Vegan Chocolate Oatmeal Cookies
Indulge in guilt-free decadence with these irresistible Vegan Chocolate Oatmeal Cookies—soft, chewy, and bursting with rich chocolate flavor! This plant-based twist on the classic oatmeal cookie combines wholesome rolled oats, nutrient-packed whole wheat flour, and creamy vegan chocolate chips for a treat that's both hearty and satisfying. Sweetened with brown sugar and unsweetened applesauce, these cookies deliver natural sweetness while staying dairy-free and egg-free. Melted coconut oil ensures a tender texture, while a hint of cocoa powder adds extra depth to the chocolatey goodness. Quick to prepare in just 15 minutes and baked to perfection in under 12 minutes, these cookies are perfect for family desserts, snacks, or sharing with friends. Whether you're searching for vegan cookies or simply a healthier indulgence, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cup Whole wheat flour
- 0.25 cup Cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Brown sugar
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the rolled oats, whole wheat flour, cocoa powder, baking soda, and salt until everything is well combined.
In a large mixing bowl, mix the melted coconut oil and brown sugar together until they are well combined and smooth.
Add the unsweetened applesauce and vanilla extract to the coconut oil mixture and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined and no dry spots remain.
Fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Lightly flatten the tops of the cookies with the back of a spoon.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 149.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1940 mg | 41% | |
*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.
