Vegan Oatmeal Cookies with Chocolate Chips
These vegan oatmeal cookies have crispy edges, soft and gooey centers and are made with coconut oil and coconut milk for a delicious, dairy-free version of a classic cookie.
Servings: 18 Cookies
Cost: $5
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup coconut oil (softened - but not melted)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ¼ cup full fat coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup old fashioned oatmeal
- ¾ cups chocolate chips*
Instructions
Make the Dough & Chill
- In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
- Place softened coconut oil, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
- Add coconut milk and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
- Add dry ingredient mixture and beat on low speed until just combined.
- Add oatmeal and beat on low speed until combined.
- Beat in mix ins until evenly distributed throughout the dough
- Transfer the dough to an airtight container and chill for at least 1 hour.
Portion, Bake and Cool
- After chilling, Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- Use a 2 Tablespoon cookie scoop to measure out the dough.
- Roll the dough into balls and place on the prepared cookie sheets evenly spaced apart. Repeat until all the dough is used.
- Bake in preheated oven for 10 minutes until the tops are set and the edges are golden brown.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
Ingredient Substitution Notes
- All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
- Coconut oil. vegan butter works well in place of coconut oil.
- Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
- Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
- Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will make the cookies slightly more puffy/less chewy.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Full-fat coconut milk. you can use coconut cream in place of coconut milk.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg