Vegan Oatmeal Chocolate Chip Cookies

Like this recipe? Share it for others!

These delicious vegan oatmeal chocolate chip cookies are so easy to make! They only use one bowl, and you can make a batch in just 25 minutes!

They have a soft yet chewy texture from the oats and a chocolatey, caramel flavor from the chocolate chips and coconut sugar.

Ingredients Notes

• Vegan butter: Use a good quality vegan butter brand!
• Coconut sugar: It’s a no-refined sugar and adds a distinctive caramel flavor! You can swap this for a half-and-half mix of soft, light brown sugar and granulated sugar.
• Vanilla: High-quality vanilla makes the difference! Avoid vanilla aromas and use either a pure vanilla extract or a vanilla bean paste.
• Flour: Use all-purpose flour, also known as plain flour. If you follow a gluten-free diet, look for gluten-free baking flour.
• Baking powder: This will help leaven the cookies
• Baking soda: This also acts as a leavening agent counteracting the slight acidity in the coconut sugar. You can replace this with double the amount of baking powder, but I prefer it with both!
• Chocolate chips: Use your favorite chocolate chip. I recommend either dark or semi-sweet!
• Oats: Make sure to use rolled oats, also known as old fashion oats.
• Salt: A pinch of salt enhances the overall flavor.

Step by Step Recipe

1) Preheat the oven to 180c (355f). 

2) In a large bowl, mix together the vegan butter, coconut sugar and pure vanilla extract with a spatula.

3) Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, baking soda and salt then mix until smooth.

4) Gently fold in the chocolate chips and oats until combined.

5) Using a scoop or your hands, portion the cookie dough onto a non-stick baking tray or a baking tray lined with baking paper, leaving 2 to 3 inches apart.

6) Bake for 15 to 18 minutes or until the edges have slightly darkened.

7) Leave to set for 5 minutes, then place on a cooling rack.

Storage Information

This vegan oatmeal chocolate chip cookies will store in an airtight container for up to 5 days. The cookie dough can also be pre-made and kept in the refrigerator for up to 2 days. Tip: Pre-roll the cookie dough into portions before refrigerating, as the cookie dough will be firmer once cool.

You can also freeze the cookies and cookie dough. To freeze the cookies, place them in an airtight container and the freezer. To freeze the cookie dough, portion it into cookie dough balls, freeze them on a baking tray, then transfer them to an airtight container.

More Vegan Recipes You May Like

• Vegan Crêpes
• Vegan Keto Breakfast Ideas
• Vegan Keto Smoothie

Like this recipe? Share it for others!