Vegan Oatmeal Chocolate Chip Cookies

I have been making this cookies for over a decade and everyone LOVE THEM! They are soft with a bit crunchy edge and not overly sweet.


So many people asked me for the recipe so here we go! I added vegan and lacto vegetarian options.


If you prefer adding cinnamon raison rather than chocolate chip, please read the notes below.


While cooling off cookies on racks, some of them ( sometimes all of them ) disappear mysteriously! Nothing like warm cookies right out of oven so no wonder some of us ( including myself ) have no patient waiting for them to cool off!


When I bake cookies like these, I freeze the dough before baking for several reasons:

  1. They retain the shape and prevent from spreading too much.

  2. Nothing like freshly baked cookies. Having frozen cookie dough in freezer means I can bake as many as I want, whenever I want.

  3. When I make cookies and cream ice cream, I combine a few pieces of dough towards the end of churning. I promise, I will write a recipe sometime soon.


Enjoy baking!


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🍅 INGREDIENTS:

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===Egg Replacer ===

  • 2 tablespoons Flaxseed Meal ( Ground Flaxseed )

  • 6 tablespoons Water

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  • 1 cup Coconut Oil ( Use 2 sticks {8 oz / 220g} of room temperature butter if lacto vegetarian)

  • 1 cup Brown Sugar

  • 1 teaspoon Vanilla Extract

=== Dry Ingredients ===

  • 2 cups All Purpose Flour

  • 1 teaspoon Baking Soda

  • 1 teaspoon Baking Powder

  • 1 teaspoon Kosher Salt or Coarse Salt ( 3/4 teaspoon if table salt )

  • 1 cup Rolled Oatmeal

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  • 2 cups Chocolate Chips ( Use milk free if vegan )

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🍅 INSTRUCTIONS:

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  1. Line a cookie sheet with parchment paper, or lightly grease with non-stick vegetable oil spray.

  2. In a small bowl, mix flaxseed meal and water. This mixture works as egg replacer. It gets thicker after 5min.

  3. In a medium size bowl, combine and whisk together Dry Ingredients - all purpose flour, baking soda, baking powder, salt and oatmeal.

  4. In a large bowl or stand mixer bowl, beat together coconut oil and brown sugar.

  5. Beat in vanilla extract and egg replacer

  6. Add Dry Ingredients (instructions 3) into the mixture above (instructions 5)

  7. Mix until everything is throughly incorporated.

  8. Stir in chocolate chips

  9. Scoop the dough onto a prepared cookie sheet (instructions 1)

  10. Place the cookie sheet in freezer for at least 1 hour - up to over night. You could omit this if you are pressed with time but the advantages of freezing cookie dough is mentioned above.

  11. Preheat the oven to 325F (162C)

  12. Bake for 12 to 17 minutes until light golden brown with slightly darker edge

  13. Take out from oven and leave the cookies on the sheet for 5 minutes.

  14. Transfer the cookies to racks to cool off

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📢 NOTE:

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  • You can add up to 1/2 cup of chopped walnuts, pecan or almonds. Sunflower or pumpkin seeds go well too.

  • If you prefer cinnamon raisons, omit chocolate chip. Add 1 cup of raisons, 1 teaspoon of cinnamon powder.