It’s cookie time! And not just any cookie, but ‘damn delicious’ vegan chocolate chip oatmeal cookies! If you’re uncomfortable with that title, you can just call them darn delicious, amazingly delicious, delectably delicious or incredibly delicious. But however you say it, they are seriously delicious!
I’ve been playing around with this one for a good minute and finally have a great crowd pleasing recipe to share. I love introducing easy transitional recipes here, especially for desserts, and this is one of them!
This cookie is reminiscent to the old favorite chocolate chip oatmeal cookie recipes you may have grown up with. You can share these with friends, relatives and co-workers with confidence. I bet they wouldn’t even guess that they’re vegan either!
I received a seal of approval from my daughter and her peer cousin, both thought these were delicious. I also tried them out on friends and had positive feedback as well. After consulting with my daughter and other family members, it was agreed that these are ‘damn delicious’.
I used a recipe from Bob’s Red Mill as my template.
- I reduced the sugar a bit, you may even be able to reduce it a tad as well, maybe down to 1/2 cup.
- I used coconut oil in place of butter and banana/flax egg in place of the eggs.
It took a few tries to veganize it just right but I finally got it. My first batch was like oatmeal biscotti nugget cookies – super dry but the flavor was spot on. I upped the oil amount and played with using a combination of coconut sugar and maple syrup. That worked perfectly adding extra moisture, you may even consider using non-diary milk in its place. I’ve also included a gluten free option that is pretty darn delicious too!
These are soft, tender cookies with a nice chew and tons of flavor. These cookies differ a bit from my last ones, Almond Butter Cookies (4 ingredients). Those cooked up and reminded me of a no bake cookie with a nice cooked shell. Makes my mouth water thinking about them! The cookies I share with you today are different, more traditional and crowd pleasing. I hope you enjoy them and share often with friends and family. They make for great gifts all boxed up and pretty!
In steps, mix your wet ingredients and then slowly add in the dry.
Caution, the cookie dough is highly addicting!
Scoop out rounded tablespoons, place on baking sheet, bake and let cool…
Serve with a nice chilled glass of non-dairy milk. Watch them disappear!Print
DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES
A classic oatmeal cookie veganized. Gluten free version included. A true crowd pleaser that’s so easy and delicious!
- 3 cups oats, quick or regular
- 1 1/2 cups spelt flour or 2 cups oat flour
- 3/4 cup coconut sugar or organic cane sugar
- 1 heaping teaspoon cinnamon
- 1 heaping teaspoon baking soda
- 3/4 cup coconut oil (in either a creamy or liquid state)
- 1/2 large banana, mashed or 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
- 1/4 cup pure maple syrup or unsweetened almond milk (at room temp or warmer)
- 2 teaspoons vanilla extract
- 1/2 – 3/4 cup dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life, both vegan)
Preheat oven to 350 degrees.
If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 5 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside.
In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana/flax egg, vanilla and room temperature maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).
In a medium bowl or measuring cup, combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine scraping the bottom to make sure there are no flour clumps. Add in oats, mix well. Lastly, add in chocolate chips, mix again.
Line a cookie/baking sheet with a silpat, parchment paper or lightly grease with coconut oil. Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 – 12 minutes. Remove from oven, let cool a few minutes and enjoy.
Makes approx 24 cookies.
Cookies can be stored in an airtight container.
For the flours: I have given a gluten free option using 2 cups of oat flour. To make oat flour at home, place 2 cups oats in food processor and blend until flour consistency. If using non-gluten free flour, you can use 1 1/2 cup whole wheat, whole wheat pastry or all-purpose flour. I recommend using spelt flour as it bakes up beautifully and has a sweet, nutty flavor. It’s my favorite all around baking flour! If you have a mild gluten intolerance you may be able to get away with this flour, although it is not gluten free it is different than most of the wheat flours of today as it’s not hybridized.
For the oil, coconut oil tends to harden when temperatures are cooler. If your coconut oil is hardened you will want to warm it gently to a creamy or melted state. I have made these using both consistencies with good results. You could also reduce the oil to 2/3 cup with good results.
Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 – 2/3 cup sugar, especially if using the maple syrup.
If you don’t have pure maple syrup on hand or you just don’t want to use it, opt to use non-dairy milk in place of the maple syrup.
I made all my batch’s with the mashed banana option, coconut sugar and quick cooking oats.
The pictures of the plated cookies are made with spelt flour. The cookies cooling on the rack are the made with oat flour. I did this so you can see the difference. See here for spelt flour cookies cooling.
I hope you enjoy these cookies for years to come!