why make this recipe
These Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with Brown Butter are a delightful treat that everyone can enjoy. They are easy to make, flavorful, and satisfy your sweet tooth without any animal products. The brown butter gives the cookies a rich and nutty flavor that adds a special touch. Whether you are vegan or just looking for a tasty cookie, this recipe is perfect for you!
how to make Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
Ingredients:
- 1 1/2 cups (220 g) all-purpose flour (see notes for gluten-free)
- 1 1/2 cups (150 g) rolled oats, gluten-free certified if needed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (220 g) vegan butter, melted (see instructions for browned butter option)
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2/3 cup (150 g) dairy-free yogurt
- 2 tsp vanilla extract
- 1 cup (220 g) mini vegan chocolate chips
- 1 bar vegan chocolate, chopped
Directions:
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Brown the vegan butter (if using). Heat the vegan butter in a small saucepan on medium heat until melted. Keep stirring until it turns golden brown. Remove from heat and let it cool for 5-10 minutes.
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In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar, yogurt, and vanilla extract until well combined.
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Add the baking soda, baking powder, and sea salt. Whisk until everything is mixed together.
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Gradually add the flour and use a silicone spatula to fold it into the wet mixture. Then, add the oats and fold again until everything is evenly mixed.
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Finally, fold in the vegan chocolate chips.
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Cover the cookie dough and chill it in the fridge for 30 minutes to overnight.
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Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
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Use a medium cookie scoop to scoop about 1.5 tablespoons of dough, and form them into balls. Stack one cookie dough ball on top of another to create a tall cookie mound. Place the cookies about 2-3 inches apart on the baking sheet.
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Bake the cookies for 11-13 minutes, or until the edges are lightly browned and looking crisp.
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Remove the cookies from the oven and press more vegan chocolate chips on top of each cookie. Let them rest on the baking sheet for 10 minutes before serving.
how to serve Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
These cookies are best enjoyed warm or at room temperature. Serve them with a glass of plant-based milk or your favorite beverage. They make a perfect dessert for parties, gatherings, or just a cozy night in.
how to store Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just pack them in a freezer bag and they will last up to three months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
tips to make Soft & Chewy Vegan Oatmeal Chocolate Chip Cookies with ‘Brown Butter’
- Make sure to chill the dough to help the cookies maintain their shape.
- Feel free to adjust the amount of chocolate chips to your preference. You can also mix in nuts or dried fruits for added flavor.
- If you want a gluten-free version, use a gluten-free all-purpose flour blend.
variation
You can add spices like cinnamon or nutmeg for an extra warm flavor or use different types of plant-based yogurt for variety. Dark chocolate chips or chunks can also add a rich taste to these cookies.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you are not following a vegan diet. The cookies will still turn out delicious!
How can I make these cookies gluten-free?
To make them gluten-free, use a certified gluten-free all-purpose flour in place of regular flour. Make sure your oats are also certified gluten-free.
Can I skip the brown butter step?
Yes, you can use melted vegan butter without browning it. The cookies will still be soft and chewy, but they may have a lighter flavor.
