Vegan Oatmeal Chocolate Chip Cookies
Crispy on the outside, chewy in the middle. So easy to make with no weird ingredients.
Crispy on the outside, chewy in the middle. So easy to make with no weird ingredients.
- Carbohydrate 28.5663251341373 g
- Cholesterol 22.87734375 mg
- Fat 9.05777645845403 g
- Fiber 0.8615479384916 g
- Protein 1.74539718875167 g
- Saturated Fat 5.5377323958525 g
- Serving Size 1 1 cookies (roughly...depending on how much dough you (44g)
- Sodium 189.531145996269 mg
- Sugar 27.7047771956457 g
- Trans Fat 0.693765520873151 g
- Calories 200 calories
Step-by-step
- Preheat your oven to 350F (180C). Lightly grease a baking pan.
- In a large bowl, whisk together all the dry ingredients.
- In a medium bowl, add all the wet ingredients, and use a beater to cream the vegan butter and sugar together. Dump the wet ingredients into the dry, and mix. I find different vegan butter brands have different moisture contents, so if you find the dough is a little dry, add up to 1 Tablespoon of water until the dough holds together. When it just comes together stir in the chocolate chips. Feel free to snack on cookie dough, it can be eaten raw!
- Take two tablespoons of cookie dough and roll into a ball and place on the prepared baking sheet. Repeat until you have used up all the cookie dough. Bake 14 to 18 minutes, the cookies will have spread but look almost raw, they should be golden on the on underside. Let cool on the pan to let the cookies set.
Standard measurements on a recipe card omit the crucial behavior of fats at varying room temperatures, which dictates whether these cookies spread too thin or hold their shape. Adjusting formulations for dietary preferences relies heavily on understanding how plant-based alternatives behave during creaming. Double or halve the batch easily by maintaining exact proportional ratios of flour to binding agents, though scaling down may require a smaller mixing vessel to properly aerate the vegan butter.
- Cream the cold vegan butter and sugars thoroughly until pale to incorporate microscopic air pockets that drive proper oven spring.
- Add up to one tablespoon of water incrementally if the dough appears overly crumbly due to the specific moisture content of your chosen plant butter brand.
- Bake at 350 degrees Fahrenheit for 14 to 18 minutes until the undersides turn golden while the centers retain a soft, almost underbaked appearance.
- Allow the baked batch to cool completely on the hot pan so residual thermal energy sets the structure before transfer.
Rolled oats provide the structural backbone that balances the sweetness of combined white and brown sugars. Proper cooling on the baking sheet ensures structural integrity without requiring eggs or dairy.
