Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies feature a tender, chewy interior with a crisp outer texture. Prepared without dairy or eggs, they are a wholesome, plant-based treat made with oats, coconut sugar, and rich chocolate chips—perfect for gifting, snacking, or sharing with loved ones.
12
Cookies
Ingredients
- 150 grams vegan butter
- 150 grams coconut sugar or substitute with dates
- 2 to 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- 200 grams plain flour all-purpose flour may also be used
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 90 grams oats
- ½ teaspoon salt
- 100 grams chocolate chips
Equipment
- Mixing bowl
- Measuring cups and spoons
- Spatula or whisk
- Baking sheet
- Parchment paper
- Oven
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Step 2: In a mixing bowl, combine vegan butter and coconut sugar. Stir until the mixture is well blended.
- Step 3: Add plain flour, almond milk, baking powder, baking soda, vanilla extract, and salt to the bowl. Mix thoroughly until all ingredients are fully incorporated.
- Step 4: Fold in the oats and chocolate chips using a spatula or whisk until evenly distributed. Allow the mixture to rest for 10 minutes.
- Step 5: Using gloved hands, portion the dough into 10 to 15 equal-sized balls. Place them onto the prepared baking tray, spacing them apart to prevent sticking during baking.
- Step 6: Bake for approximately 10 minutes at 350°F, or until the cookie tops are firm and the edges are slightly browned.
- Step 7: Remove the tray from the oven and let the cookies cool for at least 5 minutes to firm up before serving or storing.
- Step 8: Store the cooled cookies in an airtight container to maintain freshness for up to 10–15 days.
Notes
To enhance the flavor, consider adding nuts such as macadamia, hazelnuts, or roasted almonds.
For a smoother shape, chill the portioned cookie dough for 20 minutes before baking.
Raisins may be used in addition to or instead of chocolate chips for a fruity variation.
For a smoother shape, chill the portioned cookie dough for 20 minutes before baking.
Raisins may be used in addition to or instead of chocolate chips for a fruity variation.
Nutrition
Serving: 1Cookie | Calories: 246kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 247mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Vitamin A: 477IU | Calcium: 25mg | Iron: 1mg