These vegan chocolate chip oatmeal cookies are thick and chewy and delicious! A sprinkle of sea salt takes these over the top!
There are two things you should know about me and oatmeal cookies.
1. ALWAYS chocolate chips over raisins. I just cannot get on board with raisins. It’s too disappointing, they look like chocolate chips, but then you take a bite, and they are so not chocolate chips.
2. Oatmeal cookies are a totally acceptable breakfast food, even if they include chocolate chips. And if they include nuts? Well, then you are really all set, because protein and healthy fats! Such a good breakfast. :)
Before we had our boys, if we were headed out somewhere early in the morning, and I had oatmeal cookies in the house, I would take several cookies and a glass tumbler of milk in the car with me for breakfast. The non-travel cup full of milk in the cup holder used to drive Darryl nuts. Of course, he would have to drive, so I could dip my “breakfast” in milk. :) Anyway, these vegan chocolate chip oatmeal cookies are nice and thick, and include a generous sprinkling of sea salt on top. No raisins.
Why you’ll love these vegan chocolate chip oatmeal cookies:
- they’re thick and chewy
- they’re loaded with chocolate chips
- with a sprinkle of sea salt, they satisfy that sweet and salty craving
- they are perfect for packing in lunches!
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- 1 Tablespoon flax seed meal + 3 Tablespoons water
- ½ teaspoon vanilla
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt, plus more for on top
- 1½ cups gluten free old fashioned oats *
- ⅛ cup water or almond milk (or any non-dairy milk)
- 1 cup chocolate chips
- ½ cup chopped walnuts, optional
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
- In a small bowl or mug, make the flax egg: mix the water and flax meal together and let it sit for 5 minutes until it forms a gel.
- In a large bowl, cream the butter and sugars until light and fluffy
- Add the flax egg and vanilla and continue to mix. Add ⅛ cup water or non-dairy milk.
- Add the gluten free flour, baking soda, and salt. Mix until combined.
- Stop the mixer and stir in the oats, chocolate chips, and walnuts. If the dough is too dry at this point, add a little more liquid. Every gluten free flour acts a little differently, so if the dough seems crumbly, add a splash more water or almond milk.
- Take some of dough and roll into a ball about 1.5 inches wide and place on the cookie sheet. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
- Sprinkle cookies with sea salt.
- Bake at 350 degrees for 14-16 minutes.
- Makes about 20 cookies.
inspired by Quaker Oats.
Who else eats cookies for breakfast around here?
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