Maple-Sweetened Vegan Oat Chocolate Chip Cookies
Maple-Sweetened Vegan Oat Chocolate Chip Cookies
Ingredients
For the Flax Egg
- 1 tablespoon flaxseed meal
- 2 1/2 tablespoons water
For the Cookies
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup dairy-free chocolate chips
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken.
⏱️ 5 min
- 2
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 3
In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the thickened flax egg, unsweetened applesauce, maple syrup, and vanilla extract until smooth.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix the dough.
⏱️ 2 min
- 6
Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly flatten each cookie with the back of a spoon if you prefer a more uniform shape.
⏱️ 3 min
- 8
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set.
⏱️ 11 min
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Maple-Sweetened Vegan Oat Chocolate Chip Cookies
Ingredients
For the Flax Egg
- 1 tablespoon flaxseed meal
- 2 1/2 tablespoons water
For the Cookies
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup dairy-free chocolate chips
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken.
⏱️ 5 min - 2
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 3
In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the thickened flax egg, unsweetened applesauce, maple syrup, and vanilla extract until smooth.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix the dough.
⏱️ 2 min - 6
Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly flatten each cookie with the back of a spoon if you prefer a more uniform shape.
⏱️ 3 min - 8
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set.
⏱️ 11 min - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min