Vegan oatmeal chocolate chip cookies

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5 from 2 votes

Vegan oatmeal chocolate chip cookies

Chewy and crispy vegan oatmeal chocolate chip cookies that all of your friends will love.

Prep Time12

Cook Time12

Total Time24

Course: Dessert

Cuisine: American

Servings: small cookies

Calories: 230kcal

Author: Maria

Ingredients

¾ cup vegan butter like Earth Balance
¼ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla
1 cup all purpose flour
1 and ½ cup old fashioned rolled oats
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon optional
1 cup dairy free chocolate chips
3 tablespoons soy milk add one tablespoon at a time, until your dough is damp.

US Customary - Metric

Instructions

In a large mixing bowl add your vegan butter and white and brown sugar. Whip them together with an electric mixer until nice and smooth.
¾ cup vegan butter, ¼ cup white sugar, ¾ cup brown sugar
Stir in the vanilla, and set aside
2 teaspoons vanilla
In another bowl, add together the flour, rolled oats, salt, baking powder, chocolate chips and cinnamon (optional).
1 cup all purpose flour, 1 and ½ cup old fashioned rolled oats, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup dairy free chocolate chips
Add the dry ingredients to the wet. Then add one tablespoon of soy milk at a time, until your dough is nice and damp. Add no more than 3 tablespoons total.
3 tablespoons soy milk
Set the dough in the fridge for 30 minutes to let it chill. This prevents over spreading.
Pre-heat oven to 350 degrees.
Add parchment paper to a baking sheet. Scoop out your cookie dough balls. I like to make them about 1-2 tablespoons in size.
Once the oven is heated up, bake for 11-15 minutes, or until the outer edges start to get slightly golden brown. Take the cookies out of the oven and let them bake for another 3-5 minutes on the cookie sheet, then transfer them to a cooling rack.

Notes

If you want your cookies to be chewy, slightly under bake them, and let them finish baking on the baking sheet for 5 minutes after taking them out of the oven.

If you want your cookies crispy, cook them for longer.

I find a lot of variation on the amount of moisture in vegan butters, that's why I have you add the soy milk at the end, one tablespoon at a time.

A lot of semi-sweet chocolate chips are accidentally vegan. Just read the ingredients and find one without milk fat. My favorites are the Enjoy Life brand, or Simple Truth (Kroger brand).

Nutrition