Chocolate Chip Oatmeal Vegan Cookies
Indulge in the perfect balance of chewy, wholesome, and chocolatey bliss with these Chocolate Chip Oatmeal Vegan Cookies! Made with hearty old-fashioned rolled oats, sweetened naturally with coconut sugar, and packed with rich vegan chocolate chips, this recipe is a plant-based twist on a classic favorite. The addition of unsweetened applesauce and coconut oil keeps these cookies irresistibly moist while adding a subtle depth of flavor. Ready in under 30 minutes, these quick-and-easy vegan cookies are perfect for satisfying your sweet tooth, whether you're hosting a gathering or craving a guilt-free dessert. Plus, they store beautifully for up to five days, making them a convenient treat to enjoy all week long. Perfect for anyone searching for vegan cookie recipes or oatmeal desserts with a healthy edge!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cup Coconut sugar (or brown sugar)
- 0.5 cup Coconut oil (melted and slightly cooled)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Mix well to combine.
In a separate medium bowl, whisk together the melted coconut oil, coconut sugar, unsweetened applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the vegan chocolate chips evenly throughout the dough.
Using a spoon or cookie scoop, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon as they will not spread much during baking.
Bake for 10-12 minutes, or until the edges are lightly golden. Do not overbake to keep them soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.3 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
