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A crispy exterior paired with chewy, chocolatey oats make these easy vegan double chocolate oatmeal cookies simply irresistible!


Servings

24 Cookies

Total time

25 minutes

Courses

Dessert


Ingredients

  • dry Ingredients:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ¼ cup cocoa
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegan chocolate chips
  • wet Ingredients:
  • ½ cup granulated sugar
  • ½ cup golden yellow sugar
  • ¼ cup coconut oil (room temperature)
  • 1 flax egg
  • 2 tbs dairy free milk
  • 1 tsp vanilla extract


Method

  1. For the flax egg, combine 1 tbs ground flax and 3 tbs warm water. Set aside to thicken
  2. In a medium bowl, combine oats, flour, cocoa, baking soda, and salt
  3. In a large bowl, combine cane and golden yellow sugars. Using a stand or electric mixer, cream sugars with softened coconut oil. Use a fork to break up any left over large chunks of coconut oil and mix again
  4. Add flax egg, milk, and vanilla extract to sugar mixture. Mix a little more
  5. Add dry ingredient mixture to wet, and stir until fully incorporated
  6. Fold in chocolate chips
  7. Chill dough for at least 30 minutes (otherwise the cookies will spread too much! - no bueno)
  8. Preheat oven to 350 °F
  9. Scoop 1.5 tbs of dough onto a parchment or silpat lined baking sheet
  10. Bake for 11-14 mins. Allow cookies to set for a few minutes on the baking sheet, then transfer to a wire rack to fully cool
  11. Enjoy!

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