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Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are so perfect! Crispy, chewy, chocolate-y, eggless, and dairy free! Easily made gluten free, too!
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 17 Cookies
Calories 120kcal
Author FoodFaithFitness
- 1 Cup Quick oats (97g)
- 3/4 Cup All purpose flour or GF 1:1 flour (105g)
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 Tbsp Vegan butter, softened to room temperature
- 6 Tbsp Coconut or brown sugar
- 5 Tbsp White sugar
- 1 tsp Vanilla
- 1 tsp Apple cider vinegar
- 1 Tbsp Almond milk
- 1/2 Cup Dairy free chocolate chips
Heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
In a separate large bowl, beat the butter and sugars using an electric hand mixer until fluffy. Add the vanilla and vinegar and beat again.
Stir the dry ingredients into the wet ingredients along with the milk. I find it's easiest to use your hands as the dough is thick.
Stir in the chocolate chips.
Drop onto the prepared pan by heaping 1 Tbsp balls. Do not press out at all.
Bake until the edges are VERY lightly brown, about 12-13 mins. The cookies firm up on the pan A LOT.
Cool on the pan for 5-10 minutes until set and then transfer to a wire rack to cool completely.
DEVOUR
Calories: 120kcal | Carbohydrates: 19.2g | Protein: 1.6g | Fat: 4.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 0.7g | Sodium: 139mg | Potassium: 18.9mg | Fiber: 1.1g | Sugar: 10.2g | Vitamin A: 3IU | Iron: 3mg