Vegan Oatmeal Chocolate Chip Cookies
These chunky vegan oatmeal cookies are made with old fashioned oats and are packed full of nuts, whole grains, and chocolate! Make these cookies with dried cherries, raisins, or just as-is!
Servings: 12 cookies
Calories: 345kcal
Ingredients
- 1 cup (125g) all-purpose flour or oat flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) coconut oil, melted
- 2 tbsp (30 ml) coconut oil, melted
- ½ cup (110g) granulated sugar
- ¼ cup (55g) packed dark brown sugar
- 1 flax egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup (80g) old fashioned oats
- 1 cup (170g) semisweet or dark chocolate chips dairy free
- ½ cup (80g) dried tart cherries (optional)
- ½ cup (46g) slivered almonds (optional) toasted
Instructions
- Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl.
- In a separate bowl, add sugar, oil, and brown sugar.
- Using electric mixer, beat oil, sugar and brown sugar until well blended.
- Mix in flax egg and both extracts.
- Beat in flour mixture.
- Mix in oats.
- Then mix in chocolate chips, cherries, and almonds (if using).
- Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart.
- Bake cookies 12 minutes. Switch and rotate baking sheets.
- Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).
Notes
These cookies will last for 5-6 days if stored on the counter: Store airtight at room temperature. To extend their shelf life to up to 2 weeks, store them covered in the fridge.
Top Tips for Making Vegan Oatmeal Chocolate Chip Cookies
- Make a flax egg by mixing 1 tablespoons ground flaxseed with 2 1/2 tablespoons water. Let the mixture rest for 5 minutes before using it in the recipe.
- When placing the cookie dough on the baking sheet, be sure to leave enough room for the cookies to spread.
- Don’t over-mix the batter.
- Measure the ingredients as precisely as you can.
- This recipe will make 12 large cookies, but you can make mini cookies by making 24 half-sized cookies!
- To make these cookies gluten-free, I recommend grinding up these gluten-free oats in a food processor to make GF oat flour
- Try oat flour, or whole wheat pastry flour, instead of all-purpose flour (or use 1/2 all-purpose and 1/2 oat flour)
- Use less dried cherries - cut them down to 1/4 cup to reduce the amount of added sugar.
- Try coconut sugar instead of granulated sugar. Still nice and sweet but slightly lower glycemic. You can also decrease the amount of sugar you use.
- Use 80% dark chocolate chips instead of semi-sweet for less sugar + more of an antioxidant punch!
- Make smaller cookies! Using half the amount of batter per cookie means each cookie has half the calories and fat.
Nutrition
Serving: 1cookie | Calories: 345kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 193mg | Fiber: 4g | Sugar: 21g