Chewy Chocolate Chunk Oatmeal Cookies (low sugar, soy free, dairy free, gluten free, no butter, vegan)
Happy Thursday! I hit an all-time low this morning. I microwaved my coffee for the first time in my thirteen years of drinking it. Yes, I started drinking coffee at 14. I worked at a coffee & bagel shop, what do you expect? Actually, I started stealing sips of my mom’s coffee when I was a little girl. My mom used to pour so much of that vanilla Coffeemate cream in her coffee that it tasted like dessert. My high school best friend and I used to feel so cool and sophisticated drinking it. Sometimes, we’d skip school during study hall (such rebels) and grab lattes from the coffee shop down the street. Anyways, I think it’s safe to say “I’ll never microwave my coffee again.” It’s just been a long morning. How is it only 9:30?…
Last Friday, I made the best chewy chocolate chunk oatmeal cookies! They are gluten free, dairy free, made without butter, soy free, low sugar, and vegan! These cookies are super healthy, but taste sinful. You won’t even be able to tell the difference between this recipe and your grandma’s chocolate chip cookies! They are that good. I’ve already made three batches since Friday.
The centers of these cookies are soft, and the chocolate just melts in your mouth. I made them into mini (3-bite) cookies, but next time, I’m going to make them jumbo! I may even make a batch to take on my trip next week. I always crave something sweet on long flights, and this would be an awesome go-to! I’m already dreading the 16-hour travel day, but landing in Hawaii is worth it.
The ingredients in this recipe are super simple.
These cookies are made up of gluten-free baking flour, oats, baking powder, baking soda, cashew milk, sea salt, swerve, applesauce, coconut oil, vanilla, and my egg replacement (The Neat Egg.)
You can use real eggs (2) or your choice of sweetener. ♥
This is a perfect recipe to make with your kiddos, or sneak into their lunch boxes! It won’t leave them with a sugar crash or have them bouncing off the walls. And if you have picky breakfast eaters, these have oats in them, so…that’s technically breakfast, right?
Do you not just want to take a bite out of that? Yum!
Whenever I bake with chocolate, I’ll usually use Lily’s Dark Chocolate or Enjoy Life Semi-Sweet Chocolate Chunks.
Lily’s has a richer chocolate flavor, sweetened with Stevia, and the morsels are smaller. The Enjoy Life chocolate tastes more like the “milk chocolate” semi-sweet chocolate chips. If you are baking these for kids, I’d go for the Mega Chunks. They are still low in sugar but don’t have the dark chocolate taste. If you like a darker chocolate and want a completely no added sugar recipe, go for the Lily’s.
For the egg replacement, I used Neat Egg. I’ve had an amazing experience with this substitute! If you don’t want to use a substitute, just use two eggs!
One of my favorite sugar substitutes to use in my baking is Swerve, which I use all the time. Why do I choose Swerve? It does not affect your blood sugars, zero calories, non-glycemic, all natural, easy to digest, gluten-free, measures like sugar, bakes like sugar, tastes like sugar, tooth-friendly, and pet safe. It doesn’t have an artificial taste, and I love using it in desserts.
Applesauce and coconut oil are great replacements for butter. Avocado is another great substitute, but who wants to eat green cookies?
I used cashew milk, but you can use soy milk, regular milk, almond milk, or coconut milk.
It’s hard not to eat the chocolate straight from the bowl…yum!
Since the dough is egg-free, dive right in!
I heated the oven to 370 degrees, greased a baking sheet with avocado oil cooking spray, formed 3-tablespoon sized cookies and placed them about an inch and a half apart on the pan.
If you want to make these cookies larger, you totally can!
You’ll want to bake these for 15 to 17 minutes. Remember, all ovens cook differently, so just keep an eye on them! They’ll start to turn light brown around the edges when they are done!
This recipe makes 24 cookies.
Once they are out of the oven, sprinkle sea salt on top!
Once they cooled, I placed them in a container and stored them on the counter. Next time, I’ll hide them because they didn’t last long!
You’ll want to print this recipe for keeps!
Vegan Chewy Chocolate Chunk Oatmeal Cookies
- 1 Cup All-Purpose Gluten-Free Baking Flour
- 1 Cup GF Quick (rolled) Oats
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Tbsps Neat Egg or two eggs
- 1/2 Cup Swerve or your choice sweetener
- 1/4 Cup Cashew Milk
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Coconut Oil
- 2 Tsps Vanilla
- 1 Cup Enjoy Life Chocolate Chunks
- Sea Salt
- Heat oven to 370 degrees.
- Sift the oats, flour, swerve, neat egg, baking soda, and baking powder together.**if you're using real eggs, add 1/2 cup extra oats**
- Melt the coconut oil, and add it to the bowl of dry ingredients. Mix in the vanilla and applesauce.
- Stir in the cashew milk.
- Fold in the chocolate chunks.
- Grease a baking sheet, and form your cookies! (use your hands to shape them)
- Bake 15-17 minutes. Sprinkle sea salt on top.
This recipe makes 24 (3-tablespoon sized) cookies.
Nutrition PER cookie:
70 Calories, 13g Carbs, 4g Fat, 2g Protein, 2g Fiber, 5g SugarI
made a spin-off recipe that’ll be posted next week! Double chocolate peanut butter cookies anyone???
Questions for you!
- Chocolate chip or chocolate chunk?
- Do chocolate chip cookies made with oatmeal count as breakfast?
- What is your favorite cookie flavor?