Vegan Oatmeal Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking, Dessert, Cookies
Cuisine: American
Yield: 13 cookies (3 - 3 ½" each)
Ingredients
  • 48g (¼ cup) coconut sugar or brown sugar
  • 50g (¼ cup) evaporated cane juice
  • 78g (6 Tbsp) coconut oil, firm but not rock hard
  • 45 ml (3 Tbsp) maple syrup
  • 30 ml (2 Tbsp) dairy-free milk of choice
  • 8 ml (1 ½ tsp) vanilla extract
  • 75g (¾ cup) oat flour
  • 30g (¼ cup) buckwheat flour
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp espresso powder
  • 90g (1 cup) gluten-free rolled oats
  • 85g (½ cup) chopped* dark chocolate, at least 72% cacao
Procedure
  1. In a large bowl or stand mixer, cream together sugars and coconut oil on medium speed until mixture is fluffy. Beat in maple syrup, milk, and vanilla extract.
  2. In a separate bowl sift together flours, baking soda, salt, and espresso powder. Whisk to combine.
  3. Add flour mixture to wet ingredients and beat to incorporate. Fold in oats and chocolate by hand until evenly distributed. Cover and refrigerate dough for 15 minutes.
  4. While dough is chilling, preheat oven to 350°F. Line 2 standard baking sheets with parchment and set aside.
  5. Use a spring-loaded one ounce cookie scoop to portion out dough, placing the mounds about 2 inches apart on the baking sheets. If you don’t have a cookie scoop, measure out the dough into portions of 2 packed tablespoons each, and roll into balls. Portion out one pan of dough and refrigerate remaining dough while the first batch bakes.
  6. For thicker, chewier cookies, leave dough mounds as-is. For thinner, crisper cookies, flatten the tops slightly by pressing down on each mound of dough.
  7. Bake for 10-11 minutes, until edges are set but tops are still soft when pressed (they’ll firm up as they cool). Repeat with remaining dough.
  8. Cool cookies on pans for 5-10 minutes, then transfer directly to a rack to cool completely.
Notes
*I prefer chocolate chunks in my cookies so I chop mine from a large block as I need it. If you'd rather use chips, substitute 88 grams or ½ cup dark chocolate chips.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/vegan-oatmeal-chocolate-chunk-cookies/