Vegan Oatmeal Chocolate Chip Cookies

I love baking recipes that are so quick that they’re done before the oven preheats, haha! This is a very simple recipe for vegan oatmeal chocolate chip cookies. Feel free to swap out the chocolate for unsweetened raisins, or you can do a mix of chocolate and raisins! Instead of refined flours and sugars, this cookie recipe uses oats and ground almonds, as well as pure maple syrup. Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are full of healthy fats and there is even 4 ½ grams of protein per cookie. It’s also rich in magnesium, selenium, zinc, vitamin B2, and vitamin E!

Vegan Oatmeal Chocolate Chip Cookies

This has been my go-to dessert recipe lately because it is seriously SO QUICK to make and the clean up is very minimal. I also love that these cookies are fairly nutritionally dense, so it’s really a win-win! This recipe makes 12 cookies. Sometimes for fun I like to make mini cookies that are around half the size. If you decide to do this, just keep on eye on the cookies because they will need less time in the oven. They should be done in 10 minutes or less than that. The shorter you cook them, the softer and chewier they’ll be. If you like a crunchy cookie, just cook them longer and keep and eye on them. They’re done when the bottoms are golden brown!

Vegan Oatmeal Chocolate Chip Cookies


Oatmeal Chocolate Chip Cookies

A delicious, vegan, gluten free chocolate chip cookie recipe!

  • 1 cup rolled oats
  • ½ cup almond flour or ground almonds
  • 1 tsp chia seeds
  • 1 tsp cinnamon
  • ¾ tsp baking soda
  • Pinch of salt
  • ½ cup almond butter
  • ⅓ cup pure maple syrup
  • ½ tsp pure vanilla extract
  • 3 tbsp mini vegan dark chocolate chips or chopped dark chocolate
  1. Preheat the oven to 350 degrees Line a baking tray with parchment paper and set aside.
  2. In a large bowl, add the oats, almond flour, chia seeds, cinnamon, baking soda, and salt. Mix to combine. If you don’t have almond flour, you can quickly blend almonds in a high powered blender until you achieve a flour consistency.
  3. To the bowl, add the almond butter, maple syrup, and vanilla. Use a large spoon to mix and combine well. Note that you don’t want to leave the batter sitting too long because you don’t want the chia seeds to absorb the liquid.
  4. Fold in the chocolate chips (and/or raisins if using). Measure 1 heaping tbsp of the dough and roll it into a ball. Place it on the cookie sheet and press down to form a cookie shape. Repeat with the rest of the dough.
  5. Bake the cookies in the centre rack of your oven for 11-12 minutes, or until the bottom of the cookies are just starting to turn golden brown.
  6. Remove the cookie sheet from the oven and allow the cookies to cool. Serve and enjoy! Store leftovers in an airtight container.

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