1 Bowl Oatmeal Chocolate Chip Cookies
Lately I’ve been craving all things oats. One of my personal favorites, is a classic oatmeal cookie. If you ever find me browsing a bakery, I have my eyes on this nostalgic cookie. There is something about it that’s like taking a trip down memory lane. I have a fab recipe for Oatmeal Raisin Cookies, but wanted to explore a chocolate chip variety and make it a 1 bowl concept, and the 1 bowl vegan Chocolate Chip Oatmeal Cookies were born!
Many cringe at this classic cookie, but I find them flavorful and filling while most other cookies just leave you needing more. Why? The oats pack fiber, which actually will quench your hunger and sweet tooth!
What’s great about this recipe? Everything! All you need is 1 bowl, it packs minimal white flour, tons of oats, features less sugar, uses applesauce, features stevia sweetened chocolate chips, it’s perfect for any season, can be made gluten free, can easily be made in bulk, and is such a timeless cookie!
If you’re searching for the most effortless oatmeal cookie, you have to try these new 1 bowl Vegan Oatmeal Chocolate Chip Cookies!
Looking for a GF flourless version? Click here
Looking for a version featuring quick oats? Click here
Why this recipe is great:
Quick
Easy
Affordable
Less sugar
Packed with oats
Features stevia sweetened chocolate
Can be made gluten free
1 Bowl Oatmeal Chocolate Chip Cookies
- Total Time: 0 hours
- Yield: 8 Large Cookies 1x
Ingredients
- 1 cup white flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted vegan butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 1 1 /2 cups old fashioned rolled oats
- 1 cup stevia sweetened chocolate chips
Instructions
- Combine the melted butter, brown sugar, and granulated sugar.
- Now add the applesauce and vanilla extract and combine again scraping down the sides.
- Now sift in the flour, baking soda, salt, and cinnamon. Gently fold in the oats and chocolate chips. Cover the cookie dough tightly and refrigerate for 15 – 20 mins. Any longer and the oats will absorb more moisture and they can come out dry or won’t spread.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Once chilled, take 2 tbsp or more of the cookie dough and roll into a ball. Press them down to flatten. The cookies won’t spread a lot.
- Bake for 9 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from oven and cool on baking sheet for 5 minutes. Then transfer to a cooling rack to finish.
- Prep Time: 20 mims
- Cook Time: 9 mins
Other recipes you may like
- 1 Bowl Sprinkle Cookies
- 1 Bowl White Chocolate Macadamia Nut Cookies
- 1 Bowl Chocolate Chip Cookies
- 1 Bowl S’mores Cookies
