Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies are soft, chewy, with a hint of cinnamon and spices. They’re so easy to make and come together in under 30 minutes - no chill time!
Servings 18 cookies
Calories 248kcal
Ingredients
- 2 tablespoon ground/milled flaxseed (SEE NOTES)
- 4½ tablespoon warm water
- 1 cup vegan butter, softened
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 3⅛ cup old fashioned oats (SEE NOTES)
- 1½ cup all-purpose flour (SEE NOTES)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- ¾ cup vegan semisweet chocolate chips or chopped up chocolate
Instructions
- Add 2 tablespoon of milled/ground flaxseed and 4½ tablespoon of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). If after 10 minutes, a layer of water has formed on top of the flax eggs, you can scoop that out.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar for 1-2 minutes, until light and fluffy. Add in the flax egg and vanilla extract.
- Mix in the flour, oats, nutmeg, cinnamon, cloves, salt, and baking soda until combined. Do not over-mix! Stir in the chocolate chips.
- Use a large cookie scoop or your hands to form 3 tablespoon sized balls of dough. Press a few more chocolate chips into the top of each cookie (if desired). Put the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 9-12 minutes. The edges will look golden brown and the middles will look set.
- Let cool on the baking sheet for 10-15 minutes (you can sprinkle with some sea salt if desired), then transfer to a wire rack to cool completely.
Video
Notes
Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Flour: It's important to properly measure the flour in every recipe, but even ½ tablespoon too much flour will totally change these cookies. If they don't spread or are crumbly, the flour was over-measured. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Flax Egg: The flax eggs won't work properly in the recipe unless wait for the mixture to become gel-like and goopy. If after 15 minutes it's still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you don't follow a vegan diet, I recommend this non-vegan oatmeal cookie recipe instead.
Oats: The oats must be old-fashioned oats (Also called rolled oats or large flake oats). The cookies will not work if you use steel cut oats or quick oats.
Mix-Ins: Feel free to replace the chocolate chips with raisins, cranberries, or even add chopped up walnuts or pecans to the cookies!
Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 124mg | Fiber: 3g | Sugar: 12g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg