These are the family favourite. Hands down. I know there’s a plethora of chocolate chip cookies out there, but this one never claims to be a chocolate chip cookie. Instead, it’s more robust, hearty and chunky. It uses chopped chocolate for a rugged cookie, and the oats add that comforting ‘homely’ familiarity to them. You can imagine your grandma serving you these with a cup of tea or glass of milk and as soon as you bite into the warm, melty chocolate cookie, you feel like you are home.
Don’t you love how food – the taste and smell in particular – can transport you?
The heavenly aroma of vanilla and warmed sugar fills the air while these Chocolate Chunk Oat Cookies bake, leaving your kitchen with that ‘welcoming’ smell that candles can only dream to achieve. If I could have one smell in my house, it would be this (or cinnamon rolls, it’s a tough choice!).
Despite these being a firm favourite, I have only just rediscovered the recipe. They had simply slipped my mind as the original recipe is most definitely not vegan friendly using milk chocolate, margarine and eggs. But then I was thinking about Easter baking, and really craved chocolate cookies and these popped into my head, and they were so simple to adapt and I’m so thankful I did. My family didn’t notice a difference to the usual non-vegan version and I was transported back to my childhood days. The original recipe actually came from a Bang On The Door Groovy Chick magazine which proves how long we have loved this!
I have adapted the recipe, used less flour, upped the oats, added some cinnamon and of course switched up the egg, margarine and chocolate. I hope they’ll become a favourite in your home…
Chocolate Chunk Oat Cookies
200g chocolate, chopped (vegan friendly)
1 flax egg (1 tbsp flaxseed meal with 3 tbsp water)
125g vegan margarine
125g coconut sugar (or other sugar)
1 tsp vanilla
1 tsp cinnamon
125g plain flour (or your preferred flour, although I have not tested this)
½ tsp baking powder
1 tbsp oat milk (or almond, soya etc), if needed
Preheat the oven to 150Fan/170*C. Line a baking sheet with parchment.
Make the flax egg and leave to thicken up for 10 mins.
Beat the margarine and sugar together in a mixing bowl until light and creamy.
Add the flax egg, vanilla and mix again.
Add the salt, cinnamon , oats, flour, baking powder and stir to form a dough. You may need to add the 1 tbsp milk if the mix isn’t holding together. I also use my hands at the end to bring the mix together. Add the chocolate chunks and mix in with your hands.
Use 1 tbsp of cookie dough and roll into balls with your hands. Place on the sheet and press down lightly to flatten the cookies. Repeat for all of the cookie dough. If your hands are too sticky to roll the cookies, wash them in between.
Bake in the oven for 15-20 mins, until turning golden and slightly firm to the touch. Do not be tempted to overcook as they will firm up and continue cooking while cooling.
After 5 minutes place the cookies on the parchment on a wire rack and leave to cool completely before storing in an airtight container for up to 5 days. These will freeze well.
I can’t wait to see if you make these Chocolate Chunk Oat Cookies! Please let me know in the comments below and/or tag me on Instagram @nourishing.amy #nourishingamy.