Soft and chewy Oatmeal Chocolate Chunk Cookies that are dairy free, eggless, and completely vegan. These homemade treats are quick to make and loaded with puddles of melty dark chocolate.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 12cookies
Author Two Market Girls
Ingredients
Dry Ingredients:
120g(1 cup) all-purpose flour
1tspcinnamon
1/2tspbaking powder
pinchsalt
Wet Ingredients:
113g(½ cup) butter
100g(½ cup) brown sugar
50g(¼ cup) white sugar
1flax egg(1 tbsp ground flax + 3 tbsp water)
1tspvanilla extract
Add ins:
150gwhole old-fashioned oats
175gchopped dark chocolate, divided
Instructions
Before you start: Make sure to make your flax egg and set aside to thicken.
Preheat oven to 350F.
In a bowl combine dry ingredients and mix. Set aside.
Using a stand mixer (or hand mixer) beat butter until light and fluffy - about 1-2 minutes. Add in both brown and white sugar and beat until smooth and fluffy - about 1-2 minutes. Add in flax egg and vanilla extract for about 10 seconds.
Add dry ingredients to wet mixture and mix until almost combined - there should be some flour still not mixed in. Add oats and 140 g of the chopped chocolate and mix until just combined. You don't want to over mix the flour.
Using a cooking scoop, scoop dough onto a lined baking sheet about 2 inches apart. Bake for 13-14 minutes or until golden.
Once baked remove from the oven, sprinkle with a little salt and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.