These Vegan Chocolate Oatmeal Cookies are full of cocoa powder, chocolate chips and oats making them intensely chocolaty and super chewy.
These cookies are for my chocolate lovers. These Vegan Chocolate Oatmeal Cookies are full of cocoa, are simple to make, and are super chewy and flavorful.
Non-Dairy Butter: I use Soy-Free Earth Balance for most of my baking. I love the flavor and texture.
Sugar: Regular granulated sugar, here.
Flax Egg: Ground flax plus water makes a gelatinous mixture that can be used in place of egg in some recipes.
Vanilla: Vanilla belongs in nearly every baking recipe- even chocolate ones!
Rolled Oats: Use old fashioned rolled oats in this recipe. Don't substitute quick or instant oats- they absorb differently and will affect the final product.
Cocoa Powder: Use a high quality cocoa powder. My favorites are Whole Foods 365 brand and Dröste.
Flour: Regular all purpose flour.
Leaveners: A combination of baking powder and baking soda for these cookies.
Salt: For balance. Always use kosher salt in baking- but if you do happen to only have table salt on hand, halve the amount.
Chocolate: Feel free to use chopped chocolate or chocolate chips. I love using a combination of the two.
These Vegan Chocolate Oat Cookies are quick and easy to mix together.
First, make the flax egg. In a small bowl, combine ground flax, water and vanilla. Stir and set aside.
Next, cream the butter and sugar together until light and fluffy. You can use a mixer or hand mixer, but I prefer to do it by hand.
Now, add the flax egg and stir to incorporate.
Next, add all the dry ingredients- flour, oats, cocoa powder, leaveners and salt- and stir until just combined.
Finally, add the chocolate and stir to distribute.
Now you're ready to bake!
To store these Vegan Chocolate Oatmeal Cookies, place them in a plastic bag or airtight container and leave them at room temperature for up to four days.
Or, place them in the freezer for up to a month.
I am partial to freezing them and popping them in my toaster oven when I want one.
Looking For More Cookie Recipes?
Vegan Sugar Cookies by: Purely Kaylie
Vegan Chocolate Oatmeal Cookie
- 2 Cookie Sheets
- 1 Large Mixing Bowl
- 1 Wooden Spoon
- Measuring Cups and Spoons
- Parchment Paper
- 1 tablespoon Ground Flax
- 3 tablespoon Water
- 1 teaspoon Vanilla
- ½ Cup Non-Dairy Butter room temperature, see note
- 1 Cup Granulated Sugar
- 1 ½ Cup Rolled Oats
- ¾ Cup Flour
- ⅓ Cup Cocoa Powder
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt use half this amount if using table salt
- ¾ Cup Chocolate Chips or Chopped Chocolate
- Flakey Sea Salt for Topping Optional
- Preheat oven to 350* F. Line 2 cookie sheets with parchment.
- In a small bowl, combine flax, water and vanilla. Stir and set aside.1 tablespoon Ground Flax, 3 tablespoon Water, 1 teaspoon Vanilla
- In a large bowl, cream together non dairy butter and sugar with a wooden spoon until fluffy.½ Cup Non-Dairy Butter, 1 Cup Granulated Sugar
- Add the flax mixture and stir to combine.
- Add flour, oats, cocoa powder, baking powder, baking soda and salt. Stir until just combined.1 ½ Cup Rolled Oats, ¾ Cup Flour, ⅓ Cup Cocoa Powder, ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add chocolate chips and stir once more to distribute.¾ Cup Chocolate Chips or Chopped Chocolate
- Using a greased ¼ cup measuring cup, scoop the dough into 12 mounds and divide them onto the 2 sheet trays, leaving plenty of space between each mound.
- Press the mounds down a bit to help them spread- see photo for reference- then top each with a bit of flakey sea salt.Flakey Sea Salt for Topping
- Bake in a 350* oven for 12-14 minutes or until the edges of the cookies are set.
- Allow to cool on the baking sheets for at least 10 minutes.