LosingMyReligions.net. Currently, I am President of One Step for Animals; previously, I was shitcanned from so many nonprofits that we can’t list them all here. Before my unfortunate encounter with activism, I was an aerospace engineer who wanted to work for NASA (to impress Carl Sagan). My hobbies include photography, almost dying, and {REDACTED}. I live in Tucson with my soulmate and reluctant editor Anne, along with the occasional snake and scorpion.

Saturday, December 6, 2014

Vegan Chocolate Chip Oatmeal Cookies

Wet ingredients

  • 3⁄4 C brown sugar
  • 3⁄4 C sugar
  • (or use 1 1⁄2 C of one kind of sugar)
  • 3⁄4 C canola oil
  • 1⁄2 C water
  • 1 tsp vanilla extract


Dry ingredients

  • 3 1⁄2 C oats (regular or quick)
  • 2 C flour (some whole wheat flour can be used if desired, but not more than about 1⁄2 C)
  • 1⁄2 tsp baking soda
  • 1 12-oz package chocolate chips

Preheat oven to 350° F. Combine the wet ingredients in one bowl, and the first three dry ingredients in a larger bowl. Then pour the wet mixture into the dry, and mix thoroughly.


Look for nondairy chocolate chips at your local supermarket, health food store, or co-op; or order online from Pangea (vegan marshmallows, gelatins, pudding, and baking mixes are also available).

Form dough into patties on ungreased cookie sheet; then push in chocolate chips. (Adding the chips to the mix before forming the patties tends to make the patties too crumbly.)

Bake 10–12 minutes, testing after 8. Ovens tend to vary, as do the baking times for the top and bottom racks. Longer baking times lead to crunchier cookies, but a greater risk of burning!

Variations: Decrease flour by 1⁄4 C and add 1⁄2 C ground nuts.
Add 1⁄2 tsp ground cinnamon to the dry mixture, and use raisins instead of chocolate chips.

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