Vegan Chocolate Chip Oatmeal Cookies
These Vegan Chocolate Chip Oatmeal Cookies are the perfect mix of chewy oats, melty chocolate, and plant-based goodness in every bite!
Ingredients
- 1/2 cup vegan butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg replacer (I use Bob's Red Mill)
- 1 1/2 tsp pure vanilla extract
- 2 tsp molasses
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups rolled oats
- 3/4 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, combine 1 tablespoon of Bob Red's Mill egg replacer with 2 tbsp water. Stir and set aside for 5 minutes. If you are using a different brand of egg replacer be sure to read the directions on the package. They might not be the same.
- In the bowl of a stand mixer, cream the room temperature vegan butter with the brown sugar and white sugar. Mix for 2 minutes or until smooth.
- Add the egg replacer, pure vanilla extract and molasses. Mix until combined, scraping down the sides when necessary.
- Add the all-purpose flour, baking soda and salt. Mix on low until combined with the wet ingredients.
- Add the rolled oats and vegan chocolate chips and beat on low speed. Scoop the dough into an airtight container and chill in the refrigerator for at least 1 hour.
- Scoop 1 1/2 tablespoons of dough (I like to use a cookie scoop) and roll into a ball. Place on the lined baking sheet and gently press down a little with the palm of your hand.
- Leave a few inches of room between each cookie on the baking sheet since they will spread as they cook. Bake for 10-11 minutes or until they are lightly browned on the sides. They cookies will look too soft, but they will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tried this recipe?Let us know how it was!