Chewy Oatmeal Chocolate Chip Cookies (Vegan)
These vegan oatmeal chocolate chip cookies are proof that you can enjoy all the chewy, chocolatey goodness of a classic cookie—without any dairy or eggs. They’re packed with hearty oats, rich vegan chocolate chips, and just the right amount of sweetness to satisfy any craving.
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water flax egg
- ½ cup vegan butter softened
- ½ cup light brown sugar
- ⅓ cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum if not included in your flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅔ cups rolled oats
- 1 cup vegan chocolate chips
Instructions
- Preheat to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix ground flaxseed with water and refrigerate for 15 minutes to set.1 tablespoon ground flaxseed + 3 tablespoons water
- In a large mixing bowl, beat the vegan butter, light brown sugar, and caster sugar until fluffy.½ cup vegan butter, ½ cup light brown sugar, ⅓ cup caster sugar
- Mix in the flax egg and vanilla extract.1 teaspoon vanilla extract
- In a separate bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, and salt.1 cup gluten-free all-purpose flour, ½ teaspoon xanthan gum, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry mixture and rolled oats to the wet ingredients. Stir until a thick, sticky dough forms.1 ⅔ cups rolled oats
- Fold in the vegan chocolate chips.1 cup vegan chocolate chips
- Roll the dough into 2-inch balls (about 60g each), place on the baking sheet, and gently flatten with your hand. Leave space between cookies.
- Bake for 12–15 minutes, until the tops are slightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. Cookies will firm up as they cool.
Notes
Gina's Tips For Recipe Success
- Soften your vegan butter to room temperature before beating with the sugars to cream well. It usually takes around 30 minutes, so do it beforehand. To speed up the process, cut into smaller cubes or microwave for 10 seconds at a time.
- Don’t overmix the dough, or you’ll end up with tough cookies. Just stir until everything is just combined.
- Add a little more melted vegan butter if the dough is too thick or dry. If it’s too sticky, chill the dough in the fridge to harden up.
- Leave enough space for the cookies to spread on the baking sheet.
Nutrition
Serving: 1cookie | Calories: 267kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 162mg | Potassium: 61mg | Fiber: 3g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 0.003mg | Calcium: 41mg | Iron: 2mg
