Vegan Oatmeal Chocolate Chip Cookies
Soft and chewy on the inside, golden and slightly crisp on the outside, these easy Vegan Oatmeal Chocolate Chip Cookies are made in just one bowl. Using simple pantry staples, they come together quickly and don’t require any chilling before baking, making them the perfect treat for a cozy night in.
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Servings: 20 cookies
Ingredients
- 1 stick Vegan Butter (½ cup) softened to room temperature
- ¾ cup Light Brown Sugar
- 2 tablespoons Plant-Based Milk
- 1 tablespoon Ground Flaxseed
- 1 teaspoon Vanilla Extract
- ¾ cup All-Purpose Flour properly measured, see note
- 1 ½ cups Old-Fashioned Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher Salt see note
- ½ cup Vegan Chocolate Chips
Instructions
- Allow the stick of vegan butter to sit at room temperature for about 30 minutes until softened, but not overly soft.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a fork to mash the softened vegan butter. I do this by hand, but feel free to use a stand mixer or hand mixer on medium speed.
- Add the brown sugar and mix until combined and creamed.
- Stir in the plant-based milk, ground flaxseed and vanilla extract.
- Toss in the all-purpose flour, old-fashioned oats, baking soda, cinnamon and salt and use a spatula to start combining. Once the mixture is almost combined, fold in the chocolate chips and continue mixing until no flour remains.
- Using a cookie scoop, portion the dough into 20 pieces and roll into balls. If your dough feels very soft, I recommend refrigerating the dough for 15-30 minutes to firm up.
- Place the first batch onto the prepared baking sheet, spacing them 2-3 inches apart, and refrigerate the remaining dough until the first batch has baked. Bake for 11-13 minutes, until the edges are golden but the center is still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
You can use spreadable tub butter, though the cookies will spread more and be crispier. To prevent this, chill the dough for about 30 minutes before baking.
Measure flour accurately by spooning it into the cup and leveling it off. Avoid scooping or packing the flour.
Don’t overbake. Cookies may look slightly underdone when removed from the oven, but as long as the edges are golden, the centers will set as they cool.
To make perfectly round cookies, use a large round biscuit cutter or glass to gently shape the edges while the cookies are still hot.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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