Chewy Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are a staple vegan dessert in my kitchen for a reason! They've got the best, chewy texture, pools of dark chocolate and pair perfectly with a tall glass of creamy oat milk. All you need is 11 easy ingredients and your favorite mixing bowl.
Ingredients
Wet Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tbsp vanilla extract
- ½ cup vegan butter block form, softened
Dry ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups old fashion rolled oats
- 1 cup all purpose flour or gluten free 1-1
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup Chocolate Chip DF
Instructions
- Preheat your oven to 350 degrees F and grease two baking sheets.
- Begin by making your flax egg. Combine 1 tbsp of ground flax with 3 tbsp of water. Mix and let sit for ten minutes.
- Beat together the butter, vanilla and sugars (both brown and granulated) until they are fluffy and soft.
- Scrape the edges using a spatula then add in flax egg and mix.
- Next, scrape the edges again + add in the baking soda, baking powder, cinnamon and salt + flour and mix until they are well combined. Be careful not to overmix.
- Add in the oats and continue to mix. It will be thick and not easy to mix but eventually will become softer.
- Once the oats are mixed with the other ingredients, scrape the edges and add in the Chocolate Chips and mix again.
- Scoop approx. 2 tbsp of dough and roll it into a ball. Place it on the baking tray and continue to do so with the rest of the dough, spacing each dough ball approx 2 inches from one another.
- Bake for 13-14 minutes. Let cool for 10 minutes.
Notes
You can use regular butter if you are not vegan.
Use ½ raisin and ¼ cup chocolate chips for a fun twist!
Overmixing the dough can cause the it to not be tougher - be sure to only mix until ingredients are combined.
Time Saving Hack: Make the dough ahead of time + allow it to come to room temperature then scoop 2 tbsp onto the baking sheet + bake. The dough will stay for 48 hours in the fridge.
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days and frozen before or after baking.
- To freeze baked cookies: Allow the vegan oatmeal cookies to cool completely, then place the cookies back on the baking sheet. Stick the baking sheet in the freezer for 1 hour, or until the cookies are frozen solid. Once frozen, transfer the cookies to a freezer bag or airtight container and freeze for up to 2 months.
- To freeze raw cookie dough: Follow the recipe steps through step 8. Once you've scooped all of the cookie dough batter and placed it on the baking sheet, stick the baking sheet in the freezer and freeze until solid, about 1 hour. Then, transfer the cookie dough balls into a freezer bag or freezer-safe container.
- To bake frozen cookie dough: Place the desired number of cookies on a greased baking tray and bake the frozen dough for 1-2 minutes longer than normal. Or, allow the frozen cookie dough to thaw on the baking sheet, then bake according to recipe instructions.
Nutrition
Calories: 261kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 278mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 360IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Follow Me on Instagram!@ChelseaPeachtree #chelseapeachtree