These small-batch vegan oatmeal chocolate chip cookies are adapted from a recipe originally developed for Knox Village Soup, a Mid-Coast Maine publication. The home baker who created the original version aimed for a slightly healthier cookie using simple pantry staples—no butter, minimal sugar, and accessible ingredients—while keeping the texture soft and chewy.
Although I am not strictly vegan, I appreciate the advantages of this recipe: oil replaces butter for a lighter fat profile, oats add fiber and a pleasant chew, and chopped nuts contribute a touch of protein and crunch. The method is very straightforward—much of the appeal comes from the simple “dump and stir” approach that makes these cookies quick and convenient to prepare.
Oatmeal Chocolate Chip Cookies with Aquafaba
Compared with other variations, such as chewier vegan oatmeal cookies that pair best with dried fruit, this version leans nuttier and less fruity. It works particularly well with chocolate chips, while recipes designed for raisins or dried fruit will deliver a different, fruitier profile. Both styles are tasty; choose based on whether you prefer chocolate or dried fruit in your cookie.
This is a small-batch adaptation so you can bake a modest number of cookies without committing to a large batch. I made a few changes from the original: I used aquafaba as an egg substitute (you can use almond milk if you prefer), omitted cinnamon for a cleaner chocolate-and-oat flavor, substituted pecans for walnuts, and used white whole wheat flour for a slightly nuttier crumb. The result is soft, slightly chewy cookies with pockets of melted chocolate and a subtle nutty crunch.
Recipe
Ingredients
- 1/4 cup all-purpose flour or white whole wheat flour (about 35 g)
- 1/4 cup light brown sugar (about 50 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup old-fashioned oats (about 60 g)
- 1/2 cup semisweet chocolate chips
- 1/4 cup very finely chopped pecans
- 2–3 tbsp aquafaba or almond milk (start with 2 tbsp)
- 2 tbsp neutral oil, such as extra-light olive oil or grapeseed oil
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat.
- In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly combined. Stir in the oats, chocolate chips, and chopped pecans so the mix is distributed throughout the dry ingredients.
- Add the oil, 2 tablespoons of aquafaba (or almond milk), and the vanilla to the dry mixture. Stir until the dough comes together. If it seems too dry and won’t hold, add an additional 1/2 to 1 tablespoon of the aquafaba or milk until the dough holds its shape but is still slightly sticky.
- Using a tablespoon or a small cookie scoop, portion the dough and gently shape into rounds. The dough can be a little loose, especially if you used milk rather than aquafaba; a light pat will help flatten each cookie slightly so it bakes evenly.
- Place the cookie dough balls on the prepared baking sheet with a little space between each. Bake for about 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. They develop the best texture when fully cooled. These cookies also freeze well if you’d like to store extras.
Notes
The original version included cinnamon; if you enjoy cinnamon with chocolate, add 1/4 to 1/2 teaspoon to the dry ingredients. Aquafaba yields a slightly firmer, more cohesive cookie, while almond milk results in a looser dough and a softer finished texture. Adjust the liquid by tablespoons to achieve the desired dough consistency.