Vegan Oatmeal Chocolate Chip Cookies
This Vegan Oatmeal Chocolate Chip Cookie Recipe makes chewy, gooey cookies with melty pools of chocolate and crispy golden edges.
Servings: 14
Calories: 369kcal
Ingredients
Flax Eggs
- 5 tablespoons water
- 2 tablespoons flax meal
Cookie Dough
- ½ cup refined coconut oil solid, room temperature
- 1 ¼ cups dark brown sugar packed
- ¼ cup full fat coconut milk stirred well
- 1 tablespoon vanilla extract
- ¼ cup rolled oats
- 2 ¼ cups all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups vegan chocolate chips plus more for top of the cookies
Instructions
- Preheat the oven to 400°F (200ºC). Line two baking sheets with silpats or parchment paper. Set aside.
- Prepare the flax eggs by whisking together the water and flax meal and place in the fridge until needed.
- In the bowl of a stand mixer, cream together the coconut oil and brown sugar. Scrape down the sides and mix again until it looks like wet sand.
- Add the coconut milk and vanilla and mix on medium speed until evenly incorporated and light in color, 1-2 minutes.
- Add flax eggs and mix on medium speed for 1 minute, scrape down the sides of the bowl and continue mixing until thoroughly combined and light in color, about 2 minutes total.
- With the mixer off, add in the oats, flour, cinnamon, baking soda, baking powder and salt. Stir to combine.
- Add in chocolate chips and stir again to combine.
- Using a ¼ cup ice cream scoop, scoop dough and place on cookie sheet, 2 inches apart.
- Add additional chocolate chips to the top of each cookie by pressing them gently into the tops.
- Bake one tray at a time for 4-5 minutes, then rotate the tray and bake for another 4-5 minutes, until just starting to turn golden brown at the edges.
- Allow cookies to cool on the trays (they’ll continue cooking slightly on the trays).
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days
- To freeze, place cooled cookies in a freezer-safe ziplock bag for up to 3 months. Remove desired amount and warm gently in the microwave at 50% power until warmed through and melty, 30-60 seconds
- Inspired by the Doubletree Chocolate Chip Cookie recipe and countless others
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 49.9g | Protein: 4.3g | Fat: 18g | Saturated Fat: 12.4g | Sodium: 258.1mg | Fiber: 2.8g | Sugar: 29.3g
