Vegan Oatmeal Chocolate Chip Cookies
These soft and chewy vegan oatmeal chocolate chip cookies combine hearty oats with rich vegan chocolate chips for a delightful treat that's perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup vegan butter (softened) Make sure it's at room temperature.
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour Properly measure to avoid dense cookies.
- 1 teaspoon cinnamon
- ½ teaspoon baking soda Ensure freshness.
- ¼ teaspoon salt
Mix-Ins
- 1 ½ cups rolled oats
- ½ cup vegan chocolate chips
- 2 tablespoons plant-based milk (optional) Use if dough is too dry.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, combine softened vegan butter, light brown sugar, and vanilla extract. Blend the ingredients with a handheld mixer for about two minutes until creamy and light.
- Add the all-purpose flour, cinnamon, baking soda, and salt into the mixing bowl. Mix until fully combined, creating a soft dough.
- Fold in the rolled oats and vegan chocolate chips until well distributed. If the dough feels too dry, add 1-2 tablespoons of plant-based milk.
Baking
- Scoop 1-2 tablespoons of dough onto a lined baking sheet, pressing down slightly if desired.
- Bake the cookies for 10-11 minutes for softer cookies, or up to 12-13 minutes for firmer cookies. They’ll firm up as they cool.
Serving and Storage
- Allow cookies to cool on a wire rack before serving for optimal texture.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to three months.
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Notes
Customize your cookies by adding nuts, seeds, or dried fruits. Be mindful of your baking time as oven temperatures can vary.