Vegan Chocolate Chip Oatmeal Nut Cookies

"My favorite vegan cookie - while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by ravenswood3e photo by ravenswood3e
photo by canthelpmyself photo by canthelpmyself
Ready In:
13mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Preheat oven to 425°F Oil a large baking sheet; set aside.
  • Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
  • Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

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Reviews

  1. walkdanielle
    Added a small banana, substituted 1/2 cup agave nectar (about) 1/4 cup of brown sugar for the Sugar, turned down the temp a little bit (to 400) - and these were ah.ma.zing!!!!
     
  2. ravenswood3e
    These are really good! That’s coming from a vegan-a-phobe. Second time making them, but this time using the Betty Crocker Oatmeal Cookie Mix shortcut and flattening the dropped cookie dough. They taste just as good as the first batch.
     
    • Review photo by ravenswood3e
  3. WSV4112
    Like many others I too reduced the sugar by half and it was still plenty sweet. I made it gluten free by using cocount flour 1/3 cup (it's extremely absorbent). Since I used coconut flour I added a flaxseed 'egg' to keep it consistent. I also used almond milk creamer as, I'm avoiding soy. Last tip is that these cookies are very sticky. Oil the cookie sheet well, I had one well oiled pan and one not. So I learned that the hard way. Even my husband, who thinks oats are for horses, enjoyed these! I kept them as breakfast cookies as they are filling enough and have all that good stuff like oats and nut butter. For me personally, I much prefer one of these to a smoothie with the same ingredients!!
     
  4. zeemccabe
    I love this recipe! I've tried many variations. My favorite so far was when I substituted the chocolate for carob chips, sugar for 2/3 cup brown sugar, I used a banana rather than oil, and added unsweetened coconut. So delicious! Thank you so much!
     
  5. Donny D.
    It was very good, but I had to simplify it by using a Betty Crocker oatmeal cookie mix instead of these ingredients: 1 cup sugar 1 cup whole wheat flour 1?2 teaspoon baking soda 1?2 teaspoon salt 1 cup rolled oats The store-bought mix measured to about 3 cups, so I used the rest of the ingredients in this recipe instead of butter and eggs recommended on the package. Turned out great. My husband was on a vegan lent diet and loved them. And I saved a bunch of money since I didn't have to buy more rolled oats, wheat flour, and sugar than I would've used.
     
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Tweaks

  1. zeemccabe
    I love this recipe! I've tried many variations. My favorite so far was when I substituted the chocolate for carob chips, sugar for 2/3 cup brown sugar, I used a banana rather than oil, and added unsweetened coconut. So delicious! Thank you so much!
     
  2. Donny D.
    It was very good, but I had to simplify it by using a Betty Crocker oatmeal cookie mix instead of these ingredients: 1 cup sugar 1 cup whole wheat flour 1?2 teaspoon baking soda 1?2 teaspoon salt 1 cup rolled oats The store-bought mix measured to about 3 cups, so I used the rest of the ingredients in this recipe instead of butter and eggs recommended on the package. Turned out great. My husband was on a vegan lent diet and loved them. And I saved a bunch of money since I didn't have to buy more rolled oats, wheat flour, and sugar than I would've used.
     
  3. Maria K.
    This was great, I used chunky peanut butter, 1/2 cup of sugar and replaced half the flour with polenta after seeing it in a Betty Crocker recipe. It's a REALLY yummy change of flavor from regular cookies and gives it a heartier flavor. No joke. Try these.
     
  4. kitsch kitchen
    I wanted to love these based on all the reviews, but they were just okay. I used a small banana and substituted with agave for some of the sugar. The consistency was like that of a muffin with a slightly crusty exterior. Won't bake again in a hurry, but still edible.
     
  5. canthelpmyself
    These biscuits are devine... really. I reduced the sugar to 3/4 and that was very sweet so next time I'll be going down to 1/2-1/3 cup. I used peanut butter and walnuts and we loved them. They are soooo quick to put together. I also used wholemeal spelt flour. I made 14 bisuits (65grams each) and cooked them on a slightly lower temp for 13 minutes. If anyone is interested when made into 14 biscuits they are 7 WW points each. I will also try making them with sultanas instead of chocolate and making them slightly smaller. Thank you very much for posting
     

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