The only vegan Chocolate Chip cookie recipe you'll ever need! Loaded with oats, and chocolate chips, these amazing cookies are quick and easy to make and the soft and chewy texture is absolutely mind-blowing!
Add dry ingredients and mix until all ingredients are well combined.
Add chopped pecans and chocolate chips using hands if needed to work through cookie dough.
Form cookie dough into balls. Allow room between cookies on tray for spreading. Lightly press tops of cookies with a spatula to flatten slightly.2T balls = 4 dozen cookies ¼ cup balls = 2 dozen cookies
Bake at 375 on middle rack in the oven for 10-12 minutes (small cookies) or 12-14 minutes (larger cookies). Remove just as the edges of the cookie are beginning to brown and center of cooking is beginning to set.
Let cookies cool on the tray for a minute or two before gently transferring to a wire rack to cool.
Can I substitute coconut oil for the vegan margarine?
Coconut oil is an excellent substitute for vegan margarine in this recipe. Keep in mind that unless you are using refined coconut oil, it will add a slight coconut flavor which I love, but not everyone is accustomed to. Coconut oil works best in this recipe in a fairly firm/cool state.
HOW TO STORE VEGAN OATMEAL CHOCOLATE CHIP COOKIES:
Let the cookies cool completely. Once completely cooled place cookies in an air-tight container and store them at room temperature for 5-7 days. You can also freeze the cookies in zip-lock bags, storing them for up to three months!
EXPERT BAKING TIPS:
Be sure to use old-fashioned rolled oats in these cookies and not quick oats. Old-fashioned rolled oats provide a much better chewy texture!
If you love softer cookies, be sure to bake on the lower end of the baking time, removing from the oven just as the edges of the cookies begin to brown and the center looks like it is barely beginning to set.
Customize these as you like! Sub chocolate chips for raisins and/or add a teaspoon of cinnamon. You can also remove or change the type of nuts used.