Vegan Oatmeal Chocolate Chip Cookies
One of the best things you could do with oats is make my vegan oatmeal chocolate chip cookies. In just 28 minutes, I turn good old-fashioned oats, vegan chocolate chips, and coconut oil into a chewy, enjoyable treat, which is great for desserts or on-the-go breakfasts.
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
- My #1 Secret Tip for this vegan oatmeal chocolate chip cookie recipe is to measure the flour exactly. I always weigh my flour or use leveled out cup measurements, as slightly too much flour can make the cookies dense, and too little could cause them to spread a lot.
- Do not overmix: After the flour is added, I make sure to mix the dough just enough to disperse the oats and the mix-ins. Overworking the dough leads to overdeveloped gluten strands, which makes the cookie dense and tough.
- Space dough properly: These cookies spread quite a bit, so I make sure to always leave at least 2 inches between each dough ball. This prevents cookies from spreading and fusing.
- Do not flatten: Since these cookies spread well on their own, there is no need to press down on the dough before baking. Doing this will result in very thin and overly crisp cookies.
- Allow to rest: The resting periods for these cookies are a key part in helping them firm up. As they rest on the baking tray, the residual heat continues to cook the ingredients, while resting them on the wire rack gives them a chance to set and firm up as they cool.
- Rotate trays: Switching and rotating the trays gives the cookies an even bake.
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