These Small Batch Vegan Oatmeal Chocolate Chip Cookies were inspired by a recipe from Knox Village Soup, a publication serving beautiful Mid-Coast Maine. They were created by Wendy Andreson, whose goal was slightly healthier cookies made with pantry staples.

She did a good job with this recipe! I'm not vegan, but I appreciate the cookies are made with oil instead of butter. They also have fiber from the oats, and nuts for a little protein. And I admit, I love that like a lot of vegan cookie recipes this one is "dump and stir".

Oatmeal Chocolate Chip Cookies with Aquafaba

Compared to my usual Chewy Vegan Oatmeal Cookies, these are a little nuttier and not quite as sweet or fruity tasting. They are best with the chocolate chips, whereas I think the Chewy Vegan Oatmeal Cookies in the link are better suited for dried fruit. So both are good.

Here's the small batch version of the recipe. I wanted them to be different from the ones in the article, so along with using aquafaba, I omitted the cinnamon and used pecans instead of walnuts. I also used white whole wheat flour.

Recipe

Small Batch Vegan Oatmeal Chocolate Chip Cookies

Anna

Soft and chewy small batch oatmeal cookies with chocolate chips and nuts.

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Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Cuisine American

Servings

Ingredients

¼ cup all-purpose flour or white whole wheat flour 35 grams
¼ cup light brown sugar 50 grams
½ tsp. baking powder
¼ tsp. salt
¾ cup oats old fashioned (60 grams)
½ cup semisweet chocolate chips
¼ cup very finely chopped pecans
2-3 Tbsp. aquafaba or almond milk
2 tablespoons neutral oil such as extra light olive oil or grapeseed
½ tsp. vanilla
¼ cup unsweetened shredded coconut optional

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Stir well then add the chocolate chips and pecans
Add the oil, 2 tablespoons of the aquafaba (or almond milk) and vanilla to the dry ingredients and mix well. If the batter seems too dry, add about ½ tablespoon to 1 tablespoon more liquid.
Using a tablespoon or a small cookie scoop, scoop up the dough and attempt to shape it into balls. They might be a little messy, especially if you used the milk rather than the aquafaba. Pat down slightly.
Bake for about 15 minutes or until the edges are slightly browned.
Let cool on the pan for about 10 minutes, then transfer and let cool on the baking sheet. These are better when completely cool. I think they're also good frozen.