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5 from 2 votes

Vegan Oatmeal Chocolate Chip Cookies Recipe

This simple vegan oatmeal chocolate chip cookie recipe requires common basic ingredients and takes little time to prepare. Oatmeal cookies are a classic treat that can be personalized by adding nuts, dried fruit or, here, vegan dark chocolate chips.
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Prep Time10 minutes
Cook Time15 minutes
Resting Time5 minutes
Course: Dessert, Snack
Cuisine: American, Canadian
Diet: Vegan
Keyword: golden cane sugar, Muscovado sugar, rolled oats, wheat bran
Calories: 5883kcal
Author: Naïby

Equipment

  • 1 mini food processor, a plunger blender, or a whip.
  • 1 electric mixer.
  • 2 large mixing bowls and another medium-sizes one.
  • 1 Wooden spoon
  • 1 ice cream scoop or a measuring spoon.
  • 2-3 non-stick baking sheets can be covered with parchment paper.
  • 1 cooling rack.

Ingredients

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 cup non-hydrogenated non-dairy butter softened
  • 1 ½ cup Muscovado sugar or coconut sugar
  • ¼ cup golden cane sugar
  • 2 teaspoons vanilla extract
  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup wheat or oat bran
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 cups rolled oats (Notes)
  • 1 cup dark chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C, gas oven brand 4). Lightly oil three cookie sheets or line them with parchment paper.
  • Whisk the ground flaxseed and water in a mini blender, the small bowl of a food processor, or with a whisk until thick, creamy, and somewhat gelatinous. Beat the butter, the two types of sugar, the vanilla, and the flax seed mixture (the flax egg) by hand or using an electric hand mixer in a large mixing bowl until the mixture is homogeneous.
  • Combine flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg well in a separate medium bowl. Add to butter mixture and combine well until combined and smooth. Stir in rolled oats and chocolate chips until well blended.
  • Scoop out some dough using a tablespoon or ice cream scoop and, with lightly oiled hands, gently press the cookie dough into rounds about 1 cm (½ inch) thick and spread on the cookie sheet. Bake until cookies are golden brown, 12 to 15 minutes. Remove from the oven and let the cookies firm up for a few minutes on the cookie sheet. Transfer the cookies to a cooling rack. Sprinkle with flaky sea salt, if desired.
  • Stored in an airtight container, these Vegan oatmeal chocolate Chip cookies will keep for up to 5 days at room temperature, in the fridge for up to a week, or in the freezer for up to three months.

Notes

Use quick-cooking rolled oats or traditional rolled oats for this recipe. Whole oatmeal doesn't work as well.

Variants

  • Vegan Oatmeal Raisin Cookies. Add raisins instead of chocolate chips for the classic version.
  • Vegan Oatmeal Chocolate Chip Cookies with Nuts. Add a handful of chopped walnuts or slivered almonds.
  • Low-FODMAP Vegan Chocolate Chip Oatmeal Cookies. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free oats.
  • Vegan Gluten-Free Oatmeal Chocolate Chip Cookies. Use gluten-free oatmeal.

Nutrition

Calories: 5883kcal | Carbohydrates: 846g | Protein: 78g | Fat: 257g | Saturated Fat: 90g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 91g | Trans Fat: 32g | Cholesterol: 2mg | Sodium: 4060mg | Potassium: 3270mg | Fiber: 55g | Sugar: 442g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 1252mg | Iron: 30mg
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