VEGAN OATMEAL CHOCOLATE CHIP COOKIES
SIMPLE PANTRY INGREDIENTS
CHEWY OR CRISPY
Experience the magic of these cookies – thin, golden, and perfectly delicious, whether you bake them soft and chewy or crisp and crunchy. Melted plant-based butter and a touch of vanilla bring out the best in every bite, making each cookie a little moment of joy.
SIMPLE STEPS FOR THESE VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Combine Dry Ingredients Together
Separately, Soften Vegan Butter (Do Not Melt) and Combine with Non-Dairy Milk & Vanilla
Fold Wet Ingredients Into Dry and Refrigerate 20 to 30 Minutes
Rounded Tablespoons of Dough
STEP 1 – COMBINE DRY INGREDIENTS:
Preheat the oven to 350 degrees.
Stir together the flour, sugars, oats, baking soda, salt, and chocolate chips.
STEP 2 – COMBINE WET INGREDIENTS:
Soften the plant based butter.
Mix the butter, nondairy milk, and vanilla just until combined.
STEP 3 – MIX DOUGH:
Pour the wet mixture into the dry mixture.
Stir until the dough comes together and feels thick and slightly sticky.
STEP 4 – CHILL THE DOUGH:
Refrigerate the dough for 20 to 30 minutes.
STEP 5 – BAKE:
Scoop rounded tablespoons of dough onto a lined baking sheet.
Bake 10 to 12 minutes for chewy cookies or add 1 to 2 minutes for crispier cookies.
Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1⅓ Cup All Purpose Flour
- ¾ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- ¾ Cup Rolled Oats
- 1 tsp Baking Soda
- ½ tsp Salt
- ¾ Cup Vegan Chocolate Chips
Wet Ingredients
- ½ Cup Vegan Butter
- ¼ Cup Non-Dairy Milk of Choice (oat, almond, soy, etc.)
- 2 tsp Vanilla
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, add the dry ingredients and stir to combine.1⅓ Cup All Purpose Flour, ¾ Cup Brown Sugar, ¾ Cup Rolled Oats, 1 tsp Baking Soda, ½ tsp Salt, ¾ Cup Vegan Chocolate Chips, ¼ Cup Granulated Sugar
- Soften vegan butter, DO NOT MELT½ Cup Vegan Butter
- In a separate bowl, combine the wet ingredients and mix until fully combined.¼ Cup Non-Dairy Milk of Choice, 2 tsp Vanilla
- Pour the wet ingredients to dry ingredients and stir until just combined
- Refrigerate the dough for 20 to 30 minutes.
- Scoop rounded tablespoons of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are slightly golden and the centers still look slightly soft for chewy cookies and add an extra minute or two for crispier cookies.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
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FAQ'S FOR THIS VEGAN OATMEAL CHOCOLATE CHIP COOKIES RECIPE
1. Can I make these cookies crispier?
Yes. Simply bake them for an extra 1 to 2 minutes to get a thin, crisp, golden edge and a more delicate texture.
2. Do I have to chill the dough?
Chilling helps control spreading, especially since these cookies bake up thin. It only takes 20 to 30 minutes and makes a noticeable difference.
3. Can I use quick oats instead of rolled oats?
You can, but the texture will be slightly softer. Rolled oats give the cookies that light, pretty visual texture and hold up better while baking.
4. What plant based butter works best?
Any stick-style vegan butter works well. Tub-style butter can make the dough softer, so if using it, chill the dough on the longer end.
