Chewy Chocolate Chip Oatmeal Cookies #chewy #chocolate-chip #cookies #oatmeal #recipe #gluten-free #vegan #plant-based #cookies #wfpb #wfpbno #oatmeal #chocolate chip #aquafaba #recipes

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:

  • protein
  • fiber
  • zinc
  • folate
  • vitamin B6
  • vitamin E
  • phosphorus

Chewy Chocolate Chip Oatmeal Cookies #tahini #oatmeal #sunflower #seeds #chocolate #chips #healthy #treat #cardamom

Chewy Chocolate Chip Oatmeal Cookies #cardamom #wfpb #recipe #cookies #aquafaba #treats #gifts #homemade #sweets #sunflower seeds #vegan #wfpbno #recipe

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.

Happy eating!

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Chewy Chocolate Chip Oatmeal Cookies

  • 15
  • 10
    Cook 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. 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.    
  2. While the aquafaba fluff is mixing, preheat the oven to 350º Fahrenheit and line a cookie sheet with parchment paper.      
  3. 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.  
  4. Next, in a medium-size mixing bowl, combine the oat flour, oats, cardamom, sunflower seeds, and the vegan mini chocolate chips. These are your dry ingredients.  
  5. In a separate, large-size mixing bowl, combine the remaining ingredients which will be wet, other than the salt.  
  6. 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.  
  7. Last but not least, gently fold in the prepared aquafaba fluff to combine with the rest of the cookie ingredients.  
  8. 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.  
  9. 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.
  • If you prefer to skip the vegan chocolate chips but still wish to enjoy a bit of chocolate flavor, try replacing the chocolate chips with cacao nibs.


% DV

Calories Per Serving: 130
  • 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 %

Leave a Comment


  • Something is wrong with the recipe. Mine ended up a soupy mess! Seems like too much Aquafaba for the amount of oat flour.

    1. So sorry to hear that this recipe didn’t work for you, Janet. Before I go any further, may I ask if you whipped the aquafaba with the cream of tartar before folding it into the other combined ingredients?

      It is a slightly moist batter, which makes the cookies nice and chewy.

      I am just trying to pinpoint what went wrong. When you fold in the whipped up aquafaba, it should almost be like folding in air, or a cloud, rather than liquid. That’s why I ask if you completed that particular step.

  • Have you tried replacing the mini chocolate chips with cocoa nibs? They are considerably harder, so many not be the best sub, but it could work.

  • OK, I’m an idiot! I JUST saw the cocoa nibs comment. Sorry!

    1. No problem, Kay Dee. The cacao nibs are certainly not the same consistency as the vegan mini chocolate chips, that’s for sure, but I love the bit of crunch that they add – and the flavor reminds me of coffee so, yep, I love the option of nibs.

  • Thanks for this wonderful recipe. I have made them twice now. First time I whipped the aquafaba and it had beautiful peaks. I misread the recipe and added my wet ingredients to it and I was left with a soupy mess! Today I tried again and was diligent in following the recipe to the letter! I carefully folded the beautiful and fluffy aquafaba into the dough but the cookie dough was a little firm and by the time I was done incorporating the aquafaba I was left with another soupy mess! I’d like to make these work but it’s just not happening for me.

    1. Thank you for trying the recipe twice, now, Nancy – the flavor must be pretty spot-on to warrant that sort of repetition.

      I have no idea how it could go from being what you described as a dry batter to a soupy mess unless perhaps the folding in of the aquafaba was went at a bit too vigerous.

      Aquafaba is like working with whipped egg whites – it’s a somewhat fragile undertaking – almost like incorporating air.

      I hope that makes some sense regarding what went on in your experience. The next time I make a batch, I will make a note of the steps again to ensure I have covered all that I do as thoroughly as possible.