Vegan Oatmeal Chocolate Chip Cookies
Chewy, golden-edged, and loaded with melty chocolate chips, these cookies are the kind of treat that disappears fast — and nobody needs to know they're completely plant-based. The secret to getting that classic egg-bound texture without any animal products is a simple flax egg: just ground flaxseed and water stirred together until it thickens into a gel. It binds the dough beautifully and lets the brown sugar and vegan butter do their thing, creating cookies with crisp edges and soft, chewy centers. A touch of cinnamon in the dry ingredients adds a subtle warmth that makes these taste a little more special than your average chocolate chip cookie. Old-fashioned rolled oats give every bite some hearty texture, while the vegan chocolate chips keep things rich and indulgent from start to finish. Baking one sheet at a time on the center rack ensures even browning, and pulling them out when the centers still look slightly underdone is the move — they firm up perfectly as they cool. This recipe makes 18 cookies, so there's plenty to share, though you might not want to.
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Learn more →Ingredients
18 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- ½ cup vegan butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups old-fashioned rolled oats
- ¾ cup vegan chocolate chips
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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