Oatmeal Chocolate Chip cookies add a sweet twist to the classic oatmeal cookies. The healthy wholesomeness of oatmeal with the sweet surprise of chocolate chips makes this the perfect lunchbox or tea break cookie.
Now that fall is about to return, I am starting to plan one of my favorite fall activity: baking cookies! I love baking vegan cookies and fall is the best time to bake them and enjoy them.
This year I am returning to the classics with a twist. One of my all time favorite cookies are oatmeal raisin, so this year I decided to make them with chocolate chips instead. The cookies turned out beautifully, everyone I shared them with loved them, so I’m very glad I have these updated classics a try. These cookies are yummy, economical and a pleasure to eat. They’re really easy to make as well.
Making Oatmeal Chocolate Chip Cookies
Making Oatmeal chocolate chip cookies is a very easy. Its a basic two bowl recipe and takes only about 30 minutes in total. Be sure to use the best quality vegan chocolate chips you can find. Good quality chocolate really makes a big difference when baking.
To get started, preheat your oven and prepare a baking sheet with a silicone baking sheet or light coating of oil. Measure out your ingredients and set them aside. Make a flax egg and set it aside. Next, combine the butter, vanilla, flax egg and sugars in a mixing bowl. Beat with electric mixer until well combined and fluffy. Then, in a seperate bowl add your flours, baking soda, cinnamon, chocolate chips and chopped walnuts. You can omit the nuts if allergic. Stir dry ingredients until well combined and then add the sugar and butter mixture to them. Stir until just mixed and the consistency is of a soft yet firm cookie dough.
Next, scoop the cookie dough by slightly heaping tablespoons onto a lined baking sheet, allowing an inch to allow cookie to spread. When baking, depending on what vegan butter and flour you use, the cookies might not flatten and spread well. Check them after about 8 minutes. If this is the case, just open the oven door, and gently tap all the cookies a few times with a long spatula until they are flattened on top. You can also remove them from the oven to flatten them if you don’t have a long spatula.
After flattening them let them cook for another 5-7 minutes or until they are golden brown on top. Let cool and harden on the sheet and then a baking rack.
Classic cookies with a sweet twist
There’s nothing more cosy, wholesome and satisfying than oatmeal cookies. Whether packed in a lunchbox or served with a glass of plant based milk for a snack, they really are the best. Adding the sweetness of chocolate makes them even more comforting and special.
If sharing these Oatmeal Chocolate Chip Cookies with friends, be sure to bring lot, as they’re always super popular. They are hardy, and not prone to crumbling, so they are very portable and will last for up to a week in the fridge. They can be frozen as well. Enjoy!
More Vegan Cookies
Vegan cookies have all the sweet goodness of cookies, without any of the cruelty or cholesterol. You can veganize any cookie and your non vegan family, friends won’t know the difference. Here are some of my favorite cookie recipes:
Peanut Butter and Jam Thumbprint Cookies
3 Ingredient Peanut Butter Cookies
Chocolate Chip Poppy Seed Cranberry and Walnut Cookies
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 Flax egg 1 tablespoon flaxseed mixed with 3 tablespoons water, let sit for at least 5 minutes to gel.
- 1/2 cup vegan butter, softened softened
- 1/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure alcohol free vanilla extract
- 1 cup All Purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2/3 cup vegan chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- Preheat to 350 degrees Fahrenheit. Line a large baking sheet with a silicone baking mat. You can also lightly grease the sheet with vegan butter or organic canola or avocado oil. Set aside.
- In a large mixing bowl, add the vegan butter. Whip on high speed for about 30 seconds until smooth and airy. Add both sugars and mix again until fluffy, about 1 more minute. Add in the prepare flax egg and vanilla extract and mix again until well combined. Set aside.
- In a medium mixing bowl, place the All Purpose flour, baking soda, cinnamon, walnuts and chocolate chips. Stir until well mixed.
- Add the flour mixture to the butter and sugar mixture. With a large spoon, mix together until a smooth cookie dough is formed, scrapping the sides of the bowl as you go.
- Scoop dough by the slightly heaping tablespoon. Place dough onto the baking sheet and continue until the sheet is full, leaving 1 inch between cookies.
- Place the baking sheet into the oven and bake for 8 minutes. Check after 8 minutes, to see if cookies have flattened and spread. If not, gently flatten the tops of the cookies by tapping them a few times with a long spatula while in the oven. You can also remove them from the oven to flatten them if you don't have a long spatula. Return to oven after doing so.
- After flattening, bake for an additional 5-7 minutes until golden brown.Cookies will still be soft when baked. Don't worry, they firm up as they cool.
- Once baked, let cookies cool on the pan for at least 5 minutes. Transfer the cooled cookies to a baking rack with a spatula until fully set, about 15 minutes.
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