Vegan chocolate chocolate chip oatmeal cookies are thick, super chewy, and full of rich chocolate flavor and melty chocolate chips. Vegan, gluten free and naturally sweet!
While I’ll always be team soft/gooey when it comes to cookies over crisp/chewy, there’s something so satisfying and comforting about a crazy chewy oatmeal cookie.
And because more is more when it comes to chocolate, today we’re making vegan chocolate chocolate chip oatmeal cookies. Super chewy, and oh so chocolatey, made with just a few ingredients.
Ingredients for vegan chocolate chocolate chip oatmeal cookies
- Rolled oats: you’ll leave some of the oats whole for great chewy texture and blend some to flour consistency, which helps hold the cookies together.
- Cocoa powder: cocoa gives the cookies rich chocolate flavor.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the cookie dough natural sweetness.
- Vegan chocolate chips: I love PASCHA unsweetened chips or Lily’s stevia-sweetened chips. Use whatever vegan chocolate chips you like.
Tips for making vegan chocolate chocolate chip oatmeal cookies
- Let the cookies cool after baking. Let the cookies cool and firm up for 15 minutes after baking before carefully removing them from the pan.
These vegan chocolate chocolate chip oatmeal cookies are absolute perfection for the most extreme chocolate and/or cookie cravings! Super dark and decadent chocolate flavor, paired with the chewiness of the oats, they’re so satisfying.
Xo,
Sara
Vegan Chocolate Chocolate Chip Oatmeal Cookies
Ingredients
- 1 3/4 cup rolled oats
- 1 cup rolled oats, blended into flour
- 1/4 cup cocoa powder
- 1 cup date paste – 15 medjool dates blended with 1 cup hot water
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the whole oats, oat flour, and cocoa powder.
- Add the date paste and mix into a thick dough, then fold in the vegan chocolate chips.
- On a lined baking sheet, measure out slightly less than 1/4 cup of dough for each cookie – this will make about 12 cookies. They won't spread, so you can press them slightly to shape them into circles.
- Bake the cookies for 10 minutes, then let them cool on the sheet for another 15 minutes.
- Store leftovers in the refrigerator.
