Chocolate-Chip Oatmeal Cookies (Vegan)

1. Preheat the Oven
   Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
   In a large bowl, combine the whole wheat flour, rolled oats, cinnamon, milled flaxseed, baking powder, baking soda, and salt. Stir until evenly mixed.
3. Mix the Wet Ingredients
   In a separate bowl, whisk together the unsweetened apple sauce, maple syrup, almond butter, and vanilla extract until smooth.
4. Combine
   Pour the wet ingredients into the dry and stir until a thick dough forms. Fold in the chocolate chips.
5. Scoop and Shape
   Drop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart. Gently flatten each cookie with the back of a spoon — these don't spread much on their own.
6. Bake
   Bake for 12–15 minutes, until edges are golden and centers look set. Cookies will appear slightly underdone — that's normal.
7. Cool
   Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. They firm up as they cool.

Notes:

The milled flaxseed acts as a binding egg substitute — don't skip it. Flatten the dough balls before baking as these cookies don't spread much on their own. Cookies will look slightly underdone when you pull them out — they firm up as they cool.

Tips:

For a gluten-free version, swap the whole wheat flour for a 1:1 gluten-free flour blend and use certified GF oats. For a nut-free version, replace almond butter with sunflower seed butter. Agave nectar works in place of maple syrup. Try raisins, chopped walnuts, or dried cranberries instead of chocolate chips.

Storage:

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.