Vegan Oatmeal Chocolate Chip Cookies Recipe

There are plenty of recipes that vegans can enjoy, and believe it or not, oatmeal chocolate chip cookies are one of them. This recipe removes some of the classic ingredients from oatmeal cookies, swapping them out with alternatives so that vegans can join in on the fun as well. The great part about these delicious cookies is that they still have the same amazing taste and fluffy texture as standard cookies, and there are even chocolate chips in each bite! 

Recipe developer Jaime Shelbert of Wholly Nourished has come up with some of the tastiest vegan recipes out there, and this one is no exception. "I like that these come together quickly and it's a good bet that you will have all of these ingredients on hand in your vegan kitchen," Shelbert shares. "I like to pack these as treats in lunchboxes. These are also great for holiday cookie exchanges, parties, or having friends over for tea," she adds.

Are you ready to begin? If so, open up your favorite grocery delivery app or take a trip to the grocery store to get everything you need to whip up these decadent cookies. For starters, you will need ground flax and water. Then, swing by the baking aisle and grab some all-purpose flour and baking powder. It's always good to check first for ingredients that you may have at home already, especially if you bake a lot. Then, grab a cup of oats and some brown sugar. You will also need a little bit of vegan butter in addition to almond butter. To complete your list, get maple syrup, vanilla, and dairy-free chocolate chips. Finally, if you'd like to add a hint of warming spice, cinnamon will do the trick. That's all you need!

Now that you have gathered all of your ingredients, it's time to get down to the prep work. Start by cranking your oven heat up to 300 F. It's a good idea to preheat the oven before anything else so that it's ready to go by the time you finish mixing the ingredients. Then, take out a cookie sheet and line it with either parchment paper or a silicone mat. This is a good idea so that the cookies don't stick to the bottom, and it also makes cleanup a lot easier.

Now that your oven is warming up and you have prepped your cookie sheet, you are in good shape. Next, take out a small bowl and make the flax egg. Start by combining the ground flax and the water. Using a whisk, mix the two ingredients and then set the bowl aside to sit for a few minutes. While it sits, the mixture should achieve a thicker consistency, sort of like an egg. "This recipe calls for a flax egg in place of a chicken egg," Shelbert shares. "The flax combined with the water will thicken and become somewhat gelatinous."

Take out a medium-sized bowl and toss in the flour first. Next, throw in the baking powder, oats, and cinnamon if you're using it. Use a whisk to combine everything together. In the meantime, take out a mixing bowl and combine the butter and the brown sugar. Mix on medium speed until it forms a grainy paste. Then add the almond butter, maple syrup, flax mixture, and vanilla and blend again to combine. Next, fold in the flour mixture and stir. Finally, add the chocolate chips. If you don't have a power mixer, that's fine! "This recipe can definitely be mixed by hand," Shelbert notes. 

The good news is that your dough is ready to go! Now you just need to scoop it from the bowl onto the baking sheet. Using a 1 ½ tablespoon cookie scoop, drop the mounds onto the prepared cookie sheet. If you'd prefer, you could also use a tablespoon instead.

Once you have scooped all of your dough onto the baking sheet, it's time to transfer the cookies to the oven. Just be sure to check that the oven has been fully preheated. Once the oven is at temperature, pop the cookies onto a rack and set your timer for 16 to 18 minutes.

The cookies should lightly brown on the top, and that's a good indicator that they are done. Transfer them to a cooling rack, and once they cool, you can relax and enjoy them! "Cooler temperatures make these the perfect accompaniment to hot beverages like coffee, tea, cocoa, and chai lattes. [They are] also delicious with your favorite vegan milk," Shelbert notes. Anything left? " These are best stored in an airtight container for 5 days and frozen for up to 2 months," Shelbert says.