Description
These Vegan Oatmeal Chocolate Chip Cookies are a delightful treat combining the wholesome texture of oats with rich vegan chocolate chips. Perfectly spiced with cinnamon and enhanced by a sprinkle of sea salt, these cookies offer a soft yet chewy bite. Made using vegan butter, yogurt alternatives, and no eggs, they cater to plant-based diets without compromising on flavor or texture. Quick to prepare and bake, these cookies make an ideal snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 150 g vegan butter (block-style), melted
- 100 g granulated sugar (organic preferred if in the US)
- 100 g soft brown sugar
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 188 g all-purpose flour (plain flour), sifted
- 1½ teaspoons ground cinnamon (sifted)
- 1 teaspoon baking powder (sifted)
- 1 teaspoon baking soda (sifted)
- ½ teaspoon sea salt (plus extra for garnish)
Mix-Ins
- 100 g rolled oats (Old fashioned oats)
- 150 g vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together the granulated sugar and brown sugar with the melted vegan butter until combined. Then whisk in the yogurt and vanilla bean paste for a smooth mixture.
- Mix the dry ingredients: Gently fold in the sifted all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt until just combined, taking care not to overmix.
- Add oats and chocolate: Fold in the rolled oats and 100g of the vegan chocolate chips, reserving 50g of chocolate chips to top the cookies later.
- Chill and roll: Cover the dough and refrigerate it for 15 minutes to firm up. Then, use a cookie scoop to divide the dough into 12 equal portions and roll each into balls.
- Assemble: Place the cookie dough balls on the prepared baking trays, spacing them at least 2 inches apart. Press the remaining chocolate chips onto the tops of each ball.
- Bake: Bake the cookies for 10-12 minutes until lightly golden. If needed, use a large cookie cutter to round off the edges while still warm. Allow the cookies to cool on the baking tray for about 5 minutes, then sprinkle with flaky sea salt while still warm.
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature for up to 5-6 days, maintaining freshness and texture.
Notes
- For best results, chill the dough before baking to prevent spreading.
- You can substitute the vegan butter with coconut oil but expect a slight difference in texture and flavor.
- Use gluten-free oats and flour to make the recipe gluten-free if necessary.
- Sprinkling flaky sea salt enhances the chocolate flavor with a subtle salty contrast.
- If a firmer cookie is desired, bake for an extra 1-2 minutes, but avoid overbaking to keep them soft.
