If you thought that by being vegan you were going to miss out on chocolate chip cookies you'd be wrong - these Vegan oatmeal chocolate chip cookies are chewy and delicious and pack an extra protein punch because of the added oats. Read on to find out how to make these delicious oatmeal chocolate chip cookies.
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These vegan chocolate chip and oat cookies are so easy to make, I whip them up with the children and they love making them - and eating them even more!
Ingredients
- dairy free butter (I use Flora Plant Block)
- soft brown sugar
- caster sugar
- plain flour (all purpose flour)
- oats
- ground flaxseed
- warm water
- baking powder
- bicarbonate soda (baking soda)
- vegan chocolate chips
- pure vanilla extract
For exact quantities see the recipe card below.
Tip: Make sure that you are using rolled oats or steel cut oats and not quick oats.
Instructions
- Pre heat the oven to 180 degrees celsius and line a baking tray with parchment paper.
- Combine the ground flaxseed and water in a small bowl and leave for a few minutes to form a flax egg.
- Cream the vegan butter and sugars together until smooth in a large mixing bowl.
- Add the wet ingredients - the flax mixture and vanilla extract and beat to combine.
- In a separate large bowl combine all the dry ingredients and add to the sugar and egg mixture.
- Mix in the dark chocolate chips.
- Roll the oatmeal cookie dough into 2 cm balls and place 5cm apart on your prepared baking sheet. (Approx 1-2 tablespoons of dough per ball)
- Bake cookies for 10 minutes, keeping an eye on the cookies as you don't want them to get crispy edges. You might need to adjust the baking time accordingly.
- Take them out when they are a golden brown colour.Leave to cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
The trick to these cookies is in the egg replacer - I used a flax-egg which is ground flax seeds mixed with water and left for a few minutes. It really works to help bind the cookies together in place of a regular egg.
One thing to make note of is that these cookies do spread in the oven so make sure that you space them out well on the baking sheet. For what it's worth, to reduce waste I have recently started using silicone baking sheets. No waste as you just wash and re-use and I've been very impressed with how well they work.
For best results the cookies should cool down slightly on the baking sheet before transferring them to a wire rack to continue cooling.
I hope you think these are the best vegan oatmeal chocolate chip cookies! They're:
- Chewy cookies
- Sweet
- Delicious
- Easy to make
- Perfect with a glass of almond milk
This is the perfect recipe to have under your belt so that you can whip up some homemade cookies whenever you need them. They go down well at cake sales, PTA meetings and playdates. I throw them in my bag if we are heading out on a little trip or walk out and they go well teamed with a hot chocolate or coffee in a flask.
Print📖 Recipe
Vegan Chocolate Chip and Oat Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
If you thought that by being vegan you were going to miss out on chocolate chip cookies you'd be wrong - these vegan chocolate chip and oat cookies are chewy and delicious and pack an extra protein punch because of the added oats.
Ingredients
- ½ cup dairy free butter (I use Flora Plant Block)
- ½ cup soft brown sugar
- ½ cup caster sugar
- 1 cup plain flour
- 1 ¼ cups oats
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- ½ tsp baking powder
- ½ tsp bicarbonate soda
- 100 g dairy free chocolate chips
- 1 tsp vanilla extract
Instructions
- Pre heat the oven to 180 degrees celsius and line a baking tray with baking paper
- Combine the ground flaxseed and water in a small bowl and leave for a few minutes to form a flax egg.
- Cream the dairy free butter and sugars together until smooth
- Add the flax egg and vanilla extract and beat to combine
- In a separate bowl combine all the dry ingredients and add to the sugar and egg mixture.
- Mix in the chocolate chips
- Roll into 2 cm balls and place 5cm apart on your lined baking tray
- Cook for 10 minutes
- Leave to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 251
Substitutions and Variations
You can mix up the ingredients of this cookie recipe.
Try changing the chocolate chips for raisins for traditional raisin and oat cookies that would be perfect for giving younger children if you don't like them to have too much chocolate.
You can use coconut sugar in place of the brown sugar if you prefer.
You can replace the vegan butter with coconut oil if you prefer - your cookies will be slightly oilier in texture.
You can also replace some of the vegan butter with peanut butter or some of the flour with almond flour if you want to add a bit of extra nutrition.
How to store these cookies
These cookies keep well in an airtight container at room temperature for 4-5 days. They also freeze well, simply put them between sheets of baking paper and freeze in a freezer-safe container or freezer bag. Defrost at room temperature.
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