Indulge your senses with these irresistibly chewy and deliciously chunky Vegan Oatmeal Chocolate Chip Cookies. This easy drop cookie recipe is made with only basic pantry ingredients, zero fancy equipment, and is ready in just 30 minutes.
Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside.
Mix the wet ingredients: Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted butter. Whisk in the yogurt and vanilla bean paste.
Mix the dry ingredients: Fold in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Add oats and chocolate: Fold in the rolled oats and 100g of the chocolate chips, reserving 50g of the chocolate chips for the tops of the cookies.
Chill and roll: Cover and refrigerate the dough for 15 minutes Then use a cookie scoop to separate it into 12 parts and roll it into balls.
Assemble: Place the chilled cookie dough balls on the prepared cookie sheets, leaving at least 2 inches between each cookie. Stud the tops with the remaining chocolate chips.
Bake: Bake the cookies for 10-11 minutes, then remove them from the oven and round off the edges if necessary using a large cookie cutter.Allow the cookies to sit on the baking tray to cool for about 5 minutes, and sprinkle with flaky sea salt while they are still warm.
Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.
Notes
Make sure to rest the dough for the best consistency. 15 minutes in the fridge is enough for this recipe!
Freeze dough balls for future cookies on demand! Place them on a plate in a single layer, then freeze till firm. Once frozen, pop them in a zip-top bag or freezer-safe container for up to 2 months. Bake as directed, adding 2-3 minutes to the bake time as needed.