My Favorite Vegan Oatmeal Chocolate Chip Cookies!
Dairy free oatmeal cookies are the best dessert to hit your vegan cookie jar! Your soon-to-be favorite vegan oatmeal chocolate chip cookies boast crispy edges, mouthwatering chewy centers and oozing melted vegan chocolate! No dairy.
Servings: 12 -16 (mine made 14 cookies)
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3 tablespoons oat flour - if using homemade oat flour, make sure it's very finely ground (not coarse)*
- 2 tablespoons ground flaxseed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoons melted coconut oil
- ¼ cup unsalted natural creamy almond butter
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
Add-ins
- ½ cup vegan chocolate chips
- 2 tablespoons walnuts chopped (optional)
Optional Toppings
- 2-3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts, if using.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with chocolate chips. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.
- Bake for 10-14 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!
Notes
Where to Buy Ingredients: Coconut Sugar | Vegan Chocolate Chips or Refined Sugar Free Paleo Chocolate (make sure to chop before using) | Ground Flaxseed | try Homemade Oat Flour | Coconut Oil | Raw Walnuts
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could result in crumbly, fall-apart cookies.
Storing Notes: Store in an airtight container for 1-2 weeks. I like using this set of reusable bags to store my cookies. For on-the-go, I like using these sandwich-sized snack bags.
Recommended Tools: Small or Medium Cookie Scoop | 4 Event Kitchen Timer | My Favorite Prep Bowls | Glass Mixing Bowls | Unbleached Parchment Paper