Description
Chewy oatmeal chocolate chip cookies with walnuts. Sweetened with brown sugar and a hint of vanilla. Easy, vegan, and delicious.
Overview
This vegan recipe is adapted from a childhood favorite of mine. They are chewy, slightly crunchy from the addition of walnuts, and sweet. It features, both white and brown sugar. Some vanilla extract is added to enhance the flavor profile and chocolate chips are thrown in for good measure.
No fancy equipment is needed for this recipe. Although, if you have a hand or stand mixer then you easily can leverage those tools to your advantage. However, a big mixing bowl, measuring utensils, and a fork or silicone spatula will more than suffice.
This recipe is easy, simple, and has common ingredients that you should readily be able to find at a local grocery store. Let’s walk through the baking process next.
Baking Notes
In a large bowl add the canola oil, sugar, brown sugar, and oat milk. Stir until both sugars are dissolved.
Next, add the dry ingredients: flour, baking powder, baking soda, salt, and cornstarch. Add the vanilla extract at this stage too. Mix until the cookie dough is combined.
Lastly, add the oats, chocolate chips, and walnuts. Use a silicone spatula to fold the ingredients into the cookie dough. Continue to fold until everything is combined.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Use a spoon, or two inch ice cream scoop, to add the cookie dough to the sheet. Try to evenly space the cookies on the sheet to account for them spreading during the baking process.
Depending on how big or small you make your cookies will impact the bake time. For this recipe we made the cookies medium to large and the ideal bake time ended up being 15 minutes. But that being said, a good range is 13 – 17 minutes.
Once the cookies are done baking remove them and allow to cool on a wire rack. Check the heat level of the pan when the second batch is almost done in the oven. If the sheet pan is cool enough to handle then move the cookies to the cooling rack and use the sheet pan to add the remaining cookie dough. Repeat the process to swap the baking pans until all the cookie dough is used up.
Storage
Once the cookies have cooled sufficiently they can be moved to your storage container of choice. Use wax paper between the layers of cookies. This will ensure that they don’t stick to one another. These cookies should last for several days before the freshness will start to taper off. To extend the shelf life you can refrigerate or freeze them.
If you like this recipe be sure to check out our other recipes below:
Ingredients
1 cup canola oil
1 cup sugar
1 cup brown sugar, firmly packed
1/2 cup oat milk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tbsp. cornstarch
1 teaspoon vanilla extract
2 cups quick cooking oats
1 cup chocolate chips
1 cup walnuts, chopped
Directions
- In a large mixing bowl add the canola oil, sugar, brown sugar, and oat milk. Mix until the sugar is dissolved.
- Add the flour, baking soda, baking powder, salt, cornstarch, and vanilla extract. Stir until combined.
- Add the oats, chocolate chips, and walnuts. Use a silicone spatula and fold the ingredients into the cookie dough.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Use a spoon or 2 inch ice cream scoop to place the cookie dough on the baking sheet.
- Bake for 13 – 17 minutes. Remove from the oven and allow to cool on a wire rack.