Vegan Oatmeal Chocolate Chip Cookies

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5 from 3 votes

Vegan Oatmeal Chocolate Chip Cookies

These irresistibly chewy Vegan Oatmeal Chocolate Chip Cookies are the perfect snack or dessert for special occasions or an anytime treat! This recipe makes 2 dozen cookies so you can share them with friends or keep them all to yourself.

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jenné Claiborne

Ingredients

2 tbsp (14g) flaxseed meal also known as ground flaxseed
1/4 cup (55g) water room temperature
3/4 cup + 1 tablespoon (120g) all-purpose baking flour
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1/2 cup (113g) vegan butter brought to room temperature
2/3 cup (140g) packed brown sugar
1/3 cup (74g) cane sugar
2 tsp (8g) pure vanilla extract
1 1/2 cup (170g) old fashioned oats also known as rolled oats
3/4 cup (112g) vegan chocolate chips

Instructions

In a small bowl, combine the ground flaxseed and water. Stir well and let it thicken for at least 5 minutes, creating a flax "egg."
In another small bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside.
Add the white sugar, brown sugar, and vegan butter to the bowl of a stand mixer fitted with a whisk attachment or to a large mixing bowl with a hand mixer. Beat the mixture on medium speed for 1-2 minutes, or until light and fluffy. Scrape down the sides of the bowl throughout the mixing time as needed.
Add the flax "egg” and vanilla extract to the creamed sugar. Beat until combined.
Add the flour mixture and rolled oats to the mixer and stir in until just combined. Scrape down the sides of the mixing bowl as needed.
Remove the bowl from the mixer and pour in the chocolate chips. Using a spatula, fold the chocolate chips into the batter.
Cover the mixing bowl. Place it in the refrigerator to chill for at least one hour but up to 24.
Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
Scoop the batter with a cookie scoop, aiming for about 2 tablespoons in size, and place the scoops onto the parchment paper. Leave at least 2 inches between each cookie so they have room to spread.
Bake the cookies for 13 minutes, until golden brown on the edges.
Remove the cookies from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Cool for about 10 minutes or until set before eating.

Notes

Storage Directions

Storage: Store cooled leftovers in an airtight container separated by pieces of parchment paper to keep them from sticking. Keep at room temperature to maintain their soft and chewy texture for up to 3-5 days. For longer storage, keep them in the refrigerator for 7-10 days.
Freezing: Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe, airtight container. Store in the freezer for up to 3 months.
Reheating: Thaw frozen cookies on the counter for 15-30 minutes or in the refrigerator for a few hours. If desired, warm them in the oven at 300ºF for 5-10 minutes to restore their freshly baked taste and texture.

Recipe Pro-Tips

Properly prepare the flax egg. Make sure to let the flaxseed meal and water mixture sit for at least 5 minutes. This allows the flax egg to thicken and ensure it binds properly with the ingredients to achieve the desired chewy texture.
Measure ingredients accurately. For the best results, use a kitchen scale to measure the ingredients. This ensures accuracy and consistency and will lead to the best vegan oatmeal cookies.
Chill the dough. Don’t skip this crucial step! Chilling the dough in the refrigerator for at least one hour (or up to 24 hours) enhances the flavors and prevents the cookies from spreading too much during baking.
Use a cookie scoop. A cookie scoop ensures uniform-sized cookies that will bake more evenly. Aim for about 2 tablespoons of dough per cookie and don’t flatten the dough when you add it to the lined baking sheet; the cookies will spread as they bake.
Watch the baking time. Bake the cookies until the edges are golden brown, for about 13 minutes. The centers may look slightly underbaked, but they will set as the cookies cool, ensuring a soft and chewy texture.

Nutrition