Vegan Oatmeal Chocolate Chip Cookies

The claim to "the best" cookie is a big one, but as far as dairy free cookies go, this really is the best dairy free oatmeal cookie recipe without eggs! They have chewy, tender centers, a slightly crunchy exterior, and pockets of sweetness from the chocolate chips. There's just something about oatmeal cookies that are so cozy and comforting. You can enjoy them year round for a late night sweet treat, party dessert, or as nostalgic holiday cookies. My dairy free and egg free oatmeal cookies are thick, soft, and chewy with perfectly crispy edges. They're vegan friendly and can easily be made gluten free.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 24 cookies

Calories: 147 kcal per serving

Ingredients

1 tbsp - ground flaxseed
3 tablespoons - water
½ cup - vegan butter
¾ cup - brown sugar
¼ cup - granulated sugar
1 tsp - vanilla extract
1 cup - all purpose flour
1 ½ cups - old-fashioned oats
1 tsp - baking soda
½ tsp - ground cinnamon
½ tsp - salt
1 cup - dairy free chocolate chips

Instructions

Mix the ground flaxseed and water in a small bowl and set aside to gelatinize into a flax egg.
In the bowl of your stand mixer with the paddle attachment or a large bowl using a handheld mixer, beat the softened butter, brown sugar, and granulated sugar until creamy, about 1-2 minutes. Add in the flax egg and vanilla, scraping down the sides of the bowl as needed.
Add the flour, oats, baking soda, cinnamon, and salt. Mix on low-medium speed until just combined, then fold in the dairy free chocolate chips.
Cover the bowl and refrigerate for 30 minutes. Once refrigerated, preheat the oven to 350F and line two baking sheets with parchment paper.
Using a 1 tablespoon cookie scoop, roll the cookie dough into balls and place each on the baking sheets.
Bake for 12 minutes, or until the cookies are lightly golden around the edges are set. It's okay if the centers look a little underdone, the cookies will firm up while cooling. For crunchy cookies, cook for an extra 1-2 minutes.
Once cooked, remove from the oven and let cool for 5 minutes on the baking sheets before transferring them to a wire rack.
Store oatmeal cookies in a sealed container at room temperature for 3-5 days or in the freezer for up to 2 months. Thaw for 30 minutes at room temperature before enjoying.

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