Chocolate Chip Oatmeal Vegan Cookies – a delicious recipe with whole wheat flour, sugar, baking powder, baking soda, soymilk, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
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1.
3
Mix together soy milk, oil, and vanilla.
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2.
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Then mix in all other ingredients except the chips and oats.
6
If batter is too dry, add in extra 1/4 cup of soymilk.
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3.
8
Add oats and chocolate chips.
9
Depending on the amount of oats you prefer, you might have to use the full 1 1/2 cups of soymilk to keep the batter the right texture, whereas if you only use 1/2 cup of oats 1 cup soymilk works fine.
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4.
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Spoon onto cookie sheet.
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I usually make these cookies huge (about 8 per batch), but they work if you make them smaller too.
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5.
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Bake at 350F for 13 minutes.
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(Less time if you make them smaller than I do.
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).
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6.
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ENJOY!
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:-) I usually store them in the fridge and reheat for 25 seconds in the microwave cuz I like them warm!
2268
kcal
Calories
114
g
Fat
276
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole wheat flour, ½ cup sugar (I use Florida Crystals evaporated cane juice instead), 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and more.
Yes, Chocolate Chip Oatmeal Vegan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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