These cookies have a little bit of everything. They have oats in them, sesame seeds, chocolate chips and applesauce! They are lower in fat, whole grain and chewy, perfectly sweetened and only have a small amount of oil in them!
These have a wonderful nutty flavor from the toasted sesame seeds and are chewy from the oats and maple syrup. I used both coconut sugar and maple syrup for a wonderful depth of flavor and texture.
These Vegan Chocolate Chip Oatmeal Cookies are unique, but really delicious and so much lower fat than most cookies out there. I hope you enjoy them. Let me know if you try them! Leave feedback below and also tag me on Instagram with your pic if you like @thevegan8 and don’t forget my hashtag #thevegan8 in your caption, so I don’t miss it!
This recipe was written on my old blog, before I started The Vegan 8, so they are not gluten-free, they have 12 ingredients (not 8) and have a very small amount of oil in them. They are still worth the effort and really easy to make!
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup quick cooking oats
- 1/2 cup coconut sugar
- 1/2 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons toasted sesame seeds
- 1/4 cup sliced blanched almonds or use chopped almond pieces for more crunch
- 1/2 cup dairy-free semi-sweet chocolate chips
- 1/2 cup pure maple syrup
- 1/4 cup (60g) unsweetened applesauce
- 1 tablespoon grapeseed oil
- 2 teaspoons vanilla extract
- Note: For the almonds you can use either blanched or chop up whole almonds into little pieces or just buy a mini bag of the chopped up almond pieces from the baking isle. I used blanched because I didn't want too much crunch. Do as you wish.
Instructions
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
- In a large bowl, combine all the dry ingredients (the first 8), except the chocolate chips, and whisk well. Now, stir in the chocolate chips.
- In a separate bowl, combine the syrup, carrots, oil and vanilla and whisk well. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix. Over mixing can result in a tough cookie.
- Drop by spoonfuls on the cookie sheet. Top with a few blanched almonds, if desired. Bake for 8 to 9 minutes. Do not over bake or they will be dry. These are best eaten the first day.
#3 In a separate bowl, combine the syrup, carrots, oil and vanilla, I’m guessing that should be applesauce instead of carrots? Thank you for this, was craving cookies and these sound fabulous!
Aww thanks so much for the kind compliment Somer!! I’m sure it won’t be the last jar either that I use 🙂
Guilt free cookies?! Pass them over here! These cookies look delicious! 🙂
Thank you Alice! They were eaten for breakfast today! 🙂
Thank you so much Judy!! I’m always trying to get creative with my food and there is no shortage of baby food around here, lol! It helps with the moisture in the cookie and takes place of butter and the sesame seeds give a real nutty flavor. They are definitely different than the typical indulgent chocolate chip cookie, but are still tasty! 🙂