Transform Everyday Pantry Items into These Chocolate Explosion Oatmeal Cookies
Recipe adapted from Vegan Cookies Invade Your Cookie Jar.
Serves: 12-16
  • 2 cups quick oats (not instant)
  • 1-2/3 cups whole wheat pastry flour
  • ⅔ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1-1/2 cups sugar*
  • 2 tablespoons ground flaxseed
  • ⅔ cup unsweetened milk alternative (I used coconut 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.
  2. In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.
  3. In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.
  4. Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.
  5. 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.
  6. 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.
*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.
Recipe by Go Dairy Free at