A few years ago, I shared my go-to cookie recipe here on curiouser & curiouser. It’s a recipe my mom made time and time again while I was growing up, so there’s a lot of nostalgia there (but the cookies are good regardless of whether you have childhood memories tied to them!).
As I’ve transitioned to a vegan diet, I’ve updated this recipe slightly to make it one that’s compatible with my new way of eating, and I have to say — these cookies are even better than before.
(If you happen to be gluten free, I also created this recipe, which is very similar, that you might want to check out. It’s vegan as well.)
I recommend doubling these when you’re making them and then rolling the dough into balls and freezing whatever you don’t use immediately. It’s SO convenient to have ready-to-bake homemade cookie dough on hand!
Ready? They’re SO easy!
Vegan Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 flax egg (1 Tablespoon flaxseed meal mixed with 3 Tablespoons water)
- 1 1/4 cups rolled oats (I use the Trader Joe’s or Thrive Market oats)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup white sugar (Note: Recently we were out of white sugar and used coconut sugar instead. It also worked just fine!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil (melted)
- 1 1/2 teaspoons vanilla
- 1/2 cup cacao nibs (Trader Joe’s sells them now!)
- 1/2 cup chocolate chips (I’ve started using mini chocolate chips, which work great, along with chocolate chunks. This is the brand I typically use. Also — fun fact — Trader Joe’s semi-sweet chocolate chips just so happen to be vegan!)
Instructions:
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper or a Silpat.
- Make your flax egg by combining the flaxseed meal and water and set aside.
- Add all dry ingredients to the bowl of a mixer and combine.
- Add in the oil, flax egg, and vanilla and mix to combine well.
- Mix in the cacao nibs and chocolate chips.
- Roll the dough into balls and then press gently into disks.
- Place the rolled dough onto your prepared baking sheet, and bake for 10-15 minutes. I love them slightly under baked, so they stay nice and chewy even when they’re cooled, so I tend to pull mine out closer to the 10-minute mark. It’s up to you, though!