Vegan Oatmeal Chocolate Chip Cookies

Vegan Oatmeal Chocolate Chip Cookies

These Vegan Oatmeal Chocolate Chip cookies have wholesome ingredients and boasting the perfect balance of chewiness and crispiness. Once you make them they will become a family staple. They are just that good.

Course Dessert

Cuisine American

Diet Vegan

Fridge Life? Store at room temp in airtight container for 3 days

Freezable? 3 months

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 211kcal

Author Dora

Equipment

Mixer

Ingredients

Wet Ingredients

¾ cup coconut oil liquid
1 cup coconut sugar
1 flax egg see notes below
2 tsp vanilla extract

Dry Ingredients

1½ cup all purpose flour
1 cup rolled oats
1 tsp baking soda
1 tsp salt

Other

½ cup dairy -free chocolate chips or chopped up baking chocolate

Instructions

Preheat the Oven: to 180°C / 360°F.
Prepare Your Flax egg: To make flax egg you mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water in a bowl and wait approximately 15 minutes until you have a gel like consistency.
Mix Wet Ingredients: In a stand-alone electric mixer, blend melted coconut oil and coconut sugar until perfectly combined.
Incorporate Flax Egg and Vanilla: Add the flax egg and vanilla extract, ensuring a homogeneous mixture.
Combine Dry Ingredients: In a separate large bowl, mix the all-purpose flour, oats, baking soda, and salt.
Bring it All Together: Slowly integrate the dry ingredients into the wet mixture, forming a slightly wet cookie dough.
Add Chocolate Chips: Stir in the dairy-free chocolate chips with a spatula, distributing them evenly throughout the dough.
Prep for Baking: Line two baking sheets with parchment paper.
Create Cookies: Divide the dough into 16 balls, placing 8 on each large baking sheet lined with parchment paper. It might seem that the dough may not be sticking together perfectly, but trust us, it works.
Press: These cookies won't be made into a cookie shape while baking so that is why we have to press very gently beforehand to make them into a cookie shape.
Bake: Each batch of cookies should be baked for 10-12 minutes, rotating the sheets for even baking until they are golden brown with crispy edges.
Cool: Remove from oven and let them cool to room temperature.

Notes

to make flax egg - mix 1 tablespoon of ground flaxseeds with 3 tablespoon of warm water and let it sit for 15 minutes until you have a gel like consistency. The gel like consistency is your flax egg and you can use it in the recipe as you would an egg.

Nutrition