Transform Everyday Pantry Items into These Chocolate Explosion Oatmeal Cookies

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Vegan Chocolate Explosion Oatmeal CookiesFrugal Foodie Friday: I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category.

Fortunately, the Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too! I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.

I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept. Here is my modified version …

Chocolate Explosion Oatmeal Cookies

Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free.

  • 2 Cups Quick Oats (not instant)
  • 1-2/3 Cups Whole Wheat Pastry Flour
  • 2/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1-1/2 Cups Sugar (I have to admit, plain white sugar (organic if you can) is a standout in chocolate cookies and brownies, but if you want a wholesome alternative, feel free to experiment here with evaporated cane juice or granulated palm sugar)
  • 2 Tablespoons Ground Flaxseed
  • 2/3 Cup Unsweetened Milk Alternative (I used coconut milk beverage)
  • 2/3 Cup Olive Oil (extra-light or regular)
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Dairy-Free Chocolate Chips (I used the mini-chips from Enjoy Life Foods)

Preheat your oven to 350ºF.

In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.

In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.

Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.

Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.

Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.

Yields 12-16 brownie-like pillows

chocolate explosion oatmeal cookie

To comment on this recipe, or ask a question, visit my original post on One Frugal Foodie.

choc explosion oat cookies

Recipe by Alisa Fleming, the founder of GoDairyFree.org, author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and blogger at One Frugal Foodie and Dairy-Free & Fit.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

17 Comments

  1. Have you ever used Ener-G egg replacer? If so, would you just use “one egg” amount for this recipe? To sub one egg in a recipe you add 1.5 tsp to 2T of water.

        • It’s not really a substitution, as there was no original recipe with eggs. This is originally a vegan recipe. At minimum, 2, but the liquids may need to be further adjusted. I don’t want to make guarantees on straight swaps! I would test with two and then adjust the liquid as needed for the right consistency.

          • Thanks!! I’m new at this…my son has allergies so I’ve had to learn new ways. 🙂

  2. I’m trying these babies out today. After shoveling the snow, they sound like what we need.
    Have you ever tried baking these in mini muffin pan? If so, how long do you think I should I cook them for?

      • These cookies are so very yummy. My husband kept going back for more. I made half and froze the rest of the batter, which I was glad I did science my son didn’t get one of them. I never tried cooking then in mini muffin tin but I did keep each cookie to one heaping tablespoon and it still took 10 minutes. I will try baking them in mini muffin tins the next time. Thanks so much for this great recipe.

  3. These were great, Alisa. Bringing them to my friend’s birthday party tonight (she’s lactose intolerant). The small modifications I made below for everyone’s reference:
    – I ended up finding Baker’s semi-sweet chocolate chunks without milk
    – Used almond milk instead of coconut
    – Mine needed to be cooked 12-15 minutes
    – I probably made some of them a little too big (and one or two broke), but really great recipe. First time I’d ever used flaxseed as an egg substitute!

  4. I want to give these cookies five stars and a standing ovation. They are SO good. Pregnancy has made me lactose intolerant, so I’ve been avoiding all desserts since it’s hard to find any without any dairy at all. I LOVE these cookies. And with all the oatmeal and flax, it seems like they would probably make decent lactation cookies too. I’m going to use that excuse to make them after baby is born. My daughter has an egg allergy and was also really excited that she could eat these (and the dough, since she never gets to eat cookie dough).

    • I’m so glad to hear that you like them Nichole and that you found the recipe! It’s become a bit buried in our news section. Thanks for reminding me that I should highlight it again!

  5. have you ever read the ingredients on a bag of chocolate chips? dairy. be careful anyone with allergies this recipe is not dairy free!!!!!! lot’s of milk in chocolate chips.

      • Hi Kate, Enjoy Life chips are fabulous! I use them, too. But there are quite a few dairy-free chocolate chip brands now. For allergy-safe, Dream brand and Divvies also work well. It offers variety since they are both traditionally-sized chips. For people who don’t have concerns for cross-contamination (trace amounts), Ghirardelli (just one type though!) and Trader Joe’s are another brand. I should probably do a post on chocolate chips 🙂

  6. Pingback: Chocolate Explosion Oatmeal Cookies (Vegan) | Engineering Life

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