Vegan Chocolate Explosion Oatmeal Cookies
Prep time
Cook time
Total time
This deliciously fudge-y cookie recipe is adapted from Vegan Cookies Invade Your Cookie Jar.
Recipe type: Dessert
Cuisine: American
Serves: about 2 dozen cookies
  • 2 cups quick oats (not instant)
  • 1⅔ cups whole wheat pastry flour
  • ⅔ cup cocoa powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ cups sugar*
  • 2 tablespoons ground flaxseed
  • 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 the mini-chips from Enjoy Life Foods)
  1. Preheat your oven to 350ºF and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the oats, flour, cocoa, salt, baking soda, and baking powder.
  3. Put the sugar, flax, milk beverage, oil, and vanilla in a large mixing bowl. Stir or mix with a hand mixer until smooth.
  4. Add the dry ingredients to the wet, and stir until combined. Fold in the chocolate chips.
  5. Drop the batter by the heaping spoonful onto your prepared baking sheets. Shape and flatten the cookies slightly, they only spread a wee bit.
  6. Cook for 10 minutes, or until the tops are no longer shiny.
*Plain white sugar (organic if you can) is a standout in chocolate cookies like these. But if you need a non-refined option, evaporated cane sugar or coconut sugar might work okay.
Recipe by Go Dairy Free at