Vegan Chocolate Fudge Oatmeal Cookies Recipe

Name: Vegan Chocolate Fudge Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Oats Or Rolled Oats; 1/2 cups White Whole Wheat Flour; ⅓ cups Unbleached All Purpose Flour (or More Whole Wheat); ⅓ cups Cocoa Powder; 1/4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; ⅓ cups Canola Oil; 3/4 cups Sugar; ⅓ cups Almond Or Soy Milk; 1- 1/2 teaspoon Vanilla; 1/4 cups Chocolate Chip; 1/4 cups Vegan White Chocolate Chips (or More Chocolate Chips)

Servings: persons

1 cup Whole Oats Or Rolled Oats
1/2 cups White Whole Wheat Flour
⅓ cups Unbleached All Purpose Flour (or More Whole Wheat)
⅓ cups Cocoa Powder
1/4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
⅓ cups Canola Oil
3/4 cups Sugar
⅓ cups Almond Or Soy Milk
1- 1/2 teaspoon Vanilla
1/4 cups Chocolate Chip
1/4 cups Vegan White Chocolate Chips (or More Chocolate Chips)

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1.
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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2.
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In a medium bowl, stir together the oats, flours, cocoa powder, baking powder, baking soda, and salt.
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3.
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In a large bowl, beat the oil and sugar until completely blended.
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Add the almond milk and vanilla to the mixture.
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4.
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Add the dry ingredients to the wet ingredients, half the amount at a time, mixing until just blended.
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Then fold in the chocolate chips.
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5.
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Drop by rounded 1 1/2 to 2 tablespoonfuls (I love big chewy cookies) on the cookie sheet.
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I prefer using a cookie scoop because this dough is very wet.
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The scoop keeps your hands clean and helps pack in the cookie dough for nice thick chewy cookies.
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Bake for 10-12 minutes or just until the edges are firm.
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Let cool slightly on a cooling rack.
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To keep them soft and chewy, while still warm place in an airtight container to store.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Whole Oats Or Rolled Oats, 1/2 cups White Whole Wheat Flour, ⅓ cups Unbleached All Purpose Flour (or More Whole Wheat), ⅓ cups Cocoa Powder, and more.

Yes, Vegan Chocolate Fudge Oatmeal 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.

That's it — enjoy your meal!

Vegan Chocolate Fudge Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions