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Vegan Oatmeal Chocolate Chip Cookies

These oil free easy Vegan Oatmeal Chocolate Chip Cookies are nut free and so perfect for school snacks. Its healthy, flavorful and freezer friendly. Its texture is crisp from outside and chewy from inside which provides utmost satisfaction.
Course Dessert
Cuisine American
Keyword eggless oatmeal chocolate chip cookies, how to make vegan oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, vegan oatmeal chocolate chip cookies recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 14
Calories 166kcal
Author Gunjan

Ingredients

Instructions

  • Pre-heat oven at 350-degree Fahrenheit and prepare a large cookie sheet with a parchment paper. In a bowl combine oat flour, oats, baking powder, salt and hempseeds. Mix and keep it aside.
    dry ingredients in a mixing bowl.
  • In another bowl combine soaked flaxmeal, maple syrup and vanilla extract. Whip it and keep it aside.
    whipped up wet ingredients
  • Now, fold oats mixture to the wet ingredients and whip it into a soft dough like batter. Fold in chocolate chips and mix well.
  • With the help of cookie scoop place 14 parts on the prepared cookie sheet with an equal gap of ¼- ½ inch between each cookie. Then, with the back of a ¼ measuring cup slightly flatten the cookies gently from the center without breaking them. Release the cup gently making sure that the top of the cookie does not have cracks.
  • Place them in the middle rack of the oven and bake for 23-25 minutes. If you want crispier cookies then bake for 30 minutes. Turnoff the oven and take it out. Let it cool down a bit and enjoy.

Notes

How to store:
  1. Room temperature – store them in a box with a lid for 1 week.
  2. Refrigerator – store them in an air tight container for 2-3 weeks. Simply enjoy as is or rebake them for 2-3 minutes. Feel free to microwave for 5 seconds or until soft. You may toast them for 2-3 minutes for a crispier version.
  3. Freeze - once they are cooled down completely to room temperature freeze them in Ziploc bags for about 2 months. Simply re-bake them for 5 minutes or until soft or microwave for 10 seconds or until soft. For crispier version toast them for 3-4 minutes in a toaster oven and let it cool slightly to become crispy.
Soaking flaxmeal:
  1. Make sure to soak flaxmeal for at least 5-7 minutes in room temperature water until it absorbs all the liquid and is thick jelly consistency. Whip it vigorously with a spoon at intervals to make sure it thickens. It should not be runny.
  2. For quick soaking you may soak flaxmeal in warm water and whip it vigorously for 2 minutes or until it thickens and almost all liquid is absorbed.
 
  • Make sure to bring all the ingredients to room temperature before starting this recipe for best results.
  • This recipe makes 12-14 cookies depending on the size of your cookie scoop.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 46mg | Potassium: 160mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg