These vegan oatmeal chocolate chip cookies are so moreish. They have a crunchy exterior and a super soft center. They are great for batch-making or baking in a rush, taking just 20 minutes from start to finish.
This vegan oatmeal cookie recipe is also fuss-free, coming together in one bowl, with no mixer required. They use no dairy, refined sugar and are made without eggs.
Probably the fastest homemade cookie recipe I have ever made and the most delicious vegan oatmeal cookie recipe I have ever tasted.
Can I use Raisins instead of Chocolate Chips?
This recipe can easily swap out the chocolate chips for raisins. Simply swap the 100g of chocolate chips for 100g of raisins.
It’s best to use freshly opened raisins or soak them in warm water. Try to do this an hour before you plan on starting this recipe. This will help the raisins become softer and plump.
Professional Tips and Tricks
- If you plan on chilling the cookie dough before baking them, you should flatten the portion cookie dough balls slightly. Do this by softly pushing each ball down with your fingertips. The reason is that we vigorously creamed the sugar and butter together, meaning the cookies will expand further during cooking. Refrigeration reserves this process because the butter starts to set again.
- Once the cookies are fresh out of the oven, they will be very soft. The cookies will take a couple of minutes to set.
- Do not preheat the baking tray as this will make the cookies burn from underneath.
Step by Step Recipe
1. Preheat the oven to 180c (350f), and add coconut sugar and softened vegan butter to a large mixing bowl. Mix the sugar and vegan butter vigorously for 1 to 2 minutes until it’s soft and creamy.
2. Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, bicarbonate soda, and sea salt then mix until smooth.
3. Once smooth, stir in the chocolate chips and oats then mix until they are evenly distributed.
4. Either using a scoop or your hands, portion 15 balls of cookie dough. Place them 2 to 3 inches apart on a baking tray lined with baking paper. Bake for 9 to 11 minutes or until the edges have slightly darkened but the middle is still soft. Leave to set for 1 to 2 minutes then serve.
FAQ’s
Nuts and chocolate work wonders together. And that’s no different in this vegan oatmeal cookie recipe. Nut lovers should try adding a handful of their favorite nuts into this recipe. Simply smashed them up a little bit and mix them into the cookie dough at the same time you add the chocolate chips.
Hazelnut works superbly with milk and dark chocolate whilst macadamia nut works really well with white chocolate.
The best way to store these cookies is in an airtight container at room temperature. They will stay good quality for up to 5 days.
More Vegan Recipes You May Like
Vegan Oatmeal Chocolate Chip Cookies
Equipment
- Wooden Spoon
- Mixing Bowl
- Baking Tray
Ingredients
- 170 g Vegan butter room temperture or melted
- 150 g Coconut sugar unrefined
- 1 tbsp Almond milk optional
- 1 ½ tsp Vanilla extract
- 180 g Flour plain or all purpose
- ½ tsp Baking powder
- ¼ tsp Bicarbonate soda
- 75 g Oats old fashioned
- 100 g Chocolate chips
- 1 tsp Sea Salt
Instructions
- Preheat the oven to 180c (350f), and add coconut sugar and softened vegan butter to a large mixing bowl. Mix the sugar and vegan butter vigorously for 1 to 2 minutes until it's soft and creamy.
- Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, bicarbonate soda, and sea salt then mix until smooth.
- Once smooth, stir in the chocolate chips and oats then mix until they are evenly distributed.
- Either using a scoop or your hands, portion 15 balls of cookie dough. Place them 2 to 3 inches apart on a baking tray lined with baking paper. Bake for 9 to 11 minutes or until the edges have slightly darkened but the middle is still soft. Leave to set for 1 to 2 minutes then serve.
Wendy Ford
Friday 14th of May 2021
Thanks very helpful can't wait to try!!
Jack Slobodian
Tuesday 18th of May 2021
Thank you, let me know how they turn out! :)
Karen Affholter
Wednesday 24th of February 2021
These look delicious! I can't wait to try them!
Jackslobodian
Tuesday 2nd of March 2021
Thank you! Enjoy! :)