Vegan Oatmeal Chocolate Chip Cookies
Deliciously soft and chewy Vegan Oatmeal Chocolate Chip Cookies with crispy edges, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup oats (rolled, not instant) For chewier cookies, use rolled oats.
- 1/2 cup flour (whole wheat or all-purpose) Use whole wheat for a healthier option.
- 1/2 cup brown sugar Can be substituted with coconut sugar.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/4 cup coconut oil (melted) Ensure it's melted but not too hot.
- 1/4 cup almond milk (or any non-dairy milk) Adjust based on dietary preferences.
- 1/2 teaspoon vanilla extract Adds flavor.
Add-ins
- 1/2 cup vegan chocolate chips Ensure they are dairy-free.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir until well-integrated.
- In another bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix!
- Fold in your vegan chocolate chips, ensuring they are evenly distributed.
- Use a spoon to scoop out even portions of the dough and place them on a parchment-lined baking sheet, leaving space between each cookie.
Baking
- Place the baking sheet in the oven and bake for about 12-15 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to wire racks.
Notes
For chewier cookies, let the dough chill for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.