Crispy Vegan Oatmeal Chocolate Chip Cookies
These Crispy Vegan Oatmeal Chocolate Chip Cookies are JUST like the ones you would get at a coffee shop! Extra-large with crisp edges, a soft center, and delicious!
Have you ever been to a coffee shop and as you are drooling at their pastry case, you wonder how they can make their cookies absolutely perfect? Today I am going to show you how!
You will fall in love with these crispy vegan oatmeal chocolate chips cookies! They are near the top of my list when it comes to favorite vegan cookies.
My Other Favorite Vegan Cookie Recipes:
- Applesauce Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies – Vegan and Gluten Free!
- Vegan Banana Chocolate Chip Cookies | The BEST Healthy Cookies Ever!
- Vegan Brookies
Let me just warn you, these are not your average sized cookies. This recipe makes 10 extra-large coffee shop style cookies, if you think you are going to want more, just go ahead and do yourself a favor and make a double batch! You can thank me later!
Ingredients for Vegan Oatmeal Chocolate Chip Cookies
Coconut Oil – You will be melting your coconut oil, but make sure it’s cooled before adding to the cookies
Maple Syrup
Rolled Oats – Not the quick-cooking kind! If you are looking for gluten-free, Bob’s Red Mill is a great brand!
Whole Wheat Pastry Flour – See the tips below related to substitutes
Chocolate Chips – Dark chocolate chips are my favorite, and if you are looking for a natural brand I highly recommend you try Lily’s Dark Chocolate Chips.
Other ingredients: vanilla, baking soda, baking powder, salt
Kitchen Tools Needed to make Crispy Cookies:
- Baking Sheet
- Cookie Scoop
- Mixing Bowls
- Wire Rack
What’s the Difference Between Whole Wheat Flour and Whole Wheat Pastry Flour?
Whole wheat pastry flour is more finely ground than whole wheat flour. This leads to a lighter and fluffier cookie and other baked goods. Pastry flour works great for muffins, pancakes, and cakes. Most local stores carry pastry flour, one of the best brands is Bob’s Red Mill pastry flour.
Want to see my other preferred baking ingredients and favorite cooking gadgets? You can shop at my Amazon store!
I don’t have pastry flour, can I substitute for whole wheat flour?
It’s not recommended. Whole wheat flour is much heavier which will cause your cookies to be denser rather than light and fluffy. But if you are in a pinch you can use all-purpose flour.
How To Store Vegan Oatmeal Chocolate Chip Cookies
Be sure to let the cookies cool completely then store in an airtight container so they are just as fresh the next time you reach for one!
I am so excited for y’all to try these, be sure you tag me on Instagram so I don’t miss anything! See you over there!
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Other Whole Wheat Recipes You Will Fall in Love With:
- Healthy Whole Wheat Oatmeal Sweet Potato Waffles
- Whole Wheat Chocolate Chip Zucchini Bread
- Whole Wheat Double Chocolate Pumpkin Bread
- Whole Wheat Oatmeal Apple Pie Cookies
More Vegan Oatmeal Recipes to Try!
- Vegan Blended Baked Oats
- Chocolate Baked Oats (Vegan, Gluten Free, High Protein)
- Banana Breakfast Bars (Vegan + GF)
- Vegan Baked Oatmeal (No sugar added)
- Vegan Gluten Free Waffles
Crispy Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 Cup Coconut Oil softened at room temperature
- 1/2 Cup Maple Syrup
- 1/2 Tsp Vanilla Extract
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 3/4 Cup White Whole Wheat Flour
- 1 Cup Rolled Oats
- 2/3 Cup Dark Chocolate Chips
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Add softened coconut oil, maple syrup, and vanilla into a small bowl and stir well to combine, mixing with a spoon until they're fully incorporated and creamy.
- Add all remaining ingredients and stir to combine.
- Scoop cookie dough onto your prepared baking sheet.
- Bake for 10-12 minutes, or until cookies are flattened and golden around the edges, but still soft in the middle. Let cookies cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store for up to 5 days or in the fridge for two weeks.
- Makes about 10 large cookies.
These are delicious! I increased the salt to 1 tsp, and the Vanilla Extract to 1.5 tsp. Also, I put the dough in the fridge to harden it because it was too runny to make balls. Then after making all the balls (50 gm), I let them sit out to reach room temperature before baking. If they are cold, they don’t flatten out nearly as much.
These cookies are SO GOOD!! Super easy to throw together, and probably my fav chocolate chip cookie that I can remember eating — crunchy on the outside and chewy on the inside!! The only ‘tweaks’ I made are that I forgot the 2 tablespoons of coconut oil (missed that part!), and I flattened them out a smidge on the cookie sheet before baking. Will be making these often!!
so good and easy to make! everyone loved them
Great cookies. But they didn’t flatten out like the picture. I dont know what went wrong.