I was in the mood to bake and Tony was in the mood to eat cookies, so I pulled out my copy of Vegan cookies are taking over your cookie jar for some inspiration. Isa’s Fudgy Oatmeal cookies caught my eye, so I decided to give them a try – with a few modifications. This resulted in what I call chocolate explosion oatmeal cookies. These are simply bursting with flavor. Needless to say, these cookies were a big hit with Tony, and I loved them too!
Vegan Oatmeal Chocolate Blast Cookies straight from your pantry
This is a completely butter-free recipe. I use extra light olive oil, which blends perfectly and helps make these cookies friendly for even more allergy needs.
I omitted the fruit from the original recipe and added more chocolate. I made a few other tweaks to the recipe, including an ingredient swap or two, but stuck to the concept. As a result, these are the most chocolaty oatmeal cookies I have ever tasted. They almost look like an oatmeal brownie.
I originally shared this recipe in 2010, but gave the post a big update, in time for cookie season! The recipe is a classic that we still enjoy to this day.
The reader marvels
Mary has enjoyed this recipe a few times, adding a few of her own twists.
They are delicious!! Although I tweaked the recipe slightly. I added a little cayenne pepper (be careful not to put too much!!) and on my second batch I added a little golden syrup (not amazing for you I know, but perfect in this estate) and they turned out delicious! I also replaced the chocolate chips with chopped mixed nuts (almonds, peanuts, walnuts) which really worked.
Special Dietary Notes: Oatmeal Cookies and Chocolate Burst
By ingredients, this recipe is dairy-free/dairy-free, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan Oatmeal Chocolate Blast Cookies
Author: Alisa Fleming
Type of recipe: Dessert
- 2 cups quick oats (not instant)
- 1⅔ cups whole wheat pastry flour
- ⅔ cup cocoa powder
- ¾ teaspoon of salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cups sugar*
- 2 tablespoons ground flax seeds
- ⅔ cup unsweetened dairy-free milk beverage
- ⅔ cup olive oil (extra-light or regular)
- 2 teaspoons vanilla extract
- 1 cup dairy-free chocolate chips (I used Enjoy Life Foods Mini Chips)
- Preheat your oven to 350ºF and line two baking sheets with parchment paper.
- In a medium bowl, whisk together rolled oats, flour, cocoa, salt, baking soda and baking powder.
- Put the sugar, flax, milk drink, oil and vanilla in a large mixing bowl. Stir or blend with a hand mixer until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the chocolate chips.
- Drop the batter by the heaping spoonful onto your prepared baking sheets. Shape and slightly flatten the cookies, they only spread out a little bit.
- Bake for 10 minutes or until top is no longer shiny.
* Plain white sugar (organic if you can) stands out in chocolate cookies like these. But if you need an unrefined option, evaporated cane sugar or coconut sugar might work well.
Portion: 1 cookie calories: 209 Fat: 9.4g Saturated fat: 2.8g Carbohydrates: 30.9g Sugar: 17.3g Sodium: 107mg Fiber: 2.9g Protein: 2.3g
More Vegan Cookie Recipes
Samoa Girl Scout Cookies (aka Homemade Caramel deLites)
Sweet potato cookies with maple, cinnamon and brown sugar
Award Winning Cinnamon Sugar Cookies