Vegan Chewy Almond Oat Chocolate Chip Cookies! Imagine the aroma wafting through your kitchen as you whip up a batch of these delicious homemade treats.

Crispy edges and delightfully ooey-gooey centers, these Vegan Chewy Almond Oat Chocolate Chip Cookies offer a mouthwatering experience that’s hard to resist. Crafted for both flavor and simplicity, this recipe comes together in just 30 minutes, making it the ideal choice for a quick baking session.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Let me tell you, we absolutely devoured these chocolate chip cookies, and it’s no surprise why! My dad declared them a perfect 10/10, raving about the delightful contrast of crispy edges and chewy centers.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: These cookies boast deliciously crispy edges with chewy centers. Easy to make in one bowl and within 30 minutes, you are on your way to delicious, warm chocolate chip goodness.
• Stirring the Dough: Initially, the dough will appear too dry, but keep stirring, it will come together nicely. However, if the dough appears too wet, try refrigerating it for 15 minutes.  If the dough still feels too wet after refrigerating, then add a tablespoon of almond flour at a time until it becomes easy to form.  If the dough feels too dry, then add a tablespoon of plant milk at a time until it becomes easy to form.
• Refrigerate the Cookie Dough: If the dough seems a little too sticky, refrigerate the dough. You do not have to refrigerate the dough if it holds together nicely. Refrigerating the cookie dough allows the dough to thicken and firm up enough to make it easy to work with and scoopable.  It also prevents the dough from flattening out in the oven too quickly while baking.
• Cookie Scoop: We used a large cookie (2 1/2 Tablespoons – golf ball size) scoop. This helped keep the cookies uniform.
• Cookie Formation: We used a large cookie scoop. We filled the cookie scoop with the cookie dough and flattened it hard against the side of the bowl (removing any excess dough).  This method compacted the dough to create a tight cohesive dough and then dropped it onto the baking sheet.  Once we had used up all the cookie dough and dropped it on the baking sheet, we then took each dough ‘dome’ and cleaned up the sides to create a nicely shaped cookie.  The cookie dough was flat on the bottom and dome-shaped on top.  Our cookies resembled a tightly packed gumdrop shape (dome) before going in the oven.  The cookies spread out into a flat cookie with crispy edges and chewy centers.
• Pretty Cookies: If prettiness is a priority, then clean up any stray edges of cookie dough before going into the oven. OR you could also achieve the same by picking up and rolling the dough balls tightly in your damp hands to create a tight cohesive ball.  Wash your hands between every 4 to 5 cookies as the cookie dough is sticky.
• Color of Cookies: The edges and bottoms of the cookies are brown.  The tops are light brown. If you want crispy edges, leave them in for 16 minutes.  Watch them carefully as they will start to burn after the 16 minute mark.
• Maple Sugar: We used dry maple sugar for this recipe. Feel free to use date sugar or coconut sugar. We have not tested any substitutions.
• Rolled Oats: Use rolled oats, do not use quick cooking or instant oats.
• Cashew Butter Substitutions: You can substitute with your favorite nut or seed butter such as almond butter with the understanding that the flavor and texture will change accordingly. We have not tested any substitutions.
• Almond Flour Substitutions: This recipe was created specifically to use almond flour. We have not tested any substitutions, nor do we have any recommended substitutions.
• Oven Rack: It is important to move the oven rack to the upper one-third portion of the oven. Note, this is not the top oven rack placement, but within the upper 1/3 portion of the oven, just slightly above half-way mark.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days.  Store in a covered container.

These cookies freeze well.

Pantry Products:

• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Gluten Free Rolled Oats (Whole Grain).
• Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Chocolate Chips: We used Enjoy Life Dark Chocolate Chips.  Feel free to use your favorite semi-sweet or dark chocolate chips.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large baking sheet (14 x 20)
• Large (2 1/2 Tablespoons) cookie scoop (optional)
• Silicone baking pads (or parchment paper)

If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Chewy Almond Oat Chocolate Chip Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 8 Minutes
• Cook Time: 15-16 Minutes
• Total Time: 24 Minutes
• Yield: 13 Large Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Crispy edges and delightfully ooey-gooey centers, these Vegan Chewy Almond Oat Chocolate Chip Cookies offer a mouthwatering experience that’s hard to resist.

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Ingredients

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Dry Ingredients:

• 1 cup rolled oats *
• 1 ¼ cups almond flour *
• ¾ cup maple sugar (or date sugar or coconut sugar) *
• ¼ cup cornstarch (or arrowroot powder)
• ½ teaspoon baking soda
• ¾ teaspoon sea salt *

Wet Ingredients:

• 1/3 cup cashew butter *
• ¼ cup unsweetened plain plant milk
• 1 teaspoon molasses *
• 1 teaspoon vanilla

Other Ingredients:

• 1 cup vegan chocolate chips *

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Instructions

1. Preheat the oven to 375 F. Place oven rack to the upper 1/3 of oven.
2. Line a large baking sheet (14 x 20) with silicone baking pads (or parchment paper), set aside.
3. Place all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
4. Add all the Wet Ingredients into the dry ingredients bowl, stir well to combine. Stir in the chocolate chips. Mix well. Refrigerate the dough for 15 minutes.
5. After refrigerating the dough, scoop up about 2 ½ tablespoons (or use a large cookie scoop) of cookie dough and place onto the baking sheet, spacing about 3 inches apart as the cookies will spread and flatten while baking. Try to keep the cookies in similar size and shape for even baking.
6. Bake in a preheated 375 F oven (upper rack) for 15 to 16 minutes until set. The edges of the cookies will be firm and brown. Remove from the oven and allow to set on baking sheet for 5 minutes to set up before transferring to a cooling rack.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 13 large cookies (about 4 inches)

 

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