stovetop choco oat cookies

15 cookies — 10 minutes

These days, I've been experimenting with baking without an oven, as I've switched to a 2-burner alcohol stove. This limits what recipes I can make, but also gives me plenty of opportunities for learning how to do things differently.

I prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, I just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.

Recipe notes:

Oats: Only use quick-cooking oats, as rolled oats or steel-cut oats will not absorb the moist ingredients as quickly, and the cookies won't hold together. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder!

Vegan butter: Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.

Cocoa powder: If you have a sensitivity to caffeine use carob powder instead. Switching to carob will alter the flavor of the cookie — in a good way.

Sugar: You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).

Soy milk: I make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.

Peanut butter: I like peanut butter a lot, so I add it in everything. I use 100% peanut butter. If you use a sweetened variety, you can use less sugar.

cookies

vegan butter 110 g
peanut butter 120 g
soy milk 125 ml
granulated sugar 200 g
cocoa powder 20 g
salt 1.25 g
vanilla extract 5 ml
quick oats 300 g