Oatmeal Chocolate Chip Cookies (Vegan)
Breakfast
Chocolate
Cookies
Ingredients:
- 120 g (1 cup) whole wheat flour
- 90 g (1 cup) rolled oats
- 8 g (1 tablespoon) cinnamon
- 1 tablespoon milled flaxseed
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ teaspoon) baking soda
- 3 g (½ teaspoon) salt
- 120 ml (½ cup) unsweetened apple sauce
- 120 ml (½ cup) maple syrup
- 3 tablespoon almond butter
- 4.3 g (1 teaspoon) vanilla extract
- 85 g (½ cup) chocolate chips
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Stir the wet ingredients into the dry only until just combined — overmixing at this stage develops the gluten in the flour and makes the cookies dense instead of tender.
Instructions:
- Preheat the Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- Mix the Wet Ingredients: In a separate bowl, whisk together the unsweetened apple sauce, maple syrup, almond butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry and stir until a thick dough forms. Fold in the chocolate chips.
- 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.
- Bake: Bake for 12–15 minutes, until edges are golden and centers look set. Cookies will appear slightly underdone — that's normal.
- 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.
A few ingredients do most of the work in this recipe. The whole wheat flour provides structure and body to the finished dish. The rolled oats adds hearty texture and a subtle nuttiness. The cinnamon adds warmth and a comforting, spiced aroma. The baking powder provides lift so the texture stays light rather than dense.
Oatmeal Chocolate Chip Cookies (Vegan)
Ingredients:
- 120 g (1 cup) whole wheat flour
- 90 g (1 cup) rolled oats
- 8 g (1 tablespoon) cinnamon
- 1 tablespoon milled flaxseed
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ teaspoon) baking soda
- 3 g (½ teaspoon) salt
- 120 ml (½ cup) unsweetened apple sauce
- 120 ml (½ cup) maple syrup
- 3 tablespoon almond butter
- 4.3 g (1 teaspoon) vanilla extract
- 85 g (½ cup) chocolate chips
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The whole wheat flour provides structure and body to the finished dish. The rolled oats adds hearty texture and a subtle nuttiness. The cinnamon adds warmth and a comforting, spiced aroma. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Stir the wet ingredients into the dry only until just combined — overmixing at this stage develops the gluten in the flour and makes the cookies dense instead of tender.
Instructions:
- Preheat the Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- Mix the Wet Ingredients: In a separate bowl, whisk together the unsweetened apple sauce, maple syrup, almond butter, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry and stir until a thick dough forms. Fold in the chocolate chips.
- 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.
- Bake: Bake for 12–15 minutes, until edges are golden and centers look set. Cookies will appear slightly underdone — that's normal.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. They firm up as they cool.
