Ingredients
1 tablespoon ground flaxseeds
2.5 tablespoons water
1/2 cup vegan butter, softened (8 tablespoons)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup dairy free chocolate chips
Instructions
- Mix the ground flaxseed and water in a small bowl and set aside to thicken.
- In a large bowl, beat the softened vegan butter, brown sugar, and granulated sugar until creamy (1-2 minutes).
- Mix in the flax egg and vanilla extract, scraping the sides as needed.
- Add flour, oats, baking soda, cinnamon, and salt. Mix on low speed until just combined.
- Stir in the chocolate chips using a spatula.
- Cover the bowl and refrigerate the cookie dough for 30 minutes.
- Preheat oven to 350°F and line two cookie sheets with parchment paper or lightly grease.
- Scoop about 1.5 tablespoons of dough onto the baking sheets, spacing them apart. Flatten slightly.
- Bake for 11-13 minutes, until tops are set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Old fashioned rolled oats give the best texture; quick oats can also be used.
- To make gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- The dough can be refrigerated for up to 4 days before baking.
- Freeze cookie dough balls or baked cookies; bake frozen dough with 2 extra minutes.
- Optional add-ins: raisins, cranberries, chopped nuts, or chopped vegan chocolate.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 13g
- Sodium: 111mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
