Vegan Oatmeal Chocolate Chip Cookies

Enjoy today’s recipe! If you want to watch a taste-test video & see how I make these cookies, you can click HERE to watch on YouTube. As always, if you bake these cookies – let me know how you enjoyed them in the comment section below, or post a picture on instagram! I love seeing your creations.

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Oatmeal Chocolate Chip Cookies

  • Servings: 12 cookies
  • Print

These oatmeal chocolate chip cookies are made with simple, wholesome ingredients (plus the not-so-wholesome but extra-decadent chocolate chips) and are vegan, easy and so chewy!


Ingredients

  • 1/3 cup mashed banana* (approximately 1 average banana)
  • 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp warm water)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup oat flour**
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt***
  • 1 1/2 cups whole quick cooking oats
  • 1/3 cup vegan chocolate chips (I like these ones and these ones)

Directions

  1. Mix 1 tbsp ground flax with 2.5 tbsp warm water. Stir and set aside for a few minutes, while you measure out your other ingredients.
  2. Combine all of your wet ingredients by adding 1/3 cup mashed banana, 1 flax egg, 1/4 cup maple syrup, 1/4 cup melted coconut oil and 1 tsp vanilla extract to a large mixing bowl. Whisk together until all ingredients are well combined and the banana is not chunky.
  3. Add in the dry ingredients: 1/2 cup oat flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/4 tsp salt and 1 1/2 cups whole quick cooking oats. Stir until just combined.
  4. Stir in 1/3 cup chocolate chips.
  5. Preheat the oven to 350°F and let the cookie dough rest on the counter while the oven preheats. This allows the oats to soak up some moisture and helps the cookies get chewy.
  6. Using a heaping tablespoon of dough, shape approximately 12 cookies. Each cookie should be about 1/4″ thick. The dough will not spread in the oven, so they can be close together on a lined baking tray.
  7. Bake for 15 minutes, or until the bottom of the cookies are golden brown. I would recommend checking them after 12-13 minutes, depending on how hot your oven runs.
  8. Let the cookies sit on the baking tray for a few minutes, and then transfer to a wire rack. Enjoy with a cold glass of plant-milk!
  9. *Use a ripe banana, but not an overly-ripe, spotty banana. The banana is intended to act as a binder and natural sweetener, NOT as a flavour element.

    ** Measured BEFORE blended. Blend 1/2 cup quick cooking oats in a blender until it becomes a flour.

    *** I ONLY use pink himalayan sea salt in my kitchen.

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