Vegan Chocolate Oatmeal Cookies Recipe

 Posted on August 31, 2024  |  3 minutes  |  513 words  |  Valentine Belue
Democracy Dies in Darknessclock1 hour courseDessertStart CookingComment on this storyAdd to your saved recipesBy Cara Pitts

These soft chocolate oatmeal cookies are bakery owner Cara Pitts's vegan take on a family-favorite recipe from her mother's Betty Crocker cookbook. While the challenge of veganizing this classic was real, using flaxseed and applesauce as binders makes for a delightful texture and taste. Chocolate chunks and walnuts add even more textural interest and flavor.

Make ahead: Refrigerate the dough for up to 1 day, but bring to room temperature for 15 to 20 minutes before scooping and baking.

Storage: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

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Ingredients

measuring cup

Servings: 24 (makes 24 cookies)

Directions

Time Icon Active: 40 mins| Total: 1 hour

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.

  • Step 2

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.

  • Step 3

    To make the flax egg, in a small bowl, whisk together the ground flaxseed with the water and let rest until thickened, 5 to 7 minutes.

  • Step 4

    Using a stand mixer fitted with the paddle attachment, or hand mixer and a large bowl, beat together the butter and sugar on medium speed until smooth and creamy, 3 to 5 minutes. Scrape down the bowl. Add the flax egg, applesauce and vanilla, and mix on low speed, gradually increasing to medium, until thoroughly combined. Scrape down the bowl as needed. On low speed, gradually add the flour mixture, increase to medium speed and mix until thoroughly combined.

  • Step 5

    Remove the bowl from the mixer and, using a flexible spatula, fold in the oats, chopped chocolate, if using, and nuts.

  • Step 6

    Using a No. 30 disher or 1-tablespoon measuring spoon, scoop 2-tablespoon portions of dough (35 grams) onto the prepared pans, spacing about 2 inches apart. Sprinkle with the flaky salt, if using. Bake one pan at a time, 13 to 16 minutes, or until the cookies are puffed, with a matte — not wet — top and the edges are just set. The cookies will be somewhat soft but will firm as they cool.

  • Step 7

    Cool on the sheet pans for a few minutes before transferring the cookies to a wire rack to cool completely.

    • Substitutions

    Nut-free? >> Use more chocolate or a seed of your choice, if desired.
    Want a non-vegan cookie? >> Use 1 large egg in place of the flaxseed and water, and regular butter instead of the vegan version.

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    Nutritional Facts

    Per cookie

    • Calories

      117

    • Fat

      6 g

    • Saturated Fat

      3 g

    • Carbohydrates

      15 g

    • Sodium

      90 mg

    • Cholesterol

      0 mg

    • Protein

      2 g

    • Fiber

      1 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Cara Pitts, co-owner of Southern Roots Vegan Bakery in San Antonio.

    Tested by Joe Yonan, Becky Krystal and Alexis Sargent.

    Published December 4, 2023

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