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Vegan Oatmeal chocolate chip cookies on a wire rack

Vegan Oatmeal Chocolate Chip Cookies

by Gemma Aguayo-Murphy
Delicious Vegan Oatmeal Chocolate Chip Cookies are egg-free, gluten-free, and healthier than regular chocolate chip oatmeal cookies.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Course Dessert
Cuisine American
Servings 2 dozen
Calories 93 kcal

Equipment

  • Stand Mixer or Hand Mixer
  • Cookie Sheet
  • Parchment Paper
  • Blender or food processor

Ingredients
  

  • 1 tablespoon ground flax seeds (flax meal)
  • 3 tablespoon water
  • 1 ¾ cup oat flour (see notes)
  • ¼ cup old fashioned oats
  • ½ teaspoon baking soda
  • ¼ tsp salt
  • ¼ cup softened butter (dairy-free butter will work)
  • ¾ cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla
  • ¾ cup dark or semi-sweet chocolate chips

Instructions
 

Flax Egg

  • Mix 1 tablespoon of flax meal with 3 tablespoons of room temperature water. Let it sit for 5-10 minutes.

Cookie Dough

  • Preheat your oven to 350°F.
  • In a medium mixing bowl oat flour, oats, baking soda and salt.
  • In a separate bowl, use a hand mixer or stand mixer to beat the softened butter with the coconut sugar until light and fluffy. Add in the flax egg and the vanilla.
  • Add in the flour mixture and mix together until well combined. Fold in the chocolate chips. 
  • Prepare a baking sheet with silicone baking mats or parchment paper. Using a cookie scoop or two spoons, arrange the dough at least one inch apart as they will spread.
  • Bake 9-11 minutes until edges are slightly golden.
  • Allow cookies to cool on baking sheet for 10-15 minutes then transfer them to a wire rack to finish cooling.

Notes

  • You can replace the flax egg with one regular egg. Just note the cookies tend to spread a little more than when using flax egg.
  • If you do not have flax meal, chia seeds will also work. Follow the same directions as the flax egg.
  • Allow the cookies to cool before transferring them as they can be a little brittle and fall apart when they are still hot.
  • To make oat flour, add oats to a blender or food processor. Blend for about 15-30 seconds until you have a fine powder. One cup of oats will yield about ¾ cup of oat flour. Store any leftover oat flour in an air-tight container in your pantry for up to 3 months.

Nutrition

Serving: 1gCalories: 93kcalCarbohydrates: 14.3gProtein: 1.4gFat: 3.6gSaturated Fat: 2gCholesterol: 5mgSodium: 51mgPotassium: 33mgFiber: 0.9gSugar: 8.1gIron: 1mg
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