Vegan Oatmeal Chocolate Chip Cookies
Healthyish Vegan Oatmeal Chocolate Chip Cookies, a simple allergen-friendly plant-based oatmeal cookie with vegan dark chocolate chips, ground flax, and chia seeds — with no oil and very little added sugar. The perfect easy vegan oatmeal chocolate cookie!
Ingredients
- 3 tablespoons water room temperature
- 1 tablespoon ground flaxseeds
- 2 tablespoons chia seeds
- ½ cup vegan butter melted
- 2 teaspoons vanilla extract
- ½ cup brown sugar
- 1 ½ cups rolled oats
- 1 cup all-purpose flour*
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup vegan dark chocolate chips
Instructions
- Prep oven + baking sheet: Preheat oven to 350 degrees F and line a cookie sheet with recycled parchment paper.
- Mix wet ingredients: In a medium bowl, mix together ground flaxseed meal and room temperature water to make a flax egg, and add chia seeds. Let sit for 5-7 minutes to allow mixture to thicken (it will become your egg-free binder), then add melted vegan butter (or coconut oil, if using), vanilla extract, and brown sugar and whisk together until well combined.
- Mix dry ingredients: In a large mixing bowl, add rolled oats, flour, baking soda, and salt and mix until well combined.
- Combine wet + dry ingredients: Add wet ingredients to dry ingredients and mix until well combined. The cookie batter should be thick, wet, and hold together well, not runny. If needed, at a bit more rolled oats or water until desired consistency. Finally, fold in chocolate chips and mix until well dispersed throughout batter.
- Chill batter: Refrigerate cookie batter for about 15-20 minutes to cool the batter and produce a thick and chewier cookie, which allows the ingredients to stay sticky when baked. You can skip this step and simply bake, but you'll have a thinner and crispier cookie.
- Scoop cookies: Next use a medium spoon or cookie scoop and form cookie dough into 2 tablespoon heaps on prepared baking sheet, placing cookies about 2 inches apart. For thinner cookies, gently flatten dough so cookies bake outward.
- Bake cookies: Bake cookies for about 10 minutes, or until the edges begin to brown. If cookies are still very soft on the sides when touched with a fork, bake another 1-2 minutes. However, slightly under-baking is suggested as the cookies will continue to harden once removed from the oven.
- Cool cookies: Once baking sheet is removed from the oven, let cookies cool directly on the cookie sheet to allow them to cool and hold together. Once cooled completed, store in an airtight container for up to four days.
Notes
- Recipe notes: coconut oil can be used in place of vegan butter and all-purpose flour can be substituted for oat flour, almond flour, or other gluten-free flours, if desired. You can also replace brown sugar with other sugars like coconut sugar, agave, or even maple syrup (if using a liquid syrup like agave or maple, use about 1/3 cup and you may have to add more rolled oats so the cookie batter is not too runny). You do not have to refrigerate cookies before baking, but it will help them to stay sticky and produce a softer cookie. Make sure to cool cookies on baking sheet, do not remove from rack right after baking or the cookies may separate.
- Tools needed: glass mixing bowls, mixing spoon, cookie sheet, spatula
- Prep ahead: this vegan chocolate chip oatmeal cookie dough batter can be made up to two days ahead of time and then baked; we have not tried freezing the batter yet, so please let us know if you do and how it turns out.
- Leftovers + storage: store room temperature cookies in an airtight glass storage container for up to four days
- Nutrition notes: this "healthier" plant-based version of traditional chocolate chip cookies uses flaxseeds and chia seeds instead of an egg for a binder, reduces the amount of added sugar, and ups the amount of rolled oats for a cookie that is higher in fiber, omega-3 fatty acids, and lower in sugar than other cookie recipes.
Nutrition
Serving: 1cookieCalories: 237kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 253mgPotassium: 77mgFiber: 3gSugar: 14gVitamin A: 361IUVitamin C: 1mgCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!