Healthy cookie are always a good idea! And these Vegan oatmeal chocolate chip cookies will satisfy your sweet tooth as well as being good for you!
They are super easy to make in one bowl. No added sweetener so it is important that you use really ripe bananas here. The chocolate adds sweetness, use your favorite chocolate chips. In this recipe I used a vegan dark chocolate, I just looove dark chocolate.
If you are like me and have a sweet tooth but trying to eat healthy, I think you are really going to enjoy these cookies.
- They are chewy
- Speckled with chocolate chips
- Refined sugar free
- Pieces of crunchy nuts
- Easy to make in 1 bowl
What kind of oats are the best ones for Oatmeal cookies?
I like to use old fashioned oats in this recipe. They give the cookies a slight chewy texture, but quick cooking oats can also be used if you like a finer texture.
Ingredients needed to make these Vegan oatmeal chocolate chip cookies:
- Almond milk, my favourite milk to bake with and I always use unsweetened. But feel free to use any kind of milk you have available, make sure its dairy free if you want to keep these cookies vegan.
- Chia seeds, they are high in fiber, antioxidants and protein
- Bananas, make sure you use really ripe bananas. Those black spots are your friends and makes sure these cookies turns out sweet and delicious.
- Oats, regular oats or quick cooking ones can be used. If you want these cookies to be gluten-free, make sure to user certified gluten-free oats.
- Almond flour, almond meal can also be used for a little courser texture
- Almonds, natural, unsalted and chopped. You can also use walnuts, hazelnuts or
- Chocolate chips, I used vegan dark chocolate chips here. Use any kind of chocolate chips you like but to keep these cookies refined sugar free, make sure your chocolate is sugar free. You can also use your favourite chocolate bar chopped into chunks.
- Almond or peanut butter, I used all natural almond butter here.
- Cinnamon, for a little bit of spice that complements the banana and chocolate so well.
- Pinch of salt, to bring out all the flavours, I use sea salt.
How to make these Vegan Oatmeal Cookies:
- First, start by preheating the oven.
- Then take out a mixing bowl. Mix together the chia seeds and almond milk and let sit for 10 minutes to thicken up.
- When the chia seeds and almond milk have thickens up, add the rest of the ingredients and stir well. Let the batter rest for 10 minutes to thicken up.
- Place of a parchment paper lined baking sheet. Scoop out about 1 ½ tablespoon of the batter and roll into a ball. Place it on the cookie sheet and slightly push the dough down to a cookie shape. The cookies won’t really spread in the oven so make them into the side you want to eat.
- Bake off the cookies, they should still be soft in the middle when you take them out of the oven. Let them cool down before removing them.
How to store these Vegan Oatmeal Cookies:
Store these cookies in an air tight container in room temperature for up to 4-5 days. But mine are usually long gone before then!
You also freeze these cookies in an airtight container. The cookie dough can also be frozen. Portion out the cookie dough and freeze it to bake later. Simply take the cookie dough balls out of the fridge and place directly on the cookie sheet, no need to let them defrost but add a few more minutes to the baking time.
If you enjoy these Oatmeal cookies, here are some more cooke recipes for you:
These Vegan oatmeal chocolate chip cookies are healthy, gluten-free and super easy to make in one bowl. Also refined sugar free.
- ¼ cups (125ml) almond milk
- 2 tablespoon chia seeds
- 2 very ripe bananas, mashed
- ¾ cups oats
- ¼ cups almond flour
- ¼ cups chopped almonds
- ¼ cups chocolate chips
- 2 tablespoon almond or peanut butter
- 1 ½ teaspoon cinnamon
- pinch of salt
Pre heat the oven to 175C (350F)
Mix the chia seeds and almond milk and let sit for 10 minutes to thicken up.
Then add the rest of the ingredients and stir well. Let the batter sit for 10 minutes.
Take 1 ½ tablespoon of the batter and roll into a ball. Place of a parchment paper lined baking sheet. Push the ball down to a cookie shape.
Bake in the oven for 15-18 minutes, they should still be soft in the middle.
Let them cool down and then store in an air tight container for up to 5 days