It’s National oatmeal cookie day! Notice it’s not oatmeal “raisin” cookie day. Although you can certainly make these with raisins, those normally have cinnamon and a different vibe than these epic cookies. I have a partner who hates raisins so I can’t use them. Ever. Moving on. These are chunky and chewy AF. I hate a cakey dry oatmeal cookie. I like them plump and chewy with a crispy edge to them and these are THOSE cookies.
Use a good vegan butter and chocolate bar to create the chunks and these 2 ingredients really take these to the next level. I have not tried making these with coconut oil so not sure if they’d be too loose. I like a dark 70%+ chocolate for these but feel free to use your favorite or just chips! Spoiler alert, they’ll still be amazing.
Creaming the butter first then with the sugars is an important step. This builds the base for your dough and prevents the cookies from spreading too much. Chilling the dough also helps with this. You also need to make sure you roll these into balls before baking. Dropping from spoons won’t do. They’ll look effed up and people will ridicule you. Don’t be that baker. Get rolling. Pro tip: Use an ice cream scoop that sweeps the inside of the scoop clean for uniform balls and also choose the side where chunks are peeking out for maximum chunk effect once baked. It’s a technical baking term. Google it. You’re welcome.
I remember as a kid when a Food Emporium opened up near us. It was exciting because they had a David’s Cookies inside and it was the first time I’d ever had a fresh baked cookie from a store. These remind me of those in texture as those were always thick and chewy from what I remember. When in college, I would wind up working part time at a Mrs. Fields cookies shop and soon grew tired of eating them all the time. However, I will always love a classic cookie like this even though I have PTSD from making thousands from scratch.
I hope you enjoy these. They would make a spectacular treat with some premium vegan ice cream sandwiched in-between or maybe even some toasted marshmallows for an ultimate s’mores!
Chewy Vegan Chocolate Chunk Oatmeal Cookies
18
servings15
minutes12
minutesChewy, crispy and chocolatey (that’s a word right?).
Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup vegan butter, softened slightly
1 cup light brown sugar
1 cup granulated vegan sugar
1/3 cup aquafaba (liquid from canned chickpeas)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3 cups old fashioned rolled oats
1 cup walnuts, chopped
1 cup chocolate chunks or chips
Flaked finishing salt (optional)
Directions
- Preheat oven to 325° and line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt together to break up any lumps.
- In the bowl of a stand mixer or using a hand mixer, cream the butter for about 2-3 minutes until whipped.
- Add sugars and beat for an additional 2 minutes. Add aquafaba and extracts and mix well.
- Stir in dry ingredients until mixed then add the oats, nuts and chocolate chunks and mix until combined. Chill dough for 30 minutes.
- Using an ice cream scoop or large spoon (about two tablespoons) roll dough into balls. Bake for 12 minutes until edges are just browned – don’t over bake. Cool on tray for 5 minutes then transfer to a wire rack to finish cooling. Sprinkle with flaked salt if desired.
Notes
- You can use another egg substitute like flax eggs if desired.
- I have not tried alternate flours so substituting is at your own risk.
- Don’t over bake these! You want them to be chewy, so bake just until the edges brown and no more.
- You can chop chunks of chocolate from a bar, buy vegan chunks or use chips. It’s up to you!
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