Vegan Chocolate Chip Oatmeal Cookies

Vegan Oatmeal chocolate chip cookies recipe

These easy vegan chocolate chip cookies contain my favorite baking secret—using applesauce as a substitute for a lot of the fat and sugar used in conventional baked goods. Send them in the lunchbox, or serve with coffee or tea. This makes a generous batch, so if you have a small household, you can cut the recipe in half. Or go ahead and make the entire recipe and freeze some in an airtight container for future enjoyment.

Makes: 30 to 36

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup natural granulated sugar
    (or coconut sugar or date sugar)
  • 1/4 cup unsweetened cocoa powder
  • Generous pinch or cinnamon
  • 2 tablespoons ground flaxseeds or chia seeds, optional
  • 1 cup applesauce (or a bit more as needed to make a smooth yet stiff batter)
  • 2 tablespoons safflower oil
  • 1 teaspoon vanilla extract
  • 1 to 1 1/4 cups semi-sweet chocolate chips, preferably cane juice sweetened
  • 1/2 cup chopped walnuts, optional, or walnut pieces to top cookies

Preheat the oven to 350 degrees F.

Combine the first 7 (dry) ingredient in a mixing bowl plus the optional flaxseeds and stir together.

Make a well in the center of the dry ingredients and add the applesauce, oil, and vanilla. Stir together until the wet and dry ingredients are completely mixed.

Work in the chocolate chips and optional walnuts, or reserve walnuts to top cookies, as shown in the photos. Drop the batter onto lightly oiled or parchment-lined baking sheets in slightly rounded tablespoonfuls, then flatten with your palm or a fork.

Bake for 10 to 12 minutes, or until the bottoms are just beginning to turn golden brown. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.

Vegan Oatmeal chocolate chip cookies


8 comments on “Vegan Chocolate Chip Oatmeal Cookies

  1. Ruth

    My pleasure, I *always* love your recipes… because they always work out so reliably well. I’ve bought several of your cookbooks through the many years, & they make great gifts. Thank you for all you do!

  2. Dru

    I’ve made this recipe several times as written…delicious! This morning I planned to make another batch, only to find myself without several ingredients. Ultimately, I added 1/2 teaspoon almond extract (I still used the specified vanilla), substituted 1/2 cup raw cocoa nibs for the chocolate chips, and pressed whole almonds into the tops of the cookies. Also delicious! Thanks for all of your good work, Nava!

  3. Nava Post author

    Amelia, sorry for the delayed response. We’re working on getting nutritional data on the recipes.

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