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Vegan chocolate chip oatmeal cookies recipe

Vegan chocolate chip oatmeal cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

This recipe makes 24 vegan-friendly peanut butter and oatmeal cookies with chocolate chips and walnuts. No one will be able to resist them!

2 people made this

IngredientsServes: 24

  • 200g caster sugar
  • 80ml soya milk
  • 85g peanut butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 120g wholemeal flour
  • 80g oats
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 130g vegan chocolate chips
  • 60g chopped walnuts

MethodPrep:15min ›Cook:10min ›Extra time:10min cooling › Ready in:35min

  1. Preheat oven to 220 C / Gas 7. Lightly grease baking trays.
  2. Stir sugar, soya milk, peanut butter, oil and vanilla extract together with a whisk in a large bowl until completely smooth.
  3. Mix flour, oats, bicarbonate of soda and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
  4. Drop large spoonfuls of the cookie dough onto the baking trays, leaving some space between each one.
  5. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on tray for 10 minutes before removing to a cooling rack to cool completely.

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Reviews & ratingsAverage global rating:(44)

Reviews in English (42)

by MustangSally

Try this recipe!!! I loved loved loved these cookies. Best vegan cookie I have ever tasted. I used almond milk instead of soy (didn't have any), and I used 1/2 cup of brown sugar and 1/2 cup of white sugar instead of one cup of white sugar. Everything else in the original recipe I followed to a tee and the cookies were awesome.-14 Mar 2015

by gina

These cookies are yummy. I'm not vegan but was craving chocolate chip cookies when I found this recipe. I'm sure the recipe is perfect as written but due to ingredients on hand, I used almond milk in place of soy milk, substituted 1/2 cup Truvia for half the sugar, used light olive oil in place of canola oil, and regular chocolate chips. Delicious!-26 May 2015

by candybar0831

I used a little bit less sugar and a little bit more peanut butter. I loved it! My husband who is not a health nut loved these cookies. He did not believe me when I told him I used wheat flour and no butter. I will make this again and again!-02 Jan 2015


Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are made with old-fashioned oats. There is just something so cozy about oatmeal cookies.

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How to make Vegan Oatmeal Chocolate Chip Cookies:

First create two vegan eggs by mixing two tablespoons flax seed meal with six tablespoons of non-dairy milk.

Then cream together vegan stick margarine (my favorite is Earth Balance), brown sugar, granulated sugar, and vegan flax eggs. (You can either use a fork or hand beaters).

Now add rolled (old-fashioned) oats, all purpose flour, salt, baking soda, and baking powder. Mix batter ingredients together until well combined.

Now add chopped pecans and chocolate chips. The cookie batter will be fairly stiff at this point, so you may need to get your hands in to mix things together well.

Your cookie batter should now look like this! And it tastes AMAZING! And yes, you can eat it because it's vegan! Yeah!

Now you have to decide what size cookies you want! Form a ball (these are about two-tablespoons) and place on baking tray. Before placing in the oven, use a spatula to flatten just slightly.

Bake cookies on middle rack in the oven for 10-12 minutes (small 2 T. cookies) or 12-14 minutes (larger ¼ C. cookies.). When the cookies are just beginning to turn brown on the top and light brown on the bottom, they're done!

Pull the tray out of the oven and let the cookies rest for a minute or two before attempting to gently transfer cookies to wire cooling racks.


HOW TO MAKE COOKIES WITH LEFTOVER ALMOND PULP OR OAT PULP

FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

These cookies are incredibly easy to make. Here's how:

STEP 1

Have some pulp ready after making your own homemade non-dairy milk.

STEP 2

Mix all the dry ingredients together

STEP 3

Mix all the wet ingredients, including the almond pulp together.

STEP 4

Let the cookie dough firm up in the fridge then scoop the dough out and onto a cookie sheet.

I love my USA Pan Cookie Sheet. It heats evenly and nothing ever sticks, plus they have a lifetime guarantee and are reasonably priced.

STEP 5

I love that when you make this recipe you get yourself some lovely fresh homemade non-dairy milk as well as a pile of delicious Almond Pulp or Oat Pulp Chocolate Chip Cookies . How perfect is that?

DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan


Vegan chocolate chip oatmeal cookies recipe

A funny thing happens when people start cooking healthful food for family and friends. They feel the need to announce that fact to everyone before serving it. “Ok, guys. Wait until you try this muffin! It’s made with flaxseeds and almond meal and it has no sugar! It’s unbelievable!” Of course everyone else is thinking it’s probably unbelievably bad and unbelievably tasteless. Or students will come to my class and go home very motivated (a good thing) to overhaul the pantry, the refrigerator and the family diet. And even though I urge them not to, they feel compelled to sit the family down and tell them how “things are going to change around here! There will be no more sugar! Or processed snacks! Suzy, spit out that gum. Don’t you know aspartame is the number one food-related complaint to the FDA?” Unfortunately, despite our well-meaning intentions, this strategy rarely elicits a positive response.

On the other hand, I love being able to share recipes that are delicious, easy, and just so happen to be good for you. Take these chocolate chip oatmeal cookies, for example. Using a base of walnuts, maple syrup and a touch of coconut oil in place of butter and eggs, these are just darn tasty and not-so-shabby, nutritionally-speaking.

Valentine’s Day is right around the corner and if your school or office allows treats to be brought in, why not make a batch of these? Like many cookie recipes, you can make the dough several days in advance and keep it covered in the refrigerator. Take it out when you’re ready to bake and scoop it onto your cookie sheets. You can even freeze the cookies unbaked. Arrange them in a single layer on the baking sheet and place the pan in the freezer. Once the cookies are frozen solid, transfer them to an airtight container and keep them frozen until you’re ready to bake. Then just place them on a prepared baking sheet directly from the freezer and add another minute or two to the baking time.

Yes, I know it is so very exciting that they are full of fiber and contain no refined sugar. No animal products either, if that’s important to you. You can even make them gluten-free by using gluten-free oats. But no need to go around saying, “OMG! Try these cookies! They’re gluten-free and they’re VEEE-GAN!” Unless your motivation is to discourage any takers and to keep them all for yourself. Hmmmmm……


It’s the most wonderful time of the year… because it’s (unofficially) COOKIE SEASON!

To celebrate, I’m sharing with you one of my most requested recipes: vegan oatmeal chocolate chip cookies! And after careful testing and tweaking, I can confidently assure you this the only recipe for vegan oatmeal chocolate chip cookies you’ll ever need.

Crunchy, chewy, and exploding with gooey chocolate in every bite, these cookies truly have it all! But wait: there’s more! I was able to majorly lighten the caloric price tag on this recipe thanks to Stevia In The Raw® Bakers Bag. This recipe calls for equal parts granulated and brown sugar – so I replaced all of the granulated sugar I would have typically used with this fabulous zero calorie sweetener made from extracts of the sweet leaves of the stevia plant, and guess what? You can’t tell the difference! Like, not even a little bit. And swapping in Stevia In The Raw® Bakers Bag in this recipe – or any of your other favorites – could not be easier as it’s formulated to measure cup for cup with sugar, so no conversion is necessary.

P.S. Since this recipe is vegan… you can totally sneak a bite of the cookie dough. It’s SO delicious!

Tips and Tricks for Recipe Success:

  • You can purchase Stevia In The Raw® online or use this tool to find a retailer near you. And check out their coupons and deals here.
  • Check out the brand’s coupons and deals here, and for more sweet treat inspiration that allows you to “Half Your Cake and Eat It Too,” check out this new, FREE ecookbook from Stevia In The Raw®
  • Light brown sugar may be used in place of the dark brown sugar, but this will alter the flavor slightly. And while it might seem like a tempting idea to just skip the brown sugar and use ALL Stevia In The Raw®, I must advise against it! Because brown sugar adds moisture and sweetness, it’s an essential ingredient.
  • Be sure to check your chocolate chips are dairy free! Many brands are not.
  • Because I know many are allergic to nuts, I wanted to note that you may omit them without making any other changes. You may also use walnuts instead of pecans, if preferred.
  • Finally, to give these cookies incredible flavor, I added cinnamon, nutmeg, and molasses. For best results, be sure you use mild molasses and not the blackstrap variety, which is too bitter.

Cheers to cookie season, my friends!

If you try this recipe for Vegan Oatmeal Chocolate Chip Cookies, leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!


  1. Measure the ingredients and place to the side. Preheat the oven to 180c (350f).
  2. Add coconut sugar and softened vegan butter to a large mixing bowl.
  3. Mix together the sugar and softened butter vigorously for 1-2 minutes, until soft and creamy.
  4. Add the wet ingredients mix until combined.
  5. Add the dry ingredients and combine the ingredients together until you have a smooth mixture.
  6. Stir in the chocolate chips and oats and mix until they are evenly distributed.
  7. With either a scoop or your hands portion the cookie dough evenly into 15 balls.
  8. Place on a baking tray lined with baking paper about 2 to 3 inches apart.
  9. Bake for 9 – 11 minutes or until the edges have slightly darken but the middle is still soft. Leave to set for 1-2 minutes.

Nuts and chocolate work wonders together. And thats no different in this vegan oatmeal cookie recipe.

Nut lovers should try adding a handful of their favourite nuts into this recipe. Simply smashed them up a little bit and mix them into the cookie dough at the same time you add the chocolate chips.

Hazel nut works superb with milk and dark chocolate whilst macadamia nut works really well with white chocolate.


Giant Chocolate Chip Cookie For One

Ingredients

  • 3 tbsp quick oats
  • 2 tbsp oat flour
  • 1 tbsp sugar, unrefined if desired
  • 1 1/2 tbsp butter or nut butter of choice
  • 1 1/2 tbsp applesauce, pumpkin, mashed banana, or additional butter or nut butter
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 1/16 tsp baking soda
  • 1 tbsp mini chocolate chips

Instructions

Notes

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Published on March 1, 2020

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Easy Vegan Chocolate Oat Cookies

Oats and chocolate are a great combination, the chewy texture from the oats paired with bittersweet chocolate is such a great combination!

They are especially perfect when they first come out of the oven.

The chocolate is all gooey and melted and the oat, cinnamon and vanilla flavors just fill up your home.

Sometimes I can’t resist just having a couple for breakfast, it’s a slightly less healthy, yet absolutely delicious way to enjoy your oats!

To get the perfect chewy texture with an ever-so-slightly crispy outside, I found the sweet spot for baking to be between 11-13 minutes.

Between 11-12 will give you a softer and more chewy cookie, and between 12-13 will give you a slightly more dense one.

Once you see the golden brown edges you’ll know they’re ready to come out though!

Also keep in mind they will finish cooking after they’re out of the oven, so it’s okay if they’re still slightly soft when you take them out!


Storage & Freezing

If you have extra cookies, place them in an airtight resealable bag or airtight container.

  • Store at room temperature for up to 3 days.
  • Store in the fridge for up to a week.
  • You can freeze these cookies for up to a month.

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