Chocolate Chip Oatmeal Cookies {Vegan}

I love chocolate chip cookies, in all forms: with or without nuts, coconut, double chocolate, thin and crunchy, soft and chewy, if it’s got chocolate chips in it, I’m in.

So, when my sis (-in-law), The Running Mom, offered me a vegan chocolate chip cookie a few weeks ago, I scarfed it down pretty quickly. I have to say, I’ve made a lot of vegan desserts, but never vegan chocolate chip cookies. As soon as I finished eating the one two three cookies, all I could think was: why haven’t I made these before?!!!

So, I decided to ‘veganize’ my favorite chocolate chip cookie recipe. It was pretty easy to substitute the eggs and butter with flax seed meal and coconut oil, and still keep that awesome chocolate chip cookie flavor.

Trust me, this is one great cookie.

{Vegan} Chocolate Chip Oatmeal Cookies

Makes about 24 cookies

Ingredients:

• 1 tablespoon flax seed meal
• 3 tablespoons water
• 1-1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 cup oats
• 1 cup (vegan) chocolate chips

Instructions:

• Preheat the oven to 350° and line two baking sheets with parchment paper.
• In a small bowl, whisk together the flax seed meal and water, and set aside for 5 minutes.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt, and set aside.
• In the bowl of your mixer, beat together the coconut oil, brown sugar and vanilla on medium speed until combined.
• Beat in the flax seed mixture, scraping down the sides of the bowl until well-combined.
• Add in the flour mixture on low speed, and mix together until all of the flour mixture is incorporated.
• On low speed, mix in the oats and chocolate chips.
• Use a small cookie scoop to measure out the cookie dough onto the lined baking sheets.
• Bake the cookies at 350° for about 12 minutes, until the cookies are set and lightly golden.
• Let the cookies cool on the baking sheet for 10 minutes, then cool completely on a cooling rack before enjoying!

Original recipe by La Casa de Sweets