An easy recipe for chewy chocolate chip oat cookies. Dairy-free and vegan.

CHOCOLATE CHIP OAT COOKIES

I've been playing about with a new recipe for cookies.

They are full of oats, with brown sugar for that caramel flavour and little pockets of chocolate chips. Just perfect.

They are crisp and chewy and super easy to make.

EXPERIMENTING WITH A NEW RECIPE

When I made the first batch of cookies I poured the wet liquid into the dry ingredients while it was still quite warm so a lot of the chocolate melted, so I decided to tweak them and try again. Here are my results. 

I'll let you decide which way you make them.

COOKIE BATCH 1:

Liquid ingredients poured into dry ingredients (including chocolate chips) while still hot. A lot of the chocolate melted which left us with marbled cookies.

These were our favourite batch. 

They were chewy and we loved them.

COOKIE BATCH 2:

Liquid ingredients poured into dry ingredients (including chocolate chips) once cool. The chocolate chips mainly remained whole.

They were good and chewy. More golden with chocolate chips.

COOKIE BATCH 3:

Liquid ingredients poured into dry ingredients (including chocolate chips) once cool. I then chilled the cookie dough in the fridge for half an hour before baking.

They looked more golden like batch 2, but they were really crumbly. 

I wouldn't recommend chilling the dough. Bake them once the dough is made. 

MARBLED COOKIES - BATCH ONE

As you can see our favourite batch with a bit of serendipity are marbled.

When you are eating this batch, you get bites of oaty flavoured cookie, bites of chocolate flavoured cookie and some chocolate chips. 

They spread well while baking, so the are big cookies that are crisp at the edges and chewy,

Perfect!

also try - vegan chocolate chip muffins

OATS

The best oats to use for these cookies are porridge oats, which are also called rolled oats.

Oatmeal is too fine for these cookies and jumbo oats are too big and would result in a cookie that would fall apart.

OAT COOKIE VARIATIONS

You can use this recipe as a basic recipe and change the flavours and additions.

Cookie ideas:

1. Take out some of the flour and replace with the same amount of cocoa for a chocolate cookie.
2. Add spices for extra flavour. Ginger, cinnamon or mixed spiced would all be good in these cookies, just choose one though.
3. Add raisins or dried cranberries or dried apricots instead or or as well as the chocolate chips. The apricots would need to be chopped quite finely.

also try - Hazelnut & Raisin Cookies or Peanut Butter Oat Bars with Chocolate (no bake).

STORING COOKIES

Leave the cookies to cool on the baking sheet for a few minutes before moving them to a baking rack to cool.

Once they are cool store them in an airtight container.

While they are still chewy and tasty the second day, they lose that crisp edge.

They are at their very best on the day you bake them, but still good for another 2-3 days.

pin it for later

HOW TO MAKE CHOCOLATE CHIP OAT COOKIES

Scroll down for step-by-step photos then a printable recipe. 

To save the recipe card hit print and save as a PDF.

STEP 1

Melt the dairy-free spread with the maple syrup and vanilla extract gently in a pan. 

I used a frying pan, but any pan with do or you could melt it in the microwave.

STEP 2

If you like marbled cookies with some melted chocolate in them, pour the liquid into the wet ingredients while it's still warm.

If you want golden cookies with full choc chips, allow this melted liquid to cool before adding it.

STEP 3

Now to assemble the dry ingredients.

First measure the flour, bicarbonate of soda (baking soda) and salt into a mixing bowl.

STEP 4

Now add the oats.

They'll add a lot of texture and flavour to the cookies.

STEP 5

Now add the brown sugar.

I used demerara sugar, but you can use any brown sugar. It will give a wonderful caramel flavour to the cookies.

STEP 6

Give the dry ingredients a good mix before you add the wet ingredients.

STEP 7

Pour the wet ingredients into the dry.

Remember let it cool unless you are going for the marbled cookies.

STEP 8

Mix the dry and wet ingredients.

I just used a spoon, which I had handy, but you could use a spatula or wooden spoon. You don't have to be too careful with cookie dough.

STEP 9

Now add the chocolate chips.

As you can see, I like a generous amount of chocolate in my cookies.

STEP 10

Mix the chocolate chips into the cookie dough, so they are well distributed.

STEP 11

If you have an ice cream scoop, use that to scoop the cookie dough. It will give you an even portion for each cookie.

Make sure they have plenty of room around them on the baking sheet.

Once you have dolloped the dough onto the tray, give them all a wee press, you don't have to flatten them, just push the tops in a little. It will help them spread.

You may need to bake the cookies in 2 batches.

STEP 12

Leave the cookies to cool on the tray for a few minutes then move to an baking rack to continue cooling.

cookies, oat cookies, oat biscuits, chocolate oat cookies, vegan cookies, vegan oat cookies, vegan choc chip cookies, dairy free cookies, dairy free oat cookies, dairy free choc chip cookies, vegan baking, dairy free baking

baking

Scottish, vegan

Yield: 10-12 cookies

Author: Jacqueline Meldrum

Print

Chocolate Chip Oat Cookies

Easy oat cookies made with brown sugar for that caramel flavour and chocolate chips.

Prep time: 10 MCook time: 11 MTotal time: 21 M

Ingredients:

• 150g / 2/3 cup dairy-free spread
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 125g / 1 cup plain flour
• 100g / 1 cup porridge oats
• 100g / 1/2 cup demerara sugar (or brown sugar)
• 1 tsp bicarbonate of soda (baking soda)
• pinch of salt
• 100g / 2/3 cup chocolate chips

Instructions:

1. Preheat the oven to 180c/160c fan/350f/gas mark 4. Line a baking sheet.
2. Melt the dairy-free spread, the maple syrup and vanilla extract in a pan.
3. Add all the dry ingredients to a bowl, apart from the chocolate chips and mix well.
4. Pour the wet ingredients into the dry ingredients. See notes for tips. Mix together until well combined, then mix in the choc chips.
5. Use an ice cream scoop to portion the dough onto the baking sheet, leaving room between the cookies and press the top of each cookie slightly.
6. Bake for 10 - 12 minutes. I found 11 minutes was perfect. They were crisping at the edges but still soft, but not wet. They firm up as they cool.
7. Leave to cool on the tray for a few minutes before moving to a baking rack to cool.
8. Enjoy!

Notes:

For a marbled cookie with some melted chocolate patches, add the wet ingredients while still warm.
For a more golden cookie with whole chocolate chips, let the wet ingredients cool first before adding to the dry ingredients.
Don't chill the cookie dough before baking as it results in a very crumbly cookie.
Store the cooled cookies in an airtight container. They will keep for a few days, but not be as crisp after the first day.

Calories
179.16

Fat (grams)
4.21

Sat. Fat (grams)
2.37

Carbs (grams)
34.48

Fiber (grams)
1.32

Net carbs
33.16

Sugar (grams)
20.49

Protein (grams)
2.88

Sodium (milligrams)
26.58

Cholesterol (grams)
1.65

Created using The Recipes Generator