Vegan Oatmeal Chocolate Chip Cookies Recipe

I gotta admit, i whipped up these vegan oatmeal chocolate chip cookies using stuff like coconut oil, oats, and applesauce in a way that felt like the ultimate kitchen hack – even if i sorta messed up a step or two, these treats turned out totally bomb and now i can’t stop thinking about ’em.

I love these Vegan Oatmeal Chocolate Chip Cookies. I like mixing melted coconut oil, brown sugar, unsweetened applesauce and vanilla with all-purpose flour and old-fashioned oats to give good fiber and energy.

Vegan chocolate chips add antioxidants while walnuts boost protein. I think its a balanced, tasty treat.

Ingredients

• Coconut oil gives moisture, offers healthy fats, and subtly binds cookie ingredients together.
• Brown and granulated sugars add sweetness, help browning, and improve the overall texture.
• Old-fashioned rolled oats deliver fiber and carbs, lending a hearty, chewy structure.
• Unsweetened applesauce keeps cookies moist and acts as a natural egg replacer.
• Vegan chocolate chips deliver rich sweetness and create delightful melty bursts in each bite.
• Optional walnuts add crunch, protein, and extra healthy fats for a satisfying texture.

Ingredient Quantities

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup vegan chocolate chips
• Optional: 1/2 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and lightly grease a baking sheet with a bit of coconut oil.

2. In a large bowl, mix together the melted coconut oil, brown sugar, granulated sugar, unsweetened applesauce and vanilla extract until it’s well combined.

3. In a separate bowl, whisk the all-purpose flour, old-fashioned rolled oats, baking soda, baking powder, and salt.

4. Slowly stir the dry ingredients into the wet mixture until the dough is mostly combined.

5. Fold in the vegan chocolate chips, and if youre using walnuts, add them in as well.

6. Let the dough rest for a few minutes so that the oats absorb some of the moisture (this makes it even tastier).

7. Scoop about a tablespoon of dough for each cookie onto the baking sheet making sure to leave a few inches between each cookie.

8. Bake the cookies in the oven for about 10 to 12 minutes or until the edges start to turn golden.

9. Take the cookies out of the oven and let them cool on the baking sheet for a couple minutes before transferring them to a cooling rack.

10. Enjoy your vegan oatmeal chocolate chip cookies while they’re still warm or store them in an airtight container for later!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet, lightly greased with coconut oil
3. Large bowl for combining the wet ingredients
4. Separate bowl for whisking the dry ingredients
5. Measuring cups and spoons for all the ingredients
6. Whisk to beat the dry ingredients
7. Stirring utensil (like a wooden spoon or spatula) to mix and fold ingredients
8. Tablespoon or cookie scoop to portion the dough onto the baking sheet
9. Cooling rack to let the cookies cool after baking

FAQ

• Q: Can I use a different oil if I dont like coconut oil?
  
  A: Sure you can. Melted vegan butter works fine but may slightly change the flavor.
• Q: What should I do if I dont have applesauce?
  
  A: You can substitute a mashed banana but it might give a little banana taste to the cookies.
• Q: Can I make these cookies gluten-free?
  
  A: Yes, use a gluten-free all-purpose flour mix in place of the regular flour. Just be aware the texture might change a bit.
• Q: How should I store the cookies to keep them fresh?
  
  A: Keep them in an airtight container at room temperature or freeze them if you’re not planning on eating them right away.
• Q: Can i add something extra like nuts?
  
  A: Absolutely, you can stir in chopped walnuts to give the cookies a nice crunch.

Vegan Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

• Instead of coconut oil, you can use melted vegan butter or even light olive oil to keep things moist.
• Instead of brown sugar, try using coconut sugar; it gives a similar rich flavor though it might change the sweetness a bit.
• If you dont have unsweetened applesauce, mashed bananas or pureed pumpkin works pretty well as a binder even if the taste changes slightly.
• You can replace all-purpose flour with a gluten-free blend or whole wheat flour but keep in mind that the texture may come out a little denser.
• Instead of old-fashioned rolled oats, you can use quick oats; they mix in fine but might make the cookie a bit softer than usual.

Pro Tips

1. When you’re mixin the wet and dry ingredients, do it slowly so you dont over mix the dough. That helps keep your cookies soft instead of turnin’ tough.
2. Let the dough chill for a few minutes after scooping it on the tray. That extra wait time helps the oats soak up all the moisture and makes the cookies even chewier.
3. Preheat the oven properly and grease your baking sheet with a bit of coconut oil so the cookies won’t stick and break when you take em off.
4. If you decide to toss in walnuts or any other extras, give ’em a rough chop and fold ’em in gently. Over stirrin can make them lose their crunch.