Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour (or gluten-free flour for gluten-free cookies)
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- In a large mixing bowl, combine the rolled oats, flour, baking soda, and salt.
- In another bowl, mix the melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- Combine the wet mixture into the dry ingredients and stir until just combined; fold in the dark chocolate chips.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop the dough onto the sheet. Bake for 12-15 minutes until golden around the edges and soft in the middle.
Notes
- Store in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies layered with parchment paper.
- Thaw frozen cookies overnight in the fridge for a chewy treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Plant-Based
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg