About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Espresso Chip Oatmeal Cookies

I had borrowed this cook book from the library a while ago and loved quite a few recipes from it. I wrote them down so I wasn’t in a big rush to buy the book. But now we bought the book and have found a new favourite cookie recipe. Belle picked this one out but everyone loves them. Even Dylan tried a teeny, tiny bite. My changes are in brackets.

Espresso Chip Oatmeal Cookies
from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

(about 2 dozen cookies)
1/2 cup non-dairy milk (soy milk)
1/2 cup canola (vegetable oil)
2 tbsp ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla extract

2/3 cup all-purpose flour
1/8 tsp ground cinnamon
2 tbsp instant espresso powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt (fine sea salt)

1 3/4 cups quick-cooking oats (Minute oats)
3/4 cup chocolate chips (vegan compound chocolate chips)

  1. Pre-heat oven to 350 degrees F.
  2. Line two baking sheets with parchment paper.
  3. Combine the first 6 ingredients in a large bowl and whisk until smooth.
  4. Sift in the flour and add the next 5 ingredients and mix until smooth.
  5. Add the oats and chocolate chips and stir until everything is moist and combined.
  6. Place large tablespoons of dough 2" apart on the baking sheets.
  7. Bake for 14 minutes, let cool for 5 minutes and then cool completely on a wire rack.
  8. Enjoy.


Espresso Chip Oatmeal Cookies

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