Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies are so amazingly delicious! They truely are the best!
Servings: 24 cookies
Calories: 96kcal
Ingredients
- 1 stick vegan butter cold
- ½ cup cane sugar
- ¼ cup brown sugar
- 2 tablespoons almond milk any alternative milk
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup flour
- 1 cup oats I used old fashioned
- ½ teaspoon cream of tarter You can leave this out if you don't have it.
- 1.5 tablespoons corn starch
- 1.5 teaspoons vanilla extract
- ⅔ cup chocolate chips*
Instructions
- Start by preheating your oven to 350 degrees and get a cookie sheet with a silpat, parchment paper, or greased and set it aside.
- Get your stand mixer or hand mixer out. Mix your cold vegan butter with your sugars and beat together until smooth. Then add your non-dairy milk and vanilla. Mix.
- Add your baking soda, salt, cream of tartar, and corn starch. Mix. Add your flour and oats and mix into the mixture until just incorporated. Then hand mix with a spatula your chocolate chips in.
- Use a cookie scoop and scoop your cookies onto either a greased cookie sheet or Silpat on a cookie sheet. Cook about 12 cookie dough balls on a sheet. Put in the oven for 8-9 minutes. ( I use a 1.5-inch cookie scoop; if you use a bigger one, you will get fewer cookies and need to cook longer). Do not over-bake. They will seem slightly underdone. Let sit for about 3-5 minutes, and then remove and place on a cooling rack. Repeat with the remainder of the dough.
Notes
Storage- These are best stored at room temperature in an airtight container or gallon zip lock bag on the counter for up to 5 days.
Freezer- They need to be frozen in a freezer-safe container or freezer gallon ziplock bag. They can be frozen for up to 5 months.
How to freeze them-
It's best to flash-freeze cookies to do this; follow these instructions. Take a cookie sheet that fits in your freezer and line it with either parchment paper or a Silpat, do a single layer of cookies on the cookie sheet. Then place them in the freezer until they are frozen. Remove the frozen cookies and put them in your freezer container stacked. This way, the cookies won't stick to each other.
How to serve after freezing-
Take however many you want out of your air-tight container, place them on the counter, and let them come to room temperature before serving. Gluten-free- Use gluten-free flour and gluten-free oats. Oil Free- Yes, take out the vegan butter and substitute it like this; I have done a combination of half nut butter (peanut butter, almond butter, or sunflower seed butter) and half vegan plain yogurt, and that has worked great. I wouldn't try to replace the nondairy butter with applesauce because I don't think that would work very well. Expert Tips and Tricks
How to freeze them-
It's best to flash-freeze cookies to do this; follow these instructions. Take a cookie sheet that fits in your freezer and line it with either parchment paper or a Silpat, do a single layer of cookies on the cookie sheet. Then place them in the freezer until they are frozen. Remove the frozen cookies and put them in your freezer container stacked. This way, the cookies won't stick to each other.
How to serve after freezing-
Take however many you want out of your air-tight container, place them on the counter, and let them come to room temperature before serving. Gluten-free- Use gluten-free flour and gluten-free oats. Oil Free- Yes, take out the vegan butter and substitute it like this; I have done a combination of half nut butter (peanut butter, almond butter, or sunflower seed butter) and half vegan plain yogurt, and that has worked great. I wouldn't try to replace the nondairy butter with applesauce because I don't think that would work very well. Expert Tips and Tricks
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- These don't make a huge batch; if you're using the small cookie scoop, it makes about 24 cookies. If you're using the medium scoop, it makes about 12-14 cookies.
- These are best served the day they are made but taste good days after. You can eat them warm or at room temperature.
- Do not overbake these- they will seem underdone when you pull them out, but they will continue to cook on the cookie sheet.
- If you want these cookies to look more round and uniform, then roll the cookie dough balls before baking- if you want them more rustic, keep them how they are out of the cookie scoop.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 76mg | Fiber: 1g | Sugar: 10g