Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Oatmeal Chocolate Chip Cookies
Vegan Oatmeal Chocolate Chip Cookies are soft, chewy, and dotted with chocolate morsels. They're allergy-friendly and perfect for sharing.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
24
cookies
Calories
93
kcal
Author
Marjory Pilley
Ingredients
6
Tablespoons
vegan butter
softened
6
Tablespoons
brown sugar
packed; use organic to keep vegan
¼
cup
sugar
use organic to keep vegan
1
teaspoon
baking powder
To make replacer for 1 egg
1
Tablespoon
white vinegar
To make replacer for 1 egg
1
Tablespoon
water
To make replacer for 1 egg
½
teaspoon
vanilla
¾
cups
unbleached all-purpose flour
½
teaspoon
baking soda
¼
teaspoon
salt
1 ½
cups
oats
old fashioned or quick; uncooked
½
cup
vegan chocolate chips
or raisins
Instructions
Preheat oven to 350 °F.
Cream butter and sugars in a bowl.
Prepare egg replacer by combining baking powder, water and vinegar in a separate, small bowl.
Add the egg replacer and vanilla to the creamed sugar and stir until combined.
Add flour, baking soda, salt, and oats to the creamed sugar and stir until combined.
Fold in chocolate chips.
Drop rounded Tablespoons of dough onto a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until tops begin to brown.
Allow cookies to remain on cookie sheet for several minutes after being removed from the oven.
Transfer cookies to wire rack and allow to cool completely.
Notes
Roll uncooked dough into logs and encase in plastic wrap. Store in freezer.
Nutrition
Calories:
93
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
74
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
142
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg