Vegan Oatmeal Chocolate Chip Cookies
Vegan Oatmeal Chocolate Chip Cookies are chewy and chocolatey with a rich flavor from toasted oats and a secret ingredient, almond butter!
Servings: 30 cookies
Calories: 145kcal
Ingredients
- 1 ⅓ cup all-purpose flour or gluten-free all-purpose flour
- 1 ⅔ cups old-fashioned rolled oats
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup brown sugar
- ⅔ cup white sugar
- 1 ½ teaspoons cinnamon
- ½ cup vegan butter room temperature
- 6 tablespoons water room temperature
- ⅓ cup unsalted creamy almond butter
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips or chunks
Instructions
- Optional (see notes): Toast the oats in the oven for about 10 minutes at 350°F, stirring halfway through. Allow the oats to cool before making the cookie dough.
- Whisk together all of the wet ingredients in a large bowl. It may take a couple of minutes for the butter to incorporate with the other ingredients, but after enough whisking, you should have a smooth, creamy mixture.
- Add the dry ingredients to the wet mixture and mix just until everything is fully incorporated.
- Cover and refrigerate the oatmeal cookie dough for at least 30 minutes. This helps the butter to harden so the cookies will hold their shape once cooked.
- Scoop the cookie dough with a heaping tablespoon into about 30 portions.
- Use your hand to shape each scoop into a ball. Place the cookie dough balls directly on a baking sheet lined with parchment paper. Leave about 2 to 3 inches between each ball, the cookies will spread. Do not flatten them prior to baking!
- Bake the cookies at 350°F for about 12 to 14 minutes. When you take them out of the oven, they will still be a bit doughy in the center, but they will continue to cook on the pan.
Notes
See more expert tips, pictures, and variations above for making the best vegan oatmeal chocolate chip cookies!
Yield: about 30 cookies
Storage: Store leftover oatmeal chocolate chip vegan cookies in an airtight container or resealable bag for about 3 to 5 days at room temperature. For longer storage refrigerate the cookies for a week or freeze them for about a month.
Make Ahead Tip: Roll the cookie dough into balls, then place them in a freezer-safe container. You can freeze the unbaked dough for about a month and bake a couple of cookies whenever you want. Let the dough thaw in the refrigerator for about 30 minutes before baking as usual.
Ingredient Notes:
- Oats: I recommend toasting the oats, as this gives them a nuttier, richer taste. But if you are short on time, you can skip this step.
- Chocolate Chips: Use your favorite chocolate chips! I like mini semisweet chocolate chips but dark chocolate chips or chunks also work great.
- Flour: I’ve tested this recipe with both all-purpose flour and gluten-free flour, but I couldn’t tell the difference! I tested with the King Arthur Measure for Measure Gluten-Free Flour.
- Variations: Instead of chocolate chips you could use raisins, chopped walnuts, or dried blueberries.
Nutrition
Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 103mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 144IU | Vitamin C: 0.004mg | Calcium: 42mg | Iron: 1mg