By the time the snow started falling outside, it was too late to run to the store to stock up on tasty snacks before our little beach town shut down for our once a decade Snow-pocalypse. I snuck a look inside my pantry, fully expecting to be disappointed by its contents. To my surprise, I had everything I needed to make a comforting, cozy, cabin-fever-remedying treat: vegan oatmeal chocolate chip cookies.
Is there anything better than discovering you have everything you need on hand to make the exact thing you’re craving, when you’re craving it? I think not. Every time it happens, I feel like I’ve unlocked this amazing new level of adulthood. I’d ask for a trophy, but I’ll settle for a plate of fresh baked cookies instead.
There’s something about the colder months that makes me want to lock myself in my kitchen and bake the day away. As soon as the temperatures start to drop, all I want to do is make treats and share them with the people I love. I think it’s the chilly air outside that gives me the urge to make things extra cozy and comforting inside. And try as I might, I can’t seem to think of anything more comforting than a freshly baked homemade chocolate chip cookie. When I started making the move to a more plant-based diet, I thought my days of comforting baked goods were over.
Lucky for me, (and for you!) I was wrong.
Vegan Oatmeal Chocolate Chip Cookies
With the addition of soft and chewy oatmeal, these vegan oatmeal chocolate chip cookies have become a staple in my kitchen. In fact, the first time I made this recipe, I ended up baking them three times in one week! For someone who’s palate leans much more towards savory than sweet, this is quite the endorsement. I think you’re going to love them, too. As a bonus, you can whip them up in 30 minutes or less, and you only need one bowl to mix everything. More time for you to eat cookie dough – I mean, clean up.
These cookies are:
- Just the right amount of sweet
- Easy to pull together with pantry staples
- Soft and chewy
- Somehow even more delicious on the second day
If you’re a light and crispy cookie person, these may not be for you. But if you prefer your cookies to be a super gooey, pillowy, as soft as a cloud sent straight from heaven kind of situation: then these are 100% the cookie for you. These cookies aren’t overly sweet, and with the addition of chocolate chunks and flaky sea salt, the combination is truly addicting.
Paired with a cold glass of oat milk, these cookies are honestly just next level. They stay fresh and delicious for up to 3 days – if you somehow manage to keep them around that long.
Vegan Homestyle Oatmeal Chocolate Chip Cookies
- 2.5 cups old fashioned oats
- 2 cups all-purpose flour
- 1.5 cups semi-sweet chocolate chips or chunks
- 1 cup canola oil
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 4 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp ground flaxseed meal
- 6 tbsp water
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone baking mat
- Prepare your flax seeds by mixing 2 tablespoons flax seed and 6 tablespoons water in small bowl. Set in fridge to firm up slightly.
- In a large mixing bowl, add 2 ½ cups of oatmeal, 2 cups of flour, 1 cup canola oil, ¾ cup brown sugar, ½ cup granulated sugar, 4 teaspoons vanilla extract, 1 teaspoon baking soda, and 1 teaspoon salt. Mix until the dough is moist and all the ingredients are combined. The dough will appear somewhat crumbly.
- Fold in 1 ½ cup of chocolate chunks.
- Gently fold in the flax eggs, being careful to not overmix.
- Using your hands, roll together two tablespoons of dough, pressing the dough firmly together. If the mixture is still a bit dry, add 1 additional tablespoon of oil and mix again.
- Repeat with remaining dough.
- Top with a small sprinkle of flaky sea salt.
- Bake for 10 -12 minutes or until golden and slightly firm. They will appear very soft. Try not to overbake!
- Remove from oven and allow to cool for five minutes before transferring to a baking rack. Enjoy!
- You may substitute gluten-free flour for all-purpose flour if you wish.
- If you are not vegan, you can substitute 2 eggs for the 2 flax eggs.
- If you don't have canola oil, you can substitute sunflower oil or vegetable oil.
- Recipe adapted from halfbakedharvest.com.
Vegan Baking Tips
I’ve found that people are often mystified by the idea of vegan baking. But in my experience, many ingredients used in baking are easily swapped with plant based alternatives, without costing you extra time or money. Here are a few of my favorite plant based swaps for baking:
Vegan Butter Alternatives for Baking:
- Plant based butter
Vegan Egg Alternatives for Baking:
Vegan Milk Alternatives for Baking:
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And here’s another unintended bonus of vegan baking: many times, these items are shelf stable. So that means that whenever the mood strikes for a freshly baked cookie, you will have those items on hand!
When I used to bake with traditional ingredients, I always had to worry whether I had fresh eggs or milk in the fridge. Now, I can simply whip up items using a few simple ingredients that I always keep in stock in my pantry.
Pro tip: many of these ingredients can be found in the bulk section in grocery stores. Save your glass jars, and bring them with you the next time you visit the store! Then you can stock up on these vegan baking staples, and have them ready and waiting for you in your pantry any time the craving strikes.
To top it all off, 32 oz. of organic flax seeds will cost you around $5. Each ounce of flax seeds yields 2 flax “eggs”. So when you do the math – each flax egg will cost you roughly $.07 each. $.07 for each Omega-3 rich, fiber-packed egg replacement. You honestly just can’t do better than that. Give it a try the next time you’re in the kitchen! Your belly, wallet, and the planet will thank you.