Vegan Healthy Oatmeal Chocolate Chip Cookies
These wholesome oatmeal cookies combine the richness of almond butter and coconut oil with the sweetness of maple syrup and coconut sugar. Loaded with chocolate chips and crunchy walnuts, they deliver classic cookie satisfaction with better-for-you ingredients. The flax eggs and oat flour create a tender texture that's slightly chewy with delightful crispy edges. Perfect for afternoon snacks, lunchbox treats, or whenever you want a guilt-free cookie that doesn't sacrifice on flavor.
Ingredients
- ¼ cup coconut oil, melted
- ½ cup almond butter, unsalted natural creamy
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons maple syrup, pure
- 2 flax eggs, 2 tablespoons golden ground flaxseed + 6 tablespoons water whisked together set for 15 minutesregular eggs2 eggsvegetarianadds eggs
will change texture slightly
- 1 teaspoon vanilla extract, pure
- 2 cups rolled oats, gluten free
- ¾ cup oat flour, gluten free very finely ground
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips, sugar free or vegan
- ½ cup walnuts, chopped(optional)
- 3 tablespoons chocolate chips, sugar free or vegan for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper
- 2
Whisk together coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla until mixture resembles caramel
- 3
Stir together oats, oat flour, baking powder, cinnamon and salt in a large bowl
- 4
Pour wet mixture over dry ingredients and fold until well mixed
- 5
Fold in chocolate chips and walnuts
- 6
Scoop cookie dough balls onto prepared baking sheet and flatten slightly with a fork
- 7
Optionally dot cookie tops with additional chocolate chips
- 8
Bake for 12-18 minutes until edges are set
- 9
Cool on baking sheet for 10 minutes before transferring to cooling rack
Tips
Make sure homemade oat flour is very finely ground rather than coarse for best texture.
Cookie dough will be sticky - this is normal and helps create the chewy texture.
Let cookies cool on the baking sheet for 10 minutes before moving to prevent breaking.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months
Cookie dough can be scooped and frozen on baking sheets, then stored in freezer bags for up to 3 months
Serve at room temperature with milk or enjoy as a grab-and-go snack
Common Mistakes
Don't overbake or cookies will become dry - they should still look slightly underdone when removed
Allow proper cooling time on the pan to prevent cookies from breaking when transferred
Substitutions
Dairy-Free Swaps
General Alternatives
will change texture slightly
FAQ
Can I make these without flax eggs?
Yes, substitute 2 regular eggs or try 1/4 cup applesauce, though texture will be slightly different.
How long do these cookies keep?
Store in an airtight container for up to 1 week at room temperature or freeze for 3 months.
Can I use regular chocolate chips?
Absolutely! Any chocolate chips work, though sugar-free or vegan versions keep the recipe healthier.