Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!
Hello there Chocolate Chunk Oatmeal Cookies!
Notice that the word chunk is not chip. And the word oatmeal is not grain-free. That’s because we are kicking it back to old school FOF style. One-upping the humble chocolate chip cookie with hunky chunks. Adding a little breakfast flair à la oatmeal. Putting my almond flour obsession on pause long enough to remember that we love oat flour too. But not holding back with the almond butter because nutty fats = crispy edges. Tossing in an applesauce option for you my low-fat cookie lovers. Chunking in that rough-chopped dark chocolate. And, not to sound dramatic but, pulling them out of the oven more than a little awestruck by the toasty perfection that awaits.
We’re talking the kind of golden edges that are worth burning your fingers for to get them to your face faster. The kind that beg to be on insta. The kind that make the non vegan/gf cookies of your youth jealous. The kind that make you want to bake batch after batch just to experience that glorious oven-opening moment on repeat.
If you can’t tell I’m a little smitten.
And that batch I tested with peanut butter…more than a little smitten.
There is a lot more to love than just the edges though. Like how they can be made CRISPY or CHEWY to fit your cookie mood.
Nut butter > crispy cookie. Freshly baked for the full 15, they are borderline crunchy. In a very satisfying, impossible to eat without crumbs, perfect for dunking in milk kinda way. But take them out a couple of minutes early or wait until day two, and they soften juuuuuuuust a little to a very YUM place.
Applesauce > chewy cookie. Lower fat and less crunch, but still beautifully golden on the outside of a soft and oaty interior. I like these best the first day, after that they lose the contrast and are chewy all the way through.
More things to love:
- just 8 ingredients, nothing fancy.
- one bowl and 10 minutes (if even!)
- gluten-free, oil-free, refined sugar-free.
- chocolate chunks.
- healthier than your average cookie.
- did I mention the chocolate chunks?
- very shareable…or not.
Happy gloriously golden-edged cookie-making to you!
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Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!
Ingredients
- 1/2 cup (130g) almond butter (*see notes for applesauce option)
- 1/3 cup (115g) maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup (80g) rolled oats
- 1/2 cup (60g) oat flour
- 1/4 cup (35g) dark chocolate chunks
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the almond butter (or applesauce), maple syrup, vanilla, and salt.
- Stir to combine.
- Add the oat flour, oats, and baking soda. Mix to form a thick dough.
- Fold in the chocolate chunks.
- Drop spoonfuls of batter onto a pan lined with parchment paper. Press lightly to flatten.
- Bake for 15 minutes at 350F.
- Remove from the oven and cool for 10 minutes before eating.
- Keep in an airtight container, ideally in the fridge, for up to a week.
Notes
*For the applesauce version, replace the almond butter with 1/4 cup (60g) unsweetened applesauce and add an extra 1/2 cup (60g) oat flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18
- Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
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