Vegan Chocolate Chip Oatmeal Nut Cookies
Soft, chewy, and bursting with delectable flavors, these Vegan Chocolate Chip Oatmeal Nut Cookies are a wholesome twist on the classic cookie recipe. Packed with plant-based goodness, they combine the nuttiness of rolled oats, the richness of melted coconut oil, and the sweetness of applesauce for a perfectly moist texture. Vegan chocolate chips and crunchy walnuts or pecans add irresistible bursts of flavor and texture to every bite. Infused with warm cinnamon and vanilla, these cookies are not only dairy-free and egg-free but also incredibly satisfying. Quick to prepare and baked in under 15 minutes, they’re perfect for dessert, snack time, or pairing with your favorite dairy-free milk. Whether you’re vegan or simply looking for a healthier cookie recipe, this treat is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Brown sugar
- 0.5 cup Coconut oil (melted)
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 tablespoons Plant-based milk (e.g., almond, soy, oat)
- 1 cup Vegan chocolate chips
- 0.75 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
In a separate bowl, whisk together the brown sugar, melted coconut oil, unsweetened applesauce, vanilla extract, and plant-based milk until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until fully combined. The dough should be thick but cohesive.
Fold in the vegan chocolate chips and chopped walnuts or pecans, ensuring they are evenly distributed in the dough.
Scoop about 1 1/2 tablespoons of dough per cookie and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
Use the back of a spoon or your fingers to slightly flatten each cookie, as the dough won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges but still soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for longer storage.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 100 mg | 2% | |
*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.
