These vegan oatmeal chocolate chip cookies are soft and chewy with lightly crisp edges and studded with vegan chocolate chips for a simple and easy dairy and egg-free oatmeal cookie that tastes just like the classic!
Ingredients– 1 tbsp of flaxmeal– 2 ½ tbsp of warm water– 1 c of all-purpose flour– ½ tsp of baking soda– ¼ tsp of baking powder– ½ c of unsalted vegan butter, at room temperature– ¼ c of granulated sugar– ½ c of light-brown sugar– 1 tsp of vanilla extract– ½ tsp of salt– 1 ½ c of rolled oats– 1 ½ c vegan semi sweet chocolate chips
Instructions– In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.– In a small bowl, mix together the flour, baking soda, and baking powder. Set aside.– Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy. Then add the salt, vanilla extract, and flaxmeal mixture. Mix on high for 2 minutes.– To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Then add the oats and vegan chocolate chips. Mix well until the dry ingredients are moist and well incorporated, but do not over mix.– Cover with a damp towel and let it sit in the fridge for at least 1 ½ hours. This will allow the oats to absorb some of the moisture.
Instructions– Preheat the oven to 375 degrees F and prep a baking sheet with parchment paper.– Scoop two tablespoons of dough, lightly form a ball, and place them 2 inches apart on the baking sheet and lightly press it to flatten it.– Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.– Remove from the oven, and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.