Vegan Oatmeal Chocolate Chip Cookies

5 from 3 votes

Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are perfect for when you crave chocolate, but still want something healthy. They have a delicious soft center with crispy edges and are filled with melting dark chocolate. It's an easy and quick recipe using only simple ingredients.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Chocolate, cookie, dairy-free, egg-free, oat, Vegan

Servings: cookies

Calories: 202kcal

Author: Jessica Laroche

Ingredients

2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
¾ cup white whole wheat flour
1 cup rolled oats
½ tsp baking soda
⅛ tsp salt
⅓ cup maple syrup
½ cup almond butter or any nut/seed butter
½ cup dark vegan chocolate chips

Instructions

Make the flax egg by whisking the ground flax with the water. Set aside.
Pre-heat the oven to 350°. Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, rolled oats, baking soda and salt. Set aside.
In a large bowl, whisk to combine the almond butter, maple syrup and flax egg until super smooth.
Transfer the flour mixture to the almond butter mixture and stir until just combined using a spatula.
Then, fold in the chocolate chips.
Using about 2 tbsp of dough at the time (I use a ice cream scoop), form a ball with the batter and transfer on the baking sheet. Keep going until you used all of the batter, it should give you about 11 cookies.
Cook for 14 minutes. Let cool for 10 minutes.
Store in a air-tight container at room temperature for up to 4 days.

Video

Notes

Stir the almond butter jar carefully before measuring what you need for this recipe. You need to make sure it is smooth and runny. Dry almond butter (sometimes what's left at the bottom of the jar) won't work well to make this recipe. You are looking for a pour-able almond butter consistency!
These cookies will be extra soft when just out of the oven (like most vegan cookies). Let them sit and cool down on the baking sheet at room temperature for about 10 minutes before grabbing one.
The batter is extra sticky! I found it easier to distribute the batter using a ice cream scoop of about 2 tbsp size. You can also use you hand, but the batter will stick to them and you will need to rinse + dry them after a few cookies.
For a nut-free recipe, then swap the almond butter for pumpkin seed butter and choose carefully the chocolate chips.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition