These Vegan Oatmeal Chocolate Chip Cookies are so perfect! Crispy, chewy, chocolate-y, eggless, and dairy free! Easily made gluten free, too!
What happens with my eggless chocolate chip cookies and healthy oatmeal cookie recipe has a baby?
Oh just the most perfectly chewy-yet-crispy oatmeal cookie, with pools of melty chocolate chips, that your cookie loving mouth will ever meet.
UGH. I’m dying over them and I don’t know if I’ve ever met a cookie so perfect…
….the only way they MIGHT be better is if we browned the vegan butter like in the brown butter oatmeal cookies.
But, really? you don’t need to because these cookies already have everything going for them.
Why you will LOVE This Recipe
Cookies!! I’m all about cookies, and you probably are too, because seriously- who isn’t?! If you or someone in your family follows a vegan diet, you might be on the hunt for a chewy, delicious cookie recipe that is also vegan friendly. Well, friends, this vegan oatmeal chocolate chip cookie recipe is the one for you! These cookies are seriously chewy, perfectly sweet, easy to make, AND contain no animal products at all. If you liked my vegan brownie cookies with walnuts and my vegan gluten free no bake cookies, you are SURE to enjoy a batch of these!
When you’re raiding your pantry to collect all you will need to make some vegan oatmeal chocolate chip cookies, you might find you already have a lot of the items that this recipe calls for. It uses simple baking ingredients and leaves out the dairy and eggs. Here’s what you’ll need to get started on these cookies:
Quick OatsAll Purpose Flour of GF 1:1 FlourCinnamonBaking SodaSaltVegan ButterCoconut Sugar or Brown SugarWhite SugarVanillaApple Cider VinegarAlmond MilkDairy Free Chocolate Chips
How to make Vegan Oatmeal Chocolate Chip Cookies
Turn on the oven and let it preheat while you work. Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, add the flour, oats, cinnamon, soda and salt and combine it using a wire whisk. In a larger bowl, add the butter and sugars and beat with an electric hand mixer until smooth. Next, add the vanilla and vinegar and beat once again.
Stir the dry ingredients into the wet ingredients along with the milk. Put some muscle into it-the dough will be thick! Once everything is well combined, stir in the chocolate chips.
Drop the cookie dough by heaping spoonfuls onto the prepared pans. Place them in the oven and bake until the edges are just lightly browned, as they will firm up a lot while cooling.
Cool the cookies completely on the pan, then enjoy!
Top Tips for Making Vegan Cookies
Use an electric Mixer: It might be tempting to just use a spoon to combine the wet ingredients instead of pulling out your mixer, but I recommend using one anyways! Beating the butter and sugars will help them to be really fluffy, improving the final texture of your cookies.Use your hands: Once you have everything mixed into the batter, the dough will be quite thick. I recommend using your hands to make sure everything gets mixed into it thoroughly. Don’t Overbake: Once you see the edges start to turn light brown, pull the cookies from the oven. This way, they will firm up while cooling but will still be soft and chewy in the middle!
Once you’ve finished baking your delicious vegan gluten free oatmeal chocolate chip cookies, it’s time to enjoy them! Whatever leftovers you have will store great in the fridge or freezer. I recommend storing these cookies in the fridge in an airtight container for up to a week. In the freezer, they will last up to 3 months when sealed in an airtight container or freezer style ziploc bag.
more delicious vegan desserts
vegan strawberry cakedairy free vegan shortbread cookiesvegan carrot cake
Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are so perfect! Crispy, chewy, chocolate-y, eggless, and dairy free! Easily made gluten free, too!Course DessertCuisine AmericanPrep Time 10minutesCook Time 12minutesTotal Time 22minutesServings 17CookiesCalories 120kcalAuthor Taylor Kiser
1CupQuick oats(97g)3/4CupAll purpose flour or GF 1:1 flour(105g)1tspCinnamon1/2tspBaking soda1/2tspSalt6TbspVegan butter,softened to room temperature6TbspCoconut or brown sugar5Tbsp White sugar1tspVanilla1tspApple cider vinegar1TbspAlmond milk1/2CupDairy free chocolate chips
Heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
In a separate large bowl, beat the butter and sugars using an electric hand mixer until fluffy. Add the vanilla and vinegar and beat again.
Stir the dry ingredients into the wet ingredients along with the milk. I find it’s easiest to use your hands as the dough is thick.
Stir in the chocolate chips.
Drop onto the prepared pan by heaping 1 Tbsp balls. Do not press out at all.
Bake until the edges are VERY lightly brown, about 12-13 mins. The cookies firm up on the pan A LOT.
Cool on the pan for 5-10 minutes until set and then transfer to a wire rack to cool completely.
Calories: 120kcalCarbohydrates: 19.2gProtein: 1.6gFat: 4.8gSaturated Fat: 2.2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 0.7gSodium: 139mgPotassium: 18.9mgFiber: 1.1gSugar: 10.2gVitamin A: 3IUIron: 3mg
For This Recipe, I recommend:
Dairy Free Chocolate Chips
Cookie/Ice Cream Scoop
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The post Vegan Oatmeal Chocolate Chip Cookies appeared first on Food Faith Fitness.
By: Taylor Kiser
Title: Vegan Oatmeal Chocolate Chip Cookies
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/h4P6J4Fa80Q/
Published Date: Wed, 21 Jul 2021 08:53:00 +0000