The Crispiest and Chewiest Vegan Chocolate Chip Oatmeal Cookies
Crispy Vegan Chocolate Chunk Oatmeal Cookies!
Crispy and chewy chocolate chip oatmeal cookies with walnuts are in the house! They are, they’re in my house and I predict that they’ll last two days tops. If my kids were home they’d be gone by now, but it’s just me, the hubby, and the pups, and we have willpower. LOL!
Not true in this case.
I’ve made a few chocolate chip cookie recipes—this and this—on this blog since Alex and I started this little place of ours on the web in 2014, but these, they’re truly the best that I’ve made. I’ve been practicing and feeding my neighbors, and they all agreed that these are in first place. For now anyway.
There are hundreds, maybe thousands of chocolate chip cookie recipes on the web, and most of them call for a cup of butter and several cups of sugar. Not these. I reduced the amount of sugar and only used a half of a cup of coconut oil, and still managed to create a cookie that’s crispy on the outside and chewy on the inside.
These pretty babies are packed full of Enjoy Life vegan chocolate chunks, oats, and walnuts. The cookies are sweet, but not so much so that they make you think about calling your dentist for a checkup. They also contain just enough coconut oil to make them crispy and chewy, but not so much that you have a layer of oil on your tongue after you’ve finished eating one.
FYI, I’m working on some cookie recipes that use nut/seed butter in place of coconut oil and vegan butter, but they haven’t turned out well enough for me to share them with you. They either taste too much like the nut butter or they’re too soft or too dry. I’ll keep trying.
In the meantime, I hope you’ll give these a try. I’m happy that I’m logging so many miles in my running shoes these days, because I can’t stop eating these crispy vegan chocolate chunk oatmeal cookies with reduced sugar and coconut oil.
Notes on the Flour: I used whole wheat flour for this recipe. You can use all-purpose flour if you like but the texture will be lighter.
Notes on the Sugar: I used brown sugar and raw white sugar to make these cookies. You could also use coconut sugar in place of the white sugar.
Notes on Baking: Every oven is calibrated differently so it’s important to keep an eye on your cookies while they’re baking. I baked mine for ten minutes in a 350° oven. Take them out when they begin to brown so you don’t overbake them.
Do us a favor, we want to show the world that plant-based foods are delicious and exciting. So let's connect and share all of this awesomeness with the world. Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Veganosity is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We make a small commission when you order from Amazon. It helps us afford the groceries to develop all of our recipes, and to pay for the maintenance of our site. We thank you in advance for your consideration.
Crispy Vegan Chocolate Chunk Oatmeal Cookies
- Note: Make the flax eggs first so they have time to thicken.
- 1 tablespoon of ground flax seed + 3 tablespoons of water
- Dry ingredients:
- 1 and ½ cups of whole wheat flour
- 1 cup of whole oats
- 1 teaspoon of baking soda
- 1 teaspoon of ground sea salt
- Wet ingredients:
- ½ cup of coconut oil
- ½ cup of brown sugar
- ½ cup of raw or regular white sugar
- 1 teaspoon of vanilla
- Additional ingredients:
- ¼ cup of water plus 2 to 3 tablespoons
- 1 cup of vegan chocolate chunks or chips
- 1 cup of walnut pieces optional
- Preheat the oven to 350° and line a baking sheet with parchment paper so the cookies don’t stick and for easier cleanup.
- Whisk the flax seed and water together with a fork and set aside.
- In a medium bowl whisk the flour, oats, baking soda, and sea salt together and set aside.
- In a large mixing bowl beat the coconut oil, sugar, flax egg, and vanilla together with a paddle on medium speed until the mixture is thick and creamy.
- Add the flour mixture to the mixing bowl and beat on a slow speed. Add the water and beat until the dough is thick and sticks together well. Fold in the chocolate chips and the walnuts until evenly distributed.
- Scoop out heaping tablespoons of cookie dough onto the baking sheet. Separate each cookie an inch apart. Bake for 10 to 11 minutes or until the cookies just begin to brown. Don’t overbake or you’ll get a hard cookie.
- Cool on the baking sheet for five minutes and transfer the cookies to a cooking rack until the bottoms are completely cool.
- Store in an airtight container for up to a week or freeze for sixty days.