Description
These chewy vegan oatmeal chocolate chip cookies are delightfully soft with a perfect balance of sweetness from molasses and chocolate chips. Made without any animal products, they are perfect for a vegan lifestyle and filled with wholesome rolled oats for added texture and fiber.
Ingredients
Wet Ingredients
- 1 tbsp molasses
- 2/3 cup vegan butter (at room temperature, diced)
- 2 tsp vanilla extract
- 2 tbsp plant-based milk
Dry Ingredients
- 1 and 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Sugars
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
Add-Ins
- 2 cup rolled oats
- 1/2 cup semi-sweet dark chocolate chips
Instructions
- Cream the butter and sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, mix granulated white sugar, light brown sugar, molasses, vegan butter, and vanilla extract on low speed for about 30 seconds until the mixture is light and creamy. Add the plant-based milk and mix for an additional 10 seconds.
- Add dry ingredients: Incorporate the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon into the wet mixture. Mix on low speed for 15-30 seconds until a sticky dough forms. Avoid overmixing to keep the dough tender.
- Fold in oats and chocolate chips: Using a spatula or wooden spoon, gently fold in the rolled oats and semi-sweet dark chocolate chips. Do not overmix to preserve the texture of the oats. Chill the dough in the refrigerator for 1 hour and 30 minutes to 2 hours until firm.
- Preheat the oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape the cookies: Scoop 3-tablespoon-sized balls of the chilled dough and place them on the baking sheet with about 2 inches (5 cm) of space between each ball to allow spreading.
- Bake: Bake the cookies for 11 minutes or until the edges turn golden brown but the centers look slightly undercooked. Avoid overbaking to maintain chewiness. Immediately press additional chocolate chips on top of each cookie as they come out of the oven.
- Cool: Let the cookies cool on the baking sheet for at least 30 minutes before transferring them to a wire rack. This resting time allows them to set and results in a soft, chewy texture.
- Storage: Store cookies in an airtight container at room temperature. They stay soft for up to 5 days.
Notes
- Chilling the dough is crucial for firm cookies that don’t spread too much while baking.
- Do not overmix the dough to prevent tough cookies.
- Pressing extra chocolate chips on warm cookies enhances their appearance and chocolate flavor.
- Use vegan butter and plant-based milk to keep this recipe fully vegan.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
