Vegan Oatmeal Chocolate Chip Cookies

easyhealthyrecipes.com/vegan-oatmeal-chocolate-chip-cookies/

Soft and chewy oatmeal cookies packed with chocolate chips and absolutely no dairy or eggs!

Prep: 15

Cook: 15

Chill: 15

Total: 45

Recipe makes approximately 12 cookies

Equipment Needed

medium mixing bowl
whisk
Large mixing bowl (or stand mixer bowl)
Hand mixer (or stand mixer)
Silicone spatula
large cookie sheet
Parchment paper
Cookie scoop with release handle
Refrigerator
Oven
Spatula
wire cooling racks

Ingredients Needed

1 cup quick oats
¾ cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon fresh baking soda
½ teaspoon salt
½ cup vegan butter (at room temperature)
½ packed cup light brown sugar
¼ cup granulated white sugar
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
1 tablespoon vegan milk of choice
⅓ cup vegan chocolate chips

Get Recipe Ingredients

Instructions

Add 1 cup quick oats, ¾ cup all-purpose flour, 1 teaspoon cinnamon, ½ ½ teaspoon fresh baking soda, and ½ teaspoon salt to medium mixing bowl. Whisk dry ingredients together until well blended. Set aside.
Add ½ cup vegan butter, ½ packed cup light brown sugar, and ¼ cup granulated white sugar to large mixing bowl. Mix ingredients together on medium speed until fully creamed into light, fluffy mixture, approximately 2 to 3 minutes.
Once butter and sugars are creamed together, add dry ingredients to mixture, mixing on low speed just until dry ingredients are incorporated. Be careful not to overmix.
With mixer on low speed, add 1 teaspoon pure vanilla extract, 1 teaspoon apple cider vinegar, and 1 tablespoon vegan milk of choice to mixing bowl. Continue mixing ingredients until just incorporated into crumbly cookie dough.
Set mixer aside. Add ⅓ cup vegan chocolate chips to bowl and gently fold chocolate chips into cookie dough.
Line large cookie sheet with parchment paper. Use cookie scoop with release handle to scoop cookie dough into individual portions, each approximately 1 tablespoon. Pack dough into cookie scoop tightly.
Release scoop of cookie dough onto cookie sheet. Repeat with remaining cookie dough, leaving 2 inches between each scoop.
Gently press each scoop of cookie dough flat with palm of hand. Be careful not to make cookies too thin.
Once all cookies have been flattened, place cookie sheet in refrigerator. Refrigerate cookies 15 minutes.
While cookies chill, preheat oven to 350° Fahrenheit.
After 15 minutes, transfer cookie sheet from refrigerator to preheated oven. Bake chilled cookies 12 to 15 minutes or until cookies are firm with lightly-browned edges.
Carefully remove cookie sheet from oven and set aside. Let cookies cool 5 minutes, then carefully transfer cookies to wire cooling rack(s). Let cookies cool completely, then serve as desired.

Recipe Notes

Storage: Keep cookies in an airtight container up to 7 days.

Nutrition Info (Approximate)