Are you supposed to have cookies when following a healthy diet? The most obvious answer here is: no. But that’s just because you haven’t seen our recipe for vegan oatmeal cookies with chocolate chips yet.
We’re talking soft, crunchy and not overly sweet cookies that you can have for dessert without going down the dreaded junk food road.
No food shaming here, but have you taken a look at the amount of added sugar and oil in store-bought chocolate chip cookies recently? There must be a better way… and there is.
Today, we don’t want to keep our secret baking obsession to ourselves anymore. As you might know, we’re rather picky when it comes to finding the perfect overlap of wholesome yet simple ingredients, awesome taste and low kitchen skills requirements.
And for us, these vegan oatmeal cookies just tick all the boxes.
You wouldn’t believe how nutrient-dense and even chewy these cookies are without any butter or eggs! For the right amount of sweetness, we added just the tiniest bit of maple syrup – which, by the way, is not much healthier than white table sugar, as we discussed in our recent sugar-free banana bread post. But a little can go a long way.
To take the wholesomeness to the next level, you can use date paste (or puree some dates yourself) and mix it into the batter. More fiber, more nutrients, more softness. In our books, though, this recipe is healthy enough!
But wait, let us first tell you what kind of cookies we are talking about.
Vegan Oatmeal Cookies with Chocolate Chips and Peanut Butter?
Yes, we don’t mess around here. All these delicious add-ons are included in this naturally gluten-free cookie goodness! Because who could ever make the right decision between peanut butter and chocolate chips?
We love vegan oatmeal chocolate chip cookies.
We love vegan peanut butter cookies.
Why not just go all in and create vegan peanut butter and chocolate chip cookies?
Main Ingredients for Our Oatmeal Cookies
- Oats – classic vegan staple food easily ground into flour and naturally gluten-free
- Peanut butter – adding some protein, wholesome fats and that nutty hint
- Chocolate chips – because we all need some of those sprinkled into our lives sometimes
- Maple syrup – just a hint is needed for enough sweetness
- Aquafaba – this is where the healthy vegan baking magic happens!
Never heard of aquafaba? No problemo, here are the basics for you.
How to Make Aquafaba
Is this a weird new food that’s going to be super hard to find and even more expensive? Nope! We’re positive you’ve held this in your very own hands at one point or another.
It’s simply the brine of chickpeas. You can take it either from a can of cooked chickpeas (in this case, make sure that the salt content isn’t very high because that can add a weird taste) or cook your own chickpeas and reserve the leftover cooking liquid.
The store-bought chickpea brine is more reliable and thicker – plus, it’s much more convenient. So, this is our recommended route.
Step two after obtaining the chickpea liquid is to grab a hand mixer or stand mixer and whip until it becomes semi-firm. Alternatively, you could whisk it by hand but it will take quite a long time and probably not produce as stiff of a foam.
Something that’s not relevant in the case of our vegan oatmeal chocolate chip cookies but that will be important if trying to make something as fantastic as an aquafaba lemon meringue pie is that for this type of texture, you need to add cream of tartar to the chickpea liquid.
In our cookie recipe, the aquafaba is more of a whipped egg white substitute used for binding the other ingredients together.
Why You’ll Love Our Vegan Peanut Butter Chocolate Chip Cookies
- Delicious yet healthy treat
- Kids and grownups alike can’t get enough
- High in fiber and satiating
- Low in added fat and oil-free
- Made with everyday ingredients
- Soft and crumbly texture
- Peanut butter infused
- Gluten-free and dairy-free
Is there really a need to make cookies more appealing to you? I don’t think so. They certainly don’t last for very long in our household and we never hold back when it comes to healthy sweets.
How to Make Vegan Oatmeal Cookies
You’re probably eager to get started now that we’ve won you over on the aquafaba-part (or if you’re a long-time Aquafabian and love that this ingredient is featured in our vegan oatmeal cookie recipe).
Should you find yourself not randomly having oat flour in your cupboard (just like us), you can simply use rolled oats and grind them into flour using your blender! It can even be an old or cheap one; no huge expectations here.
If you don’t have enough oats at home, you can replace some of the oat flour with another flour such as whole wheat or spelt, but you definitely need some of the oat texture – otherwise, you wouldn’t get oatmeal cookies. That’s for sure.
You don’t need to go for 100% ground oats here, try adding some rolled oats into the batter for a chunkier texture if you like!
Pretty much all of the ingredients of the vegan oatmeal cookies just go straight into the food processor so that it can do its thing. The only exceptions are the aquafaba and the chocolate chips.
After just 15 minutes in the oven, your kitchen will be filled with an irresistible smell, and if you can sneak in a few minutes of cooling, it’s snack o’clock.
Delicious Vegan Oatmeal Cookie Variations
As always, we made sure that our cookie recipe is very easy to adapt to your own preferences. Anyone in your family allergic to peanut butter? Swap it for almond butter.
Don’t have maple syrup at home? Any vegan sweetener will do; the even healthier upgrade would be blended dates.
Not digging the chocolate chip part? We wouldn’t know why, but they can totally be omitted.
The basic vegan oatmeal cookie recipe can be used to just freestyle with all kinds of ingredients, such as:
And there we have found some ideas for future healthy vegan cookie recipes! Share with us your favorite combinations below so we can all create more variations of crunchy and chewy cookies.
More Healthy Plant-Based Baking Recipes
For the cookies
- 1 ½ cups oat flour* (180 g)
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp almond milk
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup vegan dark chocolate chips (180 g)
For the aquafaba
- 1 can chickpea liquid**
- Preheat the oven to 345 °F (175 °C) and line a baking sheet with parchment paper.
- Add the chickpea liquid into a glass bowl and mix with a hand mixer for 5-7 minutes to obtain a stiff foam.
- In a food processor, add the oat flour, peanut butter, maple syrup, lemon juice, almond milk, baking powder and baking soda. Process to obtain a sticky batter.
- Transfer into a medium bowl and add the aquafaba on top.
- Using a spatula, gently mix everything to incorporate the aquafaba without destroying its texture.
- Finally, add the chocolate chips and mix to incorporate.
- Scoop the dough onto the baking sheet and press to obtain cookie shapes. Bake for 15 minutes, until slightly brown and cross.
- Remove from the oven and let cool before serving.
- *You can make your own oat flour by processing rolled oats in a blender.
- **Reserve the chickpeas from the can for an upcoming recipe and use the brine for these cookies.
- For a sugar-free version, you can use some date paste instead of maple syrup.
- You can leave some of the oats rolled to add some texture to the cookies.
- The maple syrup can be replaced with agave or rice syrup.
- If you cannot have peanuts, try other nut or seed-based butter such as almond butter or tahini.
- For a lower fat version, replace the peanut butter with applesauce.
- Delicious add-ons include raisins, goji berries, pumpkin seeds, dried cranberries, chopped nuts, poppy seeds and coconut flakes.
Nutrition Information:Yield: 8 Serving Size: 1 cookie
Amount Per Serving: Calories: 265 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 2mg Sodium: 218mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 5g Sugar: 15g Sugar Alcohols: 0g Protein: 7g