Embark on a delightful baking journey with these Vegan Oatmeal Chocolate Chip Cookies, a recipe that promises the ultimate satisfaction for your cookie cravings. Combining the heartiness of rolled oats with the richness of vegan chocolate chips, these cookies strike the perfect balance between chewy texture and chunky goodness. Crafted with simple pantry staples and no need for fancy equipment, this straightforward recipe is ready to wow you and your loved ones in just 30 minutes. Whether you’re a seasoned baker or a novice, these cookies are guaranteed to be a hit, offering a vegan twist on a classic favorite that doesn’t compromise on flavor or texture.
Why You’ll Love This:
- Quick & Easy: Ready in 30 minutes with basic ingredients and simple steps.
- Deliciously Chewy & Chunky: The perfect texture combo that makes for an addictive treat.
- Vegan-Friendly: Made with plant-based ingredients, ensuring everyone can enjoy them.
- Versatile Snack: Ideal for any occasion, from a cozy night in to a festive gathering.
Perfect Occasion:
These Vegan Oatmeal Chocolate Chip Cookies are perfect for any occasion where you want to share a little joy. Bake a batch for a casual get-together, a festive celebration, an afternoon snack, or pack them for a delightful picnic treat. They’re also wonderful as thoughtful homemade gifts, showing your loved ones how much you care with every chewy, chocolatey bite.
Decoration Tips:
- Salted Finish: A sprinkle of flaky sea salt on top adds a gourmet touch that beautifully contrasts the sweetness.
- Chocolate Drizzle: For an extra chocolatey kick, drizzle melted vegan chocolate over the cooled cookies.
- Nutty Crunch: If you like a bit of crunch, press a few chopped nuts into the tops before baking.
Ingredients:
Cookie Dough:
- 150g melted vegan block butter
- 100g granulated sugar (organic preferred in the US)
- 100g soft brown sugar
- 40g vegan yogurt (Greek-style, soy, or coconut)
- 1 tsp vanilla bean paste
- 188g all-purpose flour, sifted
- 1½ tsp ground cinnamon, sifted
- 1 tsp baking powder, sifted
- 1 tsp baking soda, sifted
- ½ tsp sea salt (extra for topping)
- 100g rolled oats
- 150g vegan chocolate chips (reserve 50g for topping)
Instructions:
- Prep Work: Heat oven to 175°C (350°F). Line baking trays with parchment.
- Wet Mix: Whisk sugars with melted butter, then yogurt and vanilla.
- Dry Mix: Fold in flour, cinnamon, baking powder, soda, and salt.
- Combine: Mix in oats and 100g chocolate chips.
- Chill & Shape: Chill dough 15 mins. Form 12 balls, place on trays.
- Bake: Add remaining chips on top. Bake 10-11 mins. Cool on trays, sprinkle with sea salt.
- Store: Keep in an airtight container for up to 5-6 days at room temperature.
Indulge in these Vegan Oatmeal Chocolate Chip Cookies for a treat that combines classic comfort with modern, plant-based ingredients, ensuring each bite is as delicious as it is responsible.
