Vegan Chocolate Oatmeal Cookies
A plant-based version of an all-time favourite. These vegan chocolate oatmeal cookies are also free from refined sugar, offering a sinfully delicious option for satisfying your sweet cravings.
Jump to:
How to Make Vegan Chocolate Oatmeal Cookies
Prepare the Dough
In a mixing bowl, combine oats, flour, baking powder and salt, ensuring all dry ingredients are evenly incorporated.
Whisk the Wet Ingredients
In a separate bowl, whisk together coconut oil, agave syrup, and yogurt until well combined.
Combine and Stir
Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Shape and Bake
Form the dough into 9 to 12 balls, then flatten them between your palms and place them on a lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes until golden brown and slightly soft to the touch.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for an additional 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week, ensuring you have a delightful treat on hand whenever the craving strikes.
Tips and Tricks for Baking the Best Chocolate Oatmeal Cookies Possible
- Opt for old-fashioned rolled oats over quick oats for that perfect chewy texture.
- Avoid over-baking your cookies to ensure they retain their soft and chewy texture. While they may seem underdone when you take them out of the oven, trust in the residual heat to continue the baking process, resulting in perfectly baked cookies once cooled. A baking time of 8 to 10 minutes is all it takes to achieve the perfect texture.
More Vegan Cookies
- Peanut Butter Oatmeal Cookies
- Coconut Cookies
- Lemon Cookies
- Cranberry Oatmeal Cookies
- Steel Cut Oats Cookies
Vegan Chocolate Oatmeal Cookies
Ingredients
- 2 cups (180g) rolled oats
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 tablespoons coconut oil, melted
- ¼ cup (55g) agave syrup
- 2 tablespoons plain soy yogurt
- ⅓ cup (70g) dark chocolate chips
Instructions
- Preheat the oven to 375°F/190°C fan (or 410°F/210°C no fan) and line a standard cookie sheet with parchment paper.
- Combine oats, flour, baking powder and salt.
- In a separate bowl, whisk together coconut oil, agave syrup and yogurt. Combine dry and wet ingredients, and stir in chocolate chips.
- Form 9 to 12 dough balls, flatten them between your palms and place them on the baking sheet.
- Bake for 8 to 10 minutes, until they look golden brown, yet still soft to the touch.
- Remove from the oven and leave the cookies on the baking sheet for another 10 minutes or so. Transfer them to a wire rack and let them cool completely. You can store the cookies in an airtight container at room temperature for up to a week.
![Chickpea Flour Chocolate Cookies [V+GF]](https://www.spoonfulofkindness.com/wp-content/uploads/2020/05/chickpea-flour-cookies-720x960.jpg)
