Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies are so moreish. They have a crunchy exterior and super soft center. They are great for batch making or baking on a rush, taking just 20 minutes from start to finish.
Servings: 15 Cookies
- 170 g Vegan butter room temperture or melted
- 150 g Coconut sugar unrefined
- 2 tbsp Almond milk or soya milk
- 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
Preheat the oven to 180c
In a large mixing bowl mix together the sugar and softened butter vigorously for 1-2 minutes. Add almond milk and vanilla extract and mix until combined. Add the flour, baking powder, bicarbonate soda and sea salt and mix again until just combined. Stir in the chocolate chips and oats and mix until they are evenly distributed.
With either a scoop or your hands portion the cookie dough evenly into 15 balls. Place on a baking tray lined with baking paper about 2 to 3 inches apart.
Bake for 9 - 11 minutes or until the edges have slighty darken but the middle is still soft. Leave on the baking tray for 1-2 minutes until the cookies fall. Then transfer to a cooling rack to cool completely.