Vegan Oatmeal Chocolate Chip Cookies
Delicious and wholesome vegan cookies made with oats and chocolate chips, perfect for any time of the day.
Ingredients
Wet Ingredients
- ½ cup vegan butter (softened) Ensure it is softened for better mixing.
- ⅔ cup light brown sugar Adds sweetness and moistness.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 tablespoons plant-based milk (optional) Use for a creamier texture.
Dry Ingredients
- ¾ cup all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon cinnamon Adds warmth and flavor.
- ½ teaspoon baking soda Leavening agent.
- ¼ teaspoon salt Balances sweetness.
- 1 ½ cups rolled oats Main ingredient for texture.
- ½ cup vegan chocolate chips Choose your favorite brand.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened vegan butter, light brown sugar, and vanilla extract. Mix with a handheld mixer for about two minutes until creamy.
- Add the all-purpose flour, cinnamon, baking soda, and salt to the bowl. Mix until fully combined.
- Gently fold in the rolled oats and vegan chocolate chips until evenly distributed.
- If the dough looks dry, add 1 to 2 tablespoons of plant-based milk to achieve a creamier texture.
Baking
- Using a tablespoon, scoop and drop the cookie dough onto a lined baking sheet, leaving space between each scoop.
- Bake for 10-13 minutes, depending on your texture preference. Cookies are done when they are lightly golden around the edges.
- Allow the cookies to cool on a wire rack for a few minutes before serving.
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Notes
For variations, try adding nuts, dried fruits, or different flavor extracts. Store cookies in an airtight container at room temperature for up to a week or refrigerate for two weeks.