Oatmeal Chocolate Chip Cookies (Vegan)
Chocolate
Cookies
Ingredients:
- 7 g (1 tbsp) ground flaxseed
- 45 ml (3 tbsp) water
- 113 g (½ cup) non-dairy butter, softened
- 160 g (¾ cup) brown sugar, packed
- 25 g (2 tbsp) granulated sugar
- 10 ml (2 tsp) vanilla extract
- 120 g (1 cup) all-purpose flour
- 2.3 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 2.7 g (1 tsp) ground cinnamon
- 135 g (1½ cups) rolled oats
- 170 g (1 cup) dairy-free chocolate chips
- 15 ml (1 tbsp) non-dairy milk, only if the dough is dry
Equipments:
Features:
Freezer Friendly
Meal Prep Friendly
Nutrition:
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Make the flax egg — stir the ground flaxseed into the water and let it rest for the full 5 minutes so it turns thick and gel-like. It is the binder that holds the cookies together, and it will not work if you use it straight away.
Soften the butter — leave the non-dairy butter out for about 30 minutes before you start. It should dent easily when pressed but not look greasy or melted; butter that is too cold will not cream, and butter that is too warm makes the cookies spread thin.
Check your chips are dairy-free — many semi-sweet chocolate chips contain milk fat, so read the label before you measure them out.
Instructions:
- Make the flax egg: Stir 7 g (1 tbsp) ground flaxseed with 45 ml (3 tbsp) water in a small bowl and let it rest for 5 minutes until thick and gel-like.
- Cream the butter and sugars: In a large bowl, beat 113 g (½ cup) softened non-dairy butter, 160 g (¾ cup) brown sugar, and 25 g (2 tbsp) granulated sugar with a mixer for 2-3 minutes until pale, light, and fluffy. This step is what gives the cookies their chewy, buttery texture.
- Add the wet ingredients: Beat in the flax egg and 10 ml (2 tsp) vanilla extract for about 1 minute until smooth.
- Add the dry ingredients: Add 120 g (1 cup) all-purpose flour, 2.3 g (½ tsp) baking soda, 3 g (½ tsp) salt, and 2.7 g (1 tsp) ground cinnamon. Mix on low speed until just combined. A few dry streaks are fine.
- Fold in the oats and chocolate chips: Fold in 135 g (1½ cups) rolled oats and 170 g (1 cup) chocolate chips with a spatula. If the dough looks dry and crumbly, add 15 ml (1 tbsp) non-dairy milk. It should be thick and scoopable.
- Chill the dough: Cover and refrigerate for at least 30 minutes (up to 24 hours). Chilled dough spreads less and bakes up thicker and chewier.
- Preheat and shape: Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper. Scoop the dough into 16 balls (about 50 g each), place them 5 cm (2 inches) apart, and flatten each one slightly with your palm.
- Bake: Bake for 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone.
- Cool: Let the cookies rest on the hot baking sheet for 5-10 minutes, then move them to a wire rack to cool completely. They firm up and turn chewy as they cool.
Common Mistakes: Skipping the chill is the main reason these cookies spread flat, so give the dough at least 30 minutes. Overmixing after the flour goes in makes them tough instead of chewy, and pulling them out only when they look fully set makes them dry once cooled.
Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months, or freeze scooped dough balls and bake straight from frozen at 180°C (350°F) for 14-16 minutes.
Swaps: Use certified gluten-free rolled oats and a 1:1 gluten-free flour blend for a gluten-free version. Swap half the chocolate chips for chopped walnuts or pecans for crunch, or use raisins instead of chips for a classic oatmeal raisin cookie.
Tips: A pinch of flaky sea salt on top of each cookie right out of the oven brings out the chocolate. For even cookies, weigh the dough balls at about 50 g each.
Rolled oats — give the cookies their hearty chew and a subtle nuttiness that balances the sweetness.
Brown sugar — adds moisture and caramel-like flavor, which keeps the centers soft and chewy.
Granulated sugar — helps the edges turn lightly crisp and golden.
Non-dairy butter — brings the rich, buttery flavor and the tender texture you expect from a classic cookie.
Flax egg — stands in for egg, binding the dough so the cookies hold together.
Baking soda — gives lift and helps the cookies brown evenly.
Chocolate chips — add the melty pockets of chocolate that make this a classic.
Oatmeal Chocolate Chip Cookies (Vegan)
Ingredients:
- 7 g (1 tbsp) ground flaxseed
- 45 ml (3 tbsp) water
- 113 g (½ cup) non-dairy butter, softened
- 160 g (¾ cup) brown sugar, packed
- 25 g (2 tbsp) granulated sugar
- 10 ml (2 tsp) vanilla extract
- 120 g (1 cup) all-purpose flour
- 2.3 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 2.7 g (1 tsp) ground cinnamon
- 135 g (1½ cups) rolled oats
- 170 g (1 cup) dairy-free chocolate chips
- 15 ml (1 tbsp) non-dairy milk, only if the dough is dry
Equipments:
Features:
Why These Ingredients:
Rolled oats — give the cookies their hearty chew and a subtle nuttiness that balances the sweetness.
Brown sugar — adds moisture and caramel-like flavor, which keeps the centers soft and chewy.
Granulated sugar — helps the edges turn lightly crisp and golden.
Non-dairy butter — brings the rich, buttery flavor and the tender texture you expect from a classic cookie.
Flax egg — stands in for egg, binding the dough so the cookies hold together.
Baking soda — gives lift and helps the cookies brown evenly.
Chocolate chips — add the melty pockets of chocolate that make this a classic.
Prep:
Make the flax egg — stir the ground flaxseed into the water and let it rest for the full 5 minutes so it turns thick and gel-like. It is the binder that holds the cookies together, and it will not work if you use it straight away.
Soften the butter — leave the non-dairy butter out for about 30 minutes before you start. It should dent easily when pressed but not look greasy or melted; butter that is too cold will not cream, and butter that is too warm makes the cookies spread thin.
Check your chips are dairy-free — many semi-sweet chocolate chips contain milk fat, so read the label before you measure them out.
Instructions:
- Make the flax egg: Stir 7 g (1 tbsp) ground flaxseed with 45 ml (3 tbsp) water in a small bowl and let it rest for 5 minutes until thick and gel-like.
- Cream the butter and sugars: In a large bowl, beat 113 g (½ cup) softened non-dairy butter, 160 g (¾ cup) brown sugar, and 25 g (2 tbsp) granulated sugar with a mixer for 2-3 minutes until pale, light, and fluffy. This step is what gives the cookies their chewy, buttery texture.
- Add the wet ingredients: Beat in the flax egg and 10 ml (2 tsp) vanilla extract for about 1 minute until smooth.
- Add the dry ingredients: Add 120 g (1 cup) all-purpose flour, 2.3 g (½ tsp) baking soda, 3 g (½ tsp) salt, and 2.7 g (1 tsp) ground cinnamon. Mix on low speed until just combined. A few dry streaks are fine.
- Fold in the oats and chocolate chips: Fold in 135 g (1½ cups) rolled oats and 170 g (1 cup) chocolate chips with a spatula. If the dough looks dry and crumbly, add 15 ml (1 tbsp) non-dairy milk. It should be thick and scoopable.
- Chill the dough: Cover and refrigerate for at least 30 minutes (up to 24 hours). Chilled dough spreads less and bakes up thicker and chewier.
- Preheat and shape: Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper. Scoop the dough into 16 balls (about 50 g each), place them 5 cm (2 inches) apart, and flatten each one slightly with your palm.
- Bake: Bake for 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone.
- Cool: Let the cookies rest on the hot baking sheet for 5-10 minutes, then move them to a wire rack to cool completely. They firm up and turn chewy as they cool.
