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Hand holding a vegan chocolate oatmeal cookie
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5 from 1 vote

Vegan Chocolate Oatmeal Cookie

These Vegan Chocolate Oatmeal Cookies are full of cocoa powder, chocolate chips and oats making them intensely chocolate and super chewy.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cookies
Calories: 267kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 2 Cookie Sheets
  • 1 Large Mixing Bowl
  • 1 Wooden Spoon
  • Measuring Cups and Spoons
  • Parchment Paper

Ingredients

  • 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

Instructions

  • 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.

Notes

My favorite vegan butter brands for baking are Earth Balance Soy-Free Buttery Sticks and Country Crock Plant Butter.

Nutrition

Serving: 1Cookie | Calories: 267kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 145mg | Fiber: 3g | Sugar: 21g | Vitamin A: 6IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg