Vegan Chocolate Oatmeal Cookies
Vegan chocolate oatmeal cookies are so easy to make and are ready in about 20 minutes. These chocolate oatmeal cookies are soft, chewy and perfect for weekend baking or holiday baking. These cookies are gluten free, dairy free, egg free, vegan and nut free.
Servings 18
Calories 116kcal
Ingredients
- 2 tbsp ground flax
- 1/2 cup dairy free milk
- 2/3 cup coconut sugar
- 1/3 cup oat flour
- 1/4 cup cacao powder
- 1/3 cup avocado oil
- 1 tsp baking powder
- 1.5 cup oats
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat oven to 350F.
- In a large bowl, combine the ground flax and dairy free milk. Stir well.
- Add the coconut sugar to the bowl and stir to combine.
- Add the oat flour, cacao powder, baking powder and stir well until fully combined.
- Add avocado oil to the bowl. Stir well until avocado oil is well incorporated.
- Add oats to the bowl with the rest of the ingredients. Stir well. Let sit 5 minutes to allow the oats to absorb the ingredients.
- Add chocolate chips to the bowl with the rest of the ingredients. Stir well.
- Scoop the cookie dough out using a 1 tablespoon scoop onto a parchment paper lined baking sheet.
- Flatten the cookies (using your hand or a spatula).
- Bake at 350F for 13 minutes. After baking, allow the cookies to cool at least 10 minutes before transferring to a cooling rack.
Notes
Top tips
- Let the cookie dough rest at least 5 minutes before scooping out the batter to make cookies. This ensures that the oats absorb the extra liquid, so they stay together when baking.
- Be sure to press down the cookies before baking, as they don't spread during baking.
- Use a cookie scoop! I didn’t know how much I would love a cookie scoop until I started using it. It helps your cookies turn out the same size every time. This also helps them bake evenly too! I recommend a 1 tablespoon cookie scoop to start with.
- To make these vegan chocolate oatmeal cookies gluten free, be sure you use gluten free certified oats and oat flour.
- Double the recipe to make a larger batch. Be sure to let the cookies rest 10 minutes before transferring them between batches or use two separate baking sheets.
- Make larger cookies! You can double the size of the cookies and bake the cookies 1 additional minute (be sure to press down the cookies before baking as they don’t spread on their own).
- Countertop – you can leave these vegan chocolate oatmeal cookies out on the counter for about 24 hours. However, I think they are best stored in the fridge (they seem to get even fudgier in the fridge).
- Fridge – once the cookies have cooled completely on the countertop, you can transfer them to a airtight container in the fridge for up to 5 days. The cookies are really delicious from the fridge or can be left out a few minutes to bring them up to room temperature.
- Freezer – freeze cookies for up to 3 months in a freezer safe bag or container. Be sure to let the cookies cool completely (on the counter then in the fridge). Freeze the cookies on a parchment paper or wax paper lined cookie sheet to ensure they don’t stick together once frozen. Once frozen, you can put them in a freezer safe bag or container. Be sure to label the container with the name, date and enjoy by date.
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Fiber: 2g | Sugar: 6g
