They’re chewy and chocolatey and every kid’s favorite food group; we’re making the best ever vegan oatmeal chocolate chip cookies.
Cookies have a way of bringing out the kid in all of us. Maybe it’s because so many of us grew up baking them with our families. I definitely did. I cherished baking cookies with my grandmother, who made baking cookies a particularly special event. We had our own aprons just for the occasion.
Cookies like these are versatile and easy to adapt to suit just about any kind of diet. If you’re vegan and on the hunt for a delectable cookie recipe, look no further. Whatever the occasion, these vegan oatmeal chocolate chip cookies are uncomplicated to whip up and are a huge crowd-pleaser every time.
Are These Vegan Oatmeal-Chocolate Chip Cookies Healthy?
While these cookies contain sugar, butter, and chocolate chips, there are minor modifications you can make if you’re looking to limit your processed sugar intake. It is possible to swap out the white sugar and brown sugar for an alternative sweetener, but baking is all about precision and the truth is that not all sweeteners are created equal. There is a scale of sweetness and some artificial sweeteners are actually far sweeter than sugar. For this reason, I’d recommend trying out half brown sugar or coconut sugar and a tablespoon of maple syrup to start as a good alternative. Keep in mind that this may alter the texture of the cookie because you’re adding a liquid ingredient.
Delicious Tweaks
I always encourage people to get comfortable making incremental adjustments to recipes to suit their personal tastes. When it comes to baking, far more often than cooking, it’s important to keep in mind that even the smallest adjustment can have a significant impact on the end result.
There are a few ways you can modify these cookies based on your preferences. You could add chopped nuts such as walnuts, pecans, or macadamia nuts. To really lean into a granola bar feel, you could even add flax, chia, or pumpkin seeds.
How to Make Ahead And Store
Store these cookies in the fridge in an airtight container for up to 1 week. Store in the freezer wrapped tightly and kept in an airtight container for up to 3 months.
Serving Suggestions
Nothing beats a warm drink and a fresh-from-the-oven cookie.
You can’t go wrong with this vegan hot chocolate.
If you’re feeling adventurous, serve these cookies with a frothy turmeric latte. Simply whisk together a half teaspoon of ground turmeric, a quarter teaspoon each of cinnamon and ginger, and a pinch of black pepper into some oat milk, then slowly heat while whisking.
As a child, my mom always packed a cookie with my school lunch to enjoy as a sweet treat. No complaints there. In the realm of homemade to-go lunches, whether for school or work, this Honey-Garlic Roasted Chickpeas Wrap is king.
Looking for more oatmeal cookie recipes? These Vegan Gluten-Free No-Bake Cookies come highly recommended.
Recipe
Ingredients
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour, or gluten-free flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons vegan butter softened to room temperature
- 6 tablespoons coconut sugar or brown sugar
- 5 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon almond milk
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda, and salt.
- In a separate large bowl, beat the butter and sugars using an electric hand-mixer until fluffy. Add the vanilla and vinegar and beat again.
- Stir the dry ingredients into the wet along with the milk.
- Stir in the chocolate chips.
- Drop onto the prepared pan by heaping 1-tbsp balls. Do not press them down.
- Bake until the edges are very lightly brown, about 12-13 minutes. The cookies firm up on the pan when cooling.
- Cool on the pan for 5-10 minutes, until set, and then transfer to a wire rack to cool completely.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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