Chewy Chocolate Chip Oatmeal Cookies
Everyone knows that the ultimate cookie is crunchy on the outside and soft on the inside and that is exactly how to describe these Chewy Chocolate Chip Oatmeal Cookies. I knew I wanted a cookie that you could bite into and experience a crisp snappy crust. And I knew that the delightful crunch must still give way to a soft, squishy, chewy inside. A handful or so of test batches later and here we are. Crunchy on the outside, tender on the inside, homemade, dairy-free, oil-free, gluten-free cookies. Ta-dah!
Here’s a couple of things to ensure your success in accomplishing the crunchy-like exterior and soft, magically melty, interior texture of these Chewy Chocolate Chip Oatmeal Cookies:
First, when you drop the dough onto the cookie sheet, gently squish it down slightly for a flatter cookie.
Then, don’t wimp out on adding the “Aquafaba” fluff. Allow me to explain why I suggest that you skip the wimping out part.
For some reason or other, it has taken me next to forever to try using aquafaba in my recipes. For years I managed to skip the opportunity of turning bean broth from a can of chickpeas into something special. I was fixated on the broth being nothing other than the stuff that I typically pour down the drain. But now that I have tried it for myself, I’m a believer!
That’s right; I’m convinced that a little whipped up bean juice adds some noticeable chew to these wonderfully Chewy Chocolate Chip Oatmeal Cookies!
Also, remember to give these cookies some LOVE and add in those delightfully tiny sunflower seeds. The sunflower seeds break up the doughy part and add a very delicate and welcomed crunch. Sunflower seeds also add the following valuable nutrients:
- vitamin B6
- vitamin E
And now onto the secret ingredient that provides a wonderfully unique taste factor to these Chewy Chocolate Chip Oatmeal Cookies. It’s cardamom. Cardamom adds a refreshing bit of herbal earthiness and a subtle spiciness that is incomparable to anything I’ve ever tasted. Until these lovely cookies came into existence, I had never used cardamom in baked goods. I was already kind of crazy about cardamom in my savory recipes. And now that I have used cardamom in these cookies, I appreciate cardamom even more!
If you would like to fall head over heels in love with cardamom too, be sure to try Creamy Savory Cardamom Rice and eat it alongside a nice scoop of No-Cook Tofu Curry in a Hurry. Those two dishes together make an excellent, easy dinner combo that allows cardamom to shine like the spicey rockstar that it is.
Until next time, share this recipe, and Pin it on Pinterest for safe keeping. And while you’re at it, tell your friends about VEEG. Let them know so that they can get in on the win-win deal of cooking terrific tasting foods made entirely with wholesome, nutritious plants.
Chewy Chocolate Chip Oatmeal Cookies
- 10Cook Time:
- Yield: 12 Servings
This quick recipe makes about one dozen plant-based, vegan, gluten-free, nut-free, Chewy Chocolate Chip Oatmeal Cookies. And the fun thing about these cookies is that no one will ever guess how you managed to make your cookies so wonderfully chewy without adding loads of refined sugars, unwanted fats, and eggs. Additionally, no one will ever imagine that these cookies are oil-free unless you tell them, which you probably will because you’ll be in awe of the results, too!
- 1 tbsp of ground flaxseed meal + 3 tbsp water, stir and set aside or chill to use as an egg replacement
- 1/2 cup of the aquafaba (bean broth) from one can of organic chickpeas
- 1/4 tsp of cream of tartar
- 3/4 cup of oat flour
- 1/4 cup of old-fashioned oats - I use these organic and certified gluten-free oats.
- 1/8 to 1/4 tsp of ground cardamom - Start with less and add more after tasting, if you like.
- 3 tbsp of raw unsalted hulled sunflower seeds
- 1/3 cup of vegan semi-sweet mini chocolate chips
- 2 tbsp of pure maple syrup
- 2 tbsp of coconut sugar
- 1/4 cup of tahini
- 1 tsp of pure vanilla extract
- 1/8 tsp of pink Himalayan sea salt or another salt - We like to use this brand purchased in bulk to save money.
- First, let's make the fabulous aquafaba meringue, or fluff, as I like to call it! Begin by draining and reserving the liquid from a can of organic chickpeas; this liquid is the aquafaba or bean broth. Now, with a high-speed mixer, mix 1/2 cup of the reserved aquafaba liquid on high for about a minute, so that it is well blended. Then, add in the 1/4 tsp of cream of tartar and whip on high speed for about 10 minutes. The fluff is complete when it begins to look like fluffy clouds of white. By the way, mixing the aquafaba for a minute or two before adding in the cream of tartar is said to produce better results as sometimes the aquafaba is a bit separated from sitting in the can. And one more thing, you can complete all of the other steps of this recipe while you wait for the aquafaba liquid to mix into fluff when you use a stand mixer.
- While the aquafaba fluff is mixing, preheat the oven to 350º Fahrenheit and line a cookie sheet with parchment paper.
- Now prepare the egg replacer by combining the tablespoon of ground flax seed meal with the water. Set aside or chill to allow it to gel up a bit while completing the other tasks. It doesn't take very long at all for the flax to become gelled and egglike so no fussing or multiple rounds of stirring required.
- Next, in a small bowl, combine the oat flour, oats, cardamom, sunflower seeds and the vegan mini chocolate chips. These are your dry ingredients.
- In a separate, medium-size bowl, combine the remaining ingredients which will be wet.
- Now pour the egg replacer into the wet ingredients and stir to combine. Next, pour the dry ingredients into the wet ingredients. Stir the wet and dry ingredients together until is thoroughly combined.
- Last but not least, gently fold in the aquafaba fluff to combine with the rest of the cookie ingredients.
- Now scoop tablespoon-size portions of the dough and form them into ball shapes. Place the balls on the parchment-lined cookie sheet. Cookies may be baked shaped as is. But for a crispier, traditionally-shaped flatter round cookie, gently press the rounded balls of cookie dough, flat. Be sure not to push too hard, merely squish them down a bit while trying to keep them shaped like a circle. I used the bottom of a glass dipped in water to gently flatten mine and it worked really well.
- Bake your beautiful cookies for about 10 minutes or until very lightly browned. Allow them to cool completely before transferring and storing in an airtight container. Enjoy these cookies with a tall glass of your favorite plant-based milk while you feel good about indulging in a sweet treat of healthy homemade goodness. Not that I need to say this, but most homemade cookies tend to also taste terrific alongside a strong cup of coffee or tea... or maybe that's just me.
- You can quickly make 3/4 cup of oat flour by placing about 1 cup of oats in a food processor and grinding the oats down to a fine powder. And as always, if gluten is of concern, be sure to use oatmeal identified as gluten-free.
- Total Fat 6.7 g 10 %
- Saturated Fat 1.9 g 9 %
- Cholesterol 0 mg 0 %
- Sodium 24.6 mg 1 %
- Carbohydrates 15.8 g 5 %
- Fiber 1.9 g 8 %
- Sugar 6.6 g ---
- Protein 3.2 g 6 %
- Vitamin A 0 %
- Vitamin C 0 %
- Iron 7 %
- Calcium 2 %