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Plant-Based Oatmeal Chocolate Chip Cookies

recipe, easy, healthy, chewy, oatmeal cookies, vegan, plant-based, oil-free, dessert

These plant-based oatmeal chocolate chip cookies are so good and healthy!  They are crunchy on the outside and chewy in the middle.  This easy recipe is packed with oats, dairy-free chocolate chips, and no oil or butter.  You need to have these healthy vegan cookies in your life!

recipe, easy, healthy, chewy, oatmeal cookies, vegan, plant-based, oil-free, dessert

If you are a fan of oatmeal cookies, you need to give these a try!  They make the perfect healthy dessert, snack, or breakfast and are so simple to make.  To make these plant-based oatmeal chocolate chip cookies all you need are some basic plant-based ingredients that you probably already have in your pantry.  If you are new to a plant-based diet and you don’t know where to start, check out my post on Healthy Vegan Shopping List for Weight Loss.

recipe, easy, healthy, chewy, oatmeal cookies, vegan, plant-based, oil-free, dessert

If you love sweets as much as I do and are trying to maintain a healthy weight at the same time this recipe is for you!  I love eating healthy nutritious vegan foods, but I also save room for dessert.  If you are trying to lose weight or maintain a healthy weight it’s important to add as many veggies as you can into your diet.  That’s my number one rule for weight loss!

It’s also important to have the foods that you love so you can still enjoy life and have balance.  Instead of blowing my diet with donuts, cakes, and cookies that are packed with tons of calories and fat, I choose to make healthy versions of my favorites.  It’s all about changing your mindset.  You can either have one donut that will leave you feeling like shit within a half-hour, or you can have 3 healthy cookies that will leave you satisfied without the guilt! I’ll take the cookies, thanks!

I encourage you to try these cookies and more of my healthy plant-based desserts.  My recipes are made with only the healthiest ingredients.  I try to keep my desserts low in calories and fat without sacrificing taste.  These desserts will fill you up more than junk food and you will still have the energy to get through your day.  Side note- if you are trying to lose weight I would stick to 2-3 cookies a day.  They are healthy, but let’s be real here, you can’t eat the whole batch and still lose weight!

recipe, easy, healthy, chewy, oatmeal cookies, vegan, plant-based, oil-free, dessert

More Plant-Based Desserts

Healthy Vegan Protein Bites

No-Bake Brownie Bites

Plant-Based Cranberry Cornbread Carrot Cake

Plant-Based Peanut Butter Banana Muffins

My Favorite Baking Items

Ninja Blender and Food Processor with a plastic blade for mixing dough- the dough mixing attachment is such a life-saver.  I use it for all of my cookie recipes and my protein bites.

Cookie Dough Scoops– these are great for scooping even scoops of cookie dough of all sizes.

Baking Sheet with Silicone Mat and Cooling Rack– The secret to baking the perfect cookie is having a great cookie sheet.  These silicone mats prevent burning and make for easy clean-up!  Let cookies sit for 5-10 minutes and transfer to the cooling rack.

Gather Your Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. Mix peanut butter, unsweetened applesauce, and sugar in a large bowl.  If you have a food processor with dough attachment, add ingredients in the food processor, and mix until smooth. Make sure to use a plastic blade attachment.
  3. Add all other ingredients and stir or mix to combine. If the dough is too thick and not blending well, add 2 tbs of almond milk at a time until it blends easily.
  4. Add in chocolate chips and fold into dough or pulse a few times in the food processor.
  5. Line baking sheet with a silicone mat or parchment paper.
  6. Scoop dough with small dough scoop or 1bs and place 2 inches apart on cookie sheet.
  7. Bake cookies for 10 min and then flatten with a spatula.  Bake for an additional 3-5 minutes until light brown on the bottom.
  8. Transfer to a cooling rack after 5-10 minutes. Let cool completely.
  9. Store in an airtight container in the refrigerator for up to 7 days.  These can also be frozen to enjoy at a later date!

Plant-Based Oatmeal Chocolate Chip Cookies

These plant-based oatmeal chocolate chip cookies are so good and healthy!  They are crunchy on the outside and chewy in the middle.  This easy recipe is packed with oats, dairy-free chocolate chips, and no oil or butter.
Prep Time15 mins
Cook Time15 mins
Cooling Time5 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: best, breakfast, chewy, cookie, dessert, easy, healthy, no butter, oatmeal, oil-free, plant-based, recipe, vegan

Equipment

  • Food processor with plastic dough blade attachment (optional)
  • Food processor to grind oats to make oat flour. If not available you can use regular oats.

Ingredients

  • 1/4 Cup Peanut Butter
  • 1/2 Cup Unsweetened Applesauce
  • 1/2 Cup Monk Fruit Sweetener (for fewer calories) or Pure Cane Sugar
  • 1 Cup Whole Wheat Flour
  • 1 Cup Oat Flour (or plain oats) Grind Oats in Food Processor until flour consistency
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Dairy-Free Mini Chocolate Chips
  • 2-4 Tbs Unsweetened Almond Milk

Instructions

  • Preheat oven to 350 degrees.
  • Mix peanut butter, unsweetened applesauce, and sugar in a large bowl.  If you have a food processor with dough attachment, add ingredients in the food processor, and mix until smooth. Make sure to use a plastic blade attachment.
  • Add all other ingredients and stir or mix to combine. If the dough is too thick and not blending well, add 2 tbs of almond milk at a time until it blends easily.
  • Add in chocolate chips and fold into dough or pulse a few times in the food processor.
  • Line baking sheet with a silicone mat or parchment paper.
  • Scoop dough with small dough scoop or 1bs and place 2 inches apart on cookie sheet.
  • Bake cookies for 10 min and then flatten with a spatula.  Bake for an additional 3-5 minutes until light brown on the bottom.
  • Transfer to a cooling rack after 5-10 minutes. Let cool completely.
  • Store in an airtight container in the refrigerator for up to 7 days.  These can also be frozen to enjoy at a later date!
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Hello! I am a busy wife and mom of 3. I am completely obsessed with health and fitness. I plan to simplify what I have learned to help other busy women reach their health and fitness goals.

Latest posts by katievannort@gmail.com (see all)

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