Description
These Vegan Oatmeal Chocolate Chip Cookies are chewy, flavorful, and perfect for a plant-based treat. Combining warm cinnamon, hearty rolled oats, and rich vegan chocolate chips, they offer a delightful texture and taste, all made without any animal products. Easy to prepare, these cookies are a delicious option for vegans and cookie lovers alike.
Ingredients
Scale
Dairy-Free Wet Ingredients
- 150 g vegan butter (block-style, melted)
- 40 g Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Sugars
- 100 g granulated sugar (use organic if in the US)
- 100 g soft brown sugar
Dry Ingredients
- 188 g all-purpose flour (plain flour, sifted)
- 1½ teaspoons ground cinnamon (sifted)
- 1 teaspoon baking powder (sifted)
- 1 teaspoon baking soda (sifted)
- ½ teaspoon sea salt (plus extra for garnish)
- 100 g rolled oats (Old fashioned oats)
Add-ins
- 150 g vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside to ensure the cookies do not stick during baking.
- Mix the wet ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar, then whisk in the melted vegan butter until smooth. Add the Greek-style or plant-based yogurt and vanilla bean paste, mixing thoroughly to create a consistent wet base.
- Mix the dry ingredients: Gradually fold in the sifted all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt until all the dry ingredients are just combined with the wet mixture.
- Add oats and chocolate: Gently fold in the rolled oats and 100 g of the vegan chocolate chips, reserving 50 g of chocolate chips to decorate the tops of the cookies later.
- Chill and roll: Cover the dough and refrigerate for 15 minutes to firm it up. Once chilled, use a cookie scoop to divide the dough into 12 equal portions, then roll each portion into a ball.
- Assemble: Place the dough balls onto the prepared baking sheets with at least 2 inches of space between each one. Press the remaining 50 g of chocolate chips on top of each cookie ball to garnish.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. After removing from the oven, you can use a large cookie cutter to gently round off any irregular edges. Let the cookies cool on the baking tray for about 5 minutes and sprinkle flaky sea salt on top while they are still warm.
- Storage: Once fully cooled, store the cookies in an airtight container at room temperature. They will keep fresh for 5-6 days, making them a convenient sweet snack to enjoy anytime.
Notes
- You can substitute the Greek-style yogurt with unsweetened soy or coconut yogurt for a fully vegan result.
- Using organic sugar enhances both flavor and environmental sustainability, especially when available.
- Refrigerating the dough helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.
- Flaky sea salt on top adds a pleasant contrast to the sweetness and enhances the chocolate flavor.
- For a nut-free version, ensure your rolled oats and chocolate chips are processed in nut-free facilities.
