These Small Batch Vegan Oatmeal Chocolate Chip Cookies were inspired by a recipe from Knox Village Soup, a publication serving beautiful Mid-Coast Maine. They were created by Wendy Andreson, whose goal was slightly healthier cookies made with pantry staples.
She did a good job with this recipe! I’m not vegan, but I appreciate the cookies are made with oil instead of butter, have fiber from the oats, and include nuts for a little protein. And I admit, I love that like a lot of vegan cookie recipes this one is “dump and stir”.
Oatmeal Chocolate Chip Cookies with Aquafaba
Since I was making small batch vegan oatmeal chocolate chip cookies, I was able to make the recipe twice – once with almond milk as a binder and once with liquid from a can of garbanzo beans (aquafaba). Both versions were fine, but I liked the texture of the ones made with aquafaba the best. Just for fun, I thew some unsweetened shredded coconut in as well.
Compared to my usual Chewy Vegan Oatmeal Cookies, these are a little nuttier and not quite as sweet or fruity tasting. They are best with the chocolate chips, whereas I think the Chewy Vegan Oatmeal Cookies in the link are better suited for dried fruit. So both are good.
Here’s the small batch version of the recipe. I wanted them to be different from the ones in the article, so along with using aquafaba, I omitted the cinnamon and used pecans instead of walnuts. I also used white whole wheat flour.
Small Batch Vegan Oatmeal Chocolate Chip Cookies
- 1/4 cup all-purpose flour or white whole wheat flour 35 grams
- 1/4 cup light brown sugar 50 grams
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup oats old fashioned (60 grams)
- 1/2 cup semisweet chocolate chips
- 1/4 cup very finely chopped pecans
- 2-3 Tbsp. aquafaba or almond milk
- 2 tablespoons neutral oil such as extra light olive oil or grapeseed
- 1/2 tsp. vanilla
- 1/4 cup unsweetened shredded coconut optional
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Stir well then add the chocolate chips and pecans
- Add the oil, 2 tablespoons of the aquafaba (or almond milk) and vanilla to the dry ingredients and mix well. If the batter seems too dry, add about 1/2 tablespoon to 1 tablespoon more liquid.
- Using a tablespoon or a small cookie scoop, scoop up the dough and attempt to shape it into balls. They might be a little messy, especially if you used the milk rather than the aquafaba. Pat down slightly.
- Bake for about 15 minutes or until the edges are slightly browned.
- Let cool on the pan for about 10 minutes, then transfer and let cool on the baking sheet. These are better when completely cool. I think they're also good frozen.