Vegan Oatmeal Cookies
These deliciously chewy and wholesome vegan oatmeal cookies are incredibly easy to make with pantry staples.
Ingredients
- •1 cup rolled oats (90g)
- •3/4 cup all-purpose flour (95g)
- •1/2 teaspoon baking soda
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1/3 cup coconut oil, melted (80ml)
- •1/3 cup organic brown sugar, packed (70g)
- •1/4 cup maple syrup (60ml)
- •1 teaspoon vanilla extract
- •1/2 cup vegan chocolate chips (85g)
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- 3
In a separate medium bowl, whisk together the melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no flour patches remain.
- 5
Fold in the vegan chocolate chips gently until evenly distributed throughout the dough.
- 6
Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, leaving about two inches of space between each cookie.
- 7
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 8
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For extra crunch, you can add half a cup of chopped walnuts or pecans along with the chocolate chips.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 2 months.
- Ensure your brown sugar is packed tightly for the best chewy texture.
✅ How it should turn out
The finished cookies should have crisp, golden edges with soft, chewy centers, offering a warm aroma of cinnamon and sweet vanilla.