Vegan Oatmeal Chocolate Chip Cookies
Delightful plant-based cookies with a chewy texture and rich chocolatey goodness, perfect for satisfying your sweet tooth.
Ingredients
Wet Ingredients
- ½ cup vegan butter (softened) Use high-quality vegan butter for best results.
- ⅔ cup light brown sugar Can substitute with coconut sugar.
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour For gluten-free, use a gluten-free flour blend.
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Main Ingredients
- 1 ½ cups rolled oats
- ½ cup vegan chocolate chips Use high-quality vegan chocolate.
- 2 tablespoons plant-based milk (optional) Use if dough is too dry.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened vegan butter, light brown sugar, and vanilla extract. Mix until creamy.
- Add the all-purpose flour, cinnamon, baking soda, and salt to the mixture, stirring until fully combined.
- Gently fold in the rolled oats and vegan chocolate chips. Adjust consistency with plant-based milk if needed.
- Scoop 1-2 tablespoons of dough onto a lined baking sheet, spacing them apart.
Baking
- Bake for 10-11 minutes for chewier cookies, or 12-13 minutes for firmer cookies. Monitor closely to prevent over-baking.
- Remove from oven and cool on a rack for a few minutes before enjoying.
Notes
For best results, do not overmix the dough. You can chill the dough for 30 minutes for better texture. Store cookies in an airtight container at room temperature for up to five days, or freeze for longer storage.