Vegan Oatmeal Chocolate Chip Cookies
Servings: 20 cookies
Calories: 181kcal
This easy Vegan Oatmeal Chocolate Chip Cookies recipe will most certainly be your new favorite. No eggs or butter needed, but still packed with oat-y goodness and brown sugar flavor. Enjoy right away or freeze the dough for later. Gluten free friendly, too.
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Ingredients
- 2 tablespoons milled flaxseed + 1/3 cup water
- 2.5 cups rolled oats
- 3/4 cup flour see notes
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup light olive oil avocado oil or melted/cooled coconut oil
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2/3 cup dairy free vegan friendly chocolate chips I like to use a mix of sizes
Instructions
- Make flax egg: In a small bowl, combine milled flaxseed with water. Let sit for about 5-7 minutes, until the flaxseeds absorb the water and the consistency is gel-like. Set aside while it sits.
- Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
- Combine dry ingredients: In a medium bowl, combine oats, flour, baking soda, salt, and cinnamon; set aside.
- Mix wet ingredients: In a large bowl using stand mixer fitted with paddle attachment, or electric hand mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about one full minute. Add in thickened flaxseed mixture and vanilla, mixing on medium-high speed until combined.
- Combine: Add in bowl of dry ingredients, mixing on low-medium speed until combined. Fold in chocolate chips. Dough should be somewhat thick, kind of sticky, and a little oily even.
- Scoop: Using medium cookie scoop (about 1 1/2 tablespoons), scoop dough onto parchment paper and flatten to about 1/2" thickness.These cookies don't spread a ton, so don't skip this step unless you want super thick cookies.
- Bake cookies for 7-9 minutes, making sure not to over bake. Allow cookies to cool on baking sheet for about 3 minute before transferring to wire rack to cool completely. TIP: I like to test 2-3 cookies first to see how they bake before baking an entire sheet.
Video
Notes
FLOUR – You can use whole wheat white, whole wheat pastry, 1:1 gluten free baking flour or all-purpose flour here. If using regular whole wheat flour, you may want 1 less tablespoon.
OIL – Avocado oil will be the most mild. Light olive oil can be used and there won't be a huge noticeable taste. If using coconut oil, make sure the rest of your ingredients are room temperature.
STORAGE - Leftover cookies will keep in an airtight container at room temperature for 3-4 days.
FREEZE COOKIE DOUGH - Roll, flatten, and flash freeze on a baking sheet for 1 hour. Store in a freezer-safe container. Frozen dough will keep for up to 1 month. Bake right from frozen, adding 1-2 minutes to the baking time.
FREEZE BAKED COOKIES - Freeze baked cookies in a freezer bag for up to 1 month. Thaw to room temperature before enjoying!
Looking for a breastfeeding snack? Try my specially developed Lactation Cookies.
Nutrition information is approximate.
Nutrition
Serving: 1/20 | Calories: 181kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Sodium: 105mg | Fiber: 2g | Sugar: 11g