Vegan Oatmeal Chocolate Chip Cookies
User Reviews
4.8
10 reviews
Excellent
Vegan Oatmeal Chocolate Chip Cookies
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This easy Vegan Oatmeal Chocolate Chip Cookies recipe will most certainly be your new favorite. No eggs or butter needed, but still packed with oat-y goodness and brown sugar flavor. Enjoy right away or freeze the dough for later. Gluten free friendly, too.
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Ingredients
- 2 tablespoons Flaxseed milled; quantity 1/3 cup water
- 2 tablespoons water milled; quantity 1/3 cup water
- 2.5 cups rolled oats
- 3/4 cup flour see notes
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup olive oil avocado oil or melted/cooled coconut oil, light
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2/3 cup chocolate chips I like to use a mix of sizes, dairy free, vegan friendly
Instructions
- Make flax egg: In a small bowl, combine milled flaxseed with water. Let sit for about 5-7 minutes, until the flaxseeds absorb the water and the consistency is gel-like. Set aside while it sits.
- Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
- Combine dry ingredients: In a medium bowl, combine oats, flour, baking soda, salt, and cinnamon; set aside.
- Mix wet ingredients: In a large bowl using stand mixer fitted with paddle attachment, or electric hand mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about one full minute. Add in thickened flaxseed mixture and vanilla, mixing on medium-high speed until combined.
- Combine: Add in bowl of dry ingredients, mixing on low-medium speed until combined. Fold in chocolate chips. Dough should be somewhat thick, kind of sticky, and a little oily even.
- Scoop: Using medium cookie scoop (about 1 1/2 tablespoons), scoop dough onto parchment paper and flatten to about 1/2" thickness.These cookies don't spread a ton, so don't skip this step unless you want super thick cookies.
- Bake cookies for 7-9 minutes, making sure not to over bake. Allow cookies to cool on baking sheet for about 3 minute before transferring to wire rack to cool completely. TIP: I like to test 2-3 cookies first to see how they bake before baking an entire sheet.
Notes
- FLOUR – You can use whole wheat white, whole wheat pastry, 1:1 gluten free baking flour or all-purpose flour here. If using regular whole wheat flour, you may want 1 less tablespoon.
- OIL – Avocado oil will be the most mild. Light olive oil can be used and there won't be a huge noticeable taste. If using coconut oil, make sure the rest of your ingredients are room temperature.
- STORAGE - Leftover cookies will keep in an airtight container at room temperature for 3-4 days.
- FREEZE COOKIE DOUGH - Roll, flatten, and flash freeze on a baking sheet for 1 hour. Store in a freezer-safe container. Frozen dough will keep for up to 1 month. Bake right from frozen, adding 1-2 minutes to the baking time.
- FREEZE BAKED COOKIES - Freeze baked cookies in a freezer bag for up to 1 month. Thaw to room temperature before enjoying!
- Looking for a breastfeeding snack? Try my specially developed Lactation Cookies.
- Nutrition information is approximate.
Nutrition Information
Show Details
Serving
1/20
Calories
181kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Sodium
105mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1/20 | |
| Calories | 181kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 105mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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