Vegan Oatmeal Chocolate Chip Cookies
User Reviews
5
Vegan Oatmeal Chocolate Chip Cookies
Description
These cookies use a flax meal and water mixture as an egg substitute to bind ingredients naturally. The dough includes all-purpose flour, baking soda, baking powder, two types of sugar, vanilla extract, rolled oats, and vegan chocolate chips. After blending wet and dry ingredients separately, they are combined with oats and chips for a hearty texture.
Chilling the dough allows the oats to absorb moisture and firms up the dough which helps the cookies keep their shape while baking. Baking at a moderate temperature produces cookies that are golden at the edges and soft inside. Monitoring baking time is important to avoid overbaking; they should be slightly underdone in the middle when removed.
The recipe serves as a flexible base allowing for substitutions such as dried fruit or nuts. It yields a dairy- and egg-free cookie with familiar flavors and satisfying chewiness, great for vegan diets or those avoiding animal products.
Ingredients
- 1 tablespoon flax meal
- 2 ½ tablespoons water warm
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup vegan butter at room temperature, unsalted
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups rolled oats of
- 1 ½ cups vegan semi sweet chocolate chips
Instructions
- In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
- In a small bowl, mix together the flour, baking soda, and baking powder. Set aside.
- Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy. Then add the salt, vanilla extract, and flaxmeal mixture. Mix on high for 2 minutes.
- To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Then add the oats and vegan chocolate chips. Mix well until the dry ingredients are moist and well incorporated, but do not over mix.
- Cover with a damp towel and let it sit in the fridge for at least 1 ½ hours. This will allow the oats to absorb some of the moisture.
- Preheat the oven to 375 degrees F and prep a baking sheet with parchment paper.
- Scoop two tablespoons of dough, lightly form a ball, and place them 2 inches apart on the baking sheet and lightly press it to flatten it.
- Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
- Remove from the oven, and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Chill the dough at least 1½ hours to help cookies hold shape and improve oat moisture absorption.
- Avoid over-mixing the dough to prevent dense cookies.
- Remove cookies from oven when centers are slightly under-baked to maintain soft, chewy texture.
- Substitute vegan chocolate chips with dried fruit or add crushed walnuts for variety.
- Use gentle flour measuring techniques to avoid adding too much flour, which could dry out cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 213mg | 9% |
| Potassium | 67mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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