My Mom always said oatmeal cookies were her favorite because they seemed healthier. They kind of are though, oats have more fiber than just flour and it’s always good to get extra fiber right? I made these big Vegan Classic Chocolate Chunk Oatmeal Cookies at my last job at a deli that is no longer open and they were super popular. I was recently thinking about how good they were and decided to make some.
I love how easy these type of cookies are to make, just mix, roll into balls and bake on a pan. These don’t need any chilling or anything and they always turn out good. I always have oats on hand, and I use old fashioned oats in these. I use brown sugar instead of white granulated because it makes the cookies softer and chewier. For the fat I use coconut oil because it’s what I always have on hand. Plus it gives them a slightly sweeter flavor with a hint of coconut.
The dough for these is pretty delicious, I do always have a sample while I make them. They smell amazing while baking also. My husband was excited to eat some the minute they came out of the oven, and so was I. These are best served cooled for about 15 minutes but still warm. He said these are some of the best cookies! I have to agree, they are pretty darn delicious. If you love oatmeal cookies, definitely give these Vegan Classic Chocolate Chunk Oatmeal Cookies a try!
Vegan Classic Oatmeal Chocolate Chunk Cookies
Makes about 16
Ingredients:
- 3/4 cups coconut oil, warmed to liquid
- 1 1/2 cups brown sugar
- 2 Tbsp ground flax seed mixed with 3 Tbsp water
- 1 tsp pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 tsp sea salt
- 3 cups old fashioned rolled oats
- 1 cup vegan dark chocolate chunks
Directions:
- In a large mixing bowl, mix together the coconut oil, brown sugar, flax seed and water mixture, and vanilla until well combined.
- Mix in the flour, baking soda, baking powder, nutmeg, cinnamon and sea salt until smooth.
- Mix in the oats until well combined.
- Mix in the dark chocolate chips.
- Preheat the oven to 350F degrees, and line 2 sheet pans with parchment.
- Form cookies into about 1 1/2 inch balls and place on the trays, press down slightly.
- Place trays in the oven and bake for about 10-12 minutes until golden brown but still a little soft in the middle (not over-baked).
- Let cool for at least 15 minutes and enjoy!
Cookies can be kept in an airtight container at room temperature for 7 days, or frozen for 2 months in a freezer bag.
