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Small Batch Vegan Oatmeal Chocolate Chip Cookies

Soft and chewy small batch oatmeal cookies with chocolate chips and nuts.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: aquafaba, Chocolate Chip, Oatmeal, Vegan
Servings: 8
Cost: 5


  • 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.


The original recipe included cinnamon, so feel free to add some if you like cinnamon with your chocolate.