Vegan Oatmeal Chocolate Chip Cookies

Don't worry, ads are not going to appear on your printed document!

These Vegan Oatmeal Chocolate Chip Cookies are soft and chewy with crispy edges and packed with healthy proteins and fiber from oats. They are definitely the easiest healthy breakfast cookies on the go.These Vegan Oatmeal Chocolate Chip Cookies are soft and chewy with crispy edges and packed with healthy proteins and fiber from oats. They are definitely the easiest healthy breakfast cookies on the go.

5 from 6 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Vegan Oatmeal Chocolate Chip Cookies are soft and chewy with crispy edges and packed with healthy proteins and fiber from oats.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-oatmeal-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: cookies

Calories: 273.6kcal

Author: Carine Claudepierre

Ingredients

Vegan Oatmeal Cookie Dough

1 ½ cup Old-Fashioned Rolled Oats (note 1)
1 cup Dairy-Free Dark Chocolate Chips
1 cup All-Purpose Flour (note 2)
½ teaspoon Cinnamon
½ teaspoon Baking Soda
¼ teaspoon Salt if vegan butter is unsalted
½ cup Dairy-Free Butter (Unsalted) softened (note 3)
½ cup Soft Brown Sugar (note 4)
¼ cup Sugar
1 teaspoon Vanilla Extract

Flax egg

1 tablespoon Flaxmeal (note 5)
2 ½ tablespoons Water lukewarm

US Customary - Metric

Instructions

Prepare the flax egg in a small bowl. Whisk ground flaxseeds and water. Set aside for 10 minutes or until a gel-like texture forms.
In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt.
In another bowl, add the softened vegan butter, brown sugar, and sugar. Beat with an electric beater or the paddle attachment of a stand mixer until creamy and smooth - about 90 seconds.
Pour the flax egg and vanilla extract and stir for a few seconds until incorporated.
Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in the chocolate chips.
Cover the bowl and store the cookie dough for 30 to 60 minutes in the fridge.
Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper and lightly grease them with coconut oil or vegan butter. Set aside.
Scoop out 2 tablespoons of batter, roll it between lightly greased hands into a ball, and place it onto the prepared cookie sheet. Press them slightly with your hand to flatten the ball.
Repeat with the remaining cookie dough, leaving some space between each ball as the cookies expand in the oven.
Bake in the center rack of the oven for 15-18 minutes or until golden brown and crispy on the edges.
Cool down on the cookie sheet for 10 minutes, they are still soft and hot, and that's normal. They firm up as they cool down. When easy to handle, slide a spatula under each cookie and transfer them to a wire rack before eating.

Equipment

Notes

Note 1: Use certified gluten-free oats (and gluten-free flour) for gluten-free cookies.

Note 2: This recipe works with gluten-free flour.

Note 3: You can't use oil or applesauce in this recipe as it wouldn't beat well with the sugar. Margarine works.

Note 4: Sugar can be replaced with sugar-free alternatives like allulose, but the texture won't be as crispy on the outside.

Note 5: The flaxegg can be replaced with a chia egg or commercial egg replacers.

Storage: Store for up to 3 days at room temperature or 4-6 days in the fridge in a sealed cookie jar. Freeze in zip-lock bags and thaw at room temperature the day before.

Nutrition