Transform Everyday Pantry Items into These Chocolate Explosion Oatmeal Cookies


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, these Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too!chocolate explosion oatmeal cookie

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.

Reader Raves

Mary has enjoyed these cookies a few times with some small changes: “They’re delicious!! Although I changed the recipe slightly. I added a little cayenne pepper (be careful not to add too much!!) and on my second batch I threw in a little golden syrup (not amazing for you, I know, but perfect in this) and they turned out lovely! I also substituted chopped mixed nuts (almond, peanut, walnut) for the chocolate chips, which really worked.”

Special Diet Notes: Chocolate Explosion Oatmeal Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 1 reviews
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.

choc explosion oat cookies

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Yum! I used all purpose flour instead of whole wheat pastry and also vegetable oil instead of olive oil and they were still delicious! If the flax meal isn’t meant to be an egg replacement, what is the point of such a small amount? Just a little extra nutrition?

  2. 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. 🙂

  3. 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.

  4. 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!

  5. 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!

  6. 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 🙂

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

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