Description
Deliciously chewy vegan oatmeal chocolate chip cookies made with a perfect blend of vegan butter, rolled oats, and rich vegan chocolate chips, enhanced with warm cinnamon and a hint of sea salt. These cookies are naturally dairy-free and egg-free, perfect for a comforting treat that everyone can enjoy.
Ingredients
Scale
Wet Ingredients
- 150 g vegan butter (block-style), melted
- 100 g granulated sugar (organic if available)
- 100 g soft brown sugar
- 40 g Greek-style vegan yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 188 g all-purpose flour (sifted)
- 1½ teaspoons ground cinnamon (sifted)
- 1 teaspoon baking powder (sifted)
- 1 teaspoon baking soda (sifted)
- ½ teaspoon sea salt (plus extra for garnish)
Add-Ins
- 100 g rolled oats (old fashioned oats)
- 150 g vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside to prevent sticking.
- Mix the wet ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk in the melted vegan butter until fully incorporated. Then whisk in the vegan yogurt and vanilla bean paste to create a smooth mixture.
- Mix the dry ingredients: Gently fold the sifted all-purpose flour, ground cinnamon, baking powder, baking soda, and salt into the wet mixture until just combined, being careful not to overmix to maintain cookie texture.
- Add oats and chocolate: Fold in the rolled oats and 100 grams of the vegan chocolate chips, keeping 50 grams aside for topping the cookies.
- Chill and roll: Cover the cookie dough and refrigerate for 15 minutes to firm it up. Then, using a cookie scoop, divide the dough into 12 equal portions and roll each into a ball.
- Assemble: Arrange the chilled cookie dough balls on the prepared trays, keeping at least two inches of space between each. Press the reserved chocolate chips onto the tops of the cookie balls for a decorative and chocolatey finish.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until golden around the edges. Remove from the oven and, if desired, use a large cookie cutter to gently round off the edges of the cookies while they are still warm. Let them cool on the baking trays for about 5 minutes, then sprinkle lightly with flaky sea salt to enhance flavor.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5-6 days, ensuring they remain fresh and chewy.
Notes
- For best texture, do not overmix the dough after adding the dry ingredients.
- Refrigerating the dough helps maintain cookie shape and improves flavor depth.
- You can substitute vegan yogurt with coconut or soy yogurt if preferred.
- Flaky sea salt on top is optional but highly recommended to balance the sweetness.
- Cookies freeze well for up to 3 months if stored in an airtight container.
