Baking & Pastry > Vegan Baking > Dairy Substitutes in Vegan Baking > Plant-Based Milks (Soy, Almond, Oat)

Vegan Chocolate Chip Cookies with Oat Milk

These delectable vegan chocolate chip cookies use oat milk to achieve a soft, chewy texture without any dairy. This recipe is simple, quick, and yields a batch of irresistible cookies perfect for any occasion. Enjoy the classic flavor with a plant-based twist!

Prep Time
15 minutes
Cook Time
9-11 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Vegan butter, softened
  • 3/4 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 2 tablespoons Oat milk
  • 1 teaspoon Vanilla extract
  • 2 cups Vegan chocolate chips

Prepare the Oven and Baking Sheet

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure to whisk thoroughly to distribute the baking soda and salt evenly. This helps the cookies rise properly and ensures a consistent flavor.

Cream the Vegan Butter and Sugars

In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy. Use an electric mixer for best results, but you can also do this by hand. Creaming the butter and sugar together incorporates air, which is crucial for creating a light and airy cookie.

Add Wet Ingredients

Beat in the oat milk and vanilla extract until well combined. Ensure the oat milk is at room temperature for best results. If the mixture looks slightly curdled, don't worry; it will come together when you add the dry ingredients.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Mix until you no longer see streaks of flour.

Add Chocolate Chips

Stir in the vegan chocolate chips until evenly distributed throughout the dough. Use a spatula to gently fold in the chocolate chips, avoiding overmixing.

Bake the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to bake slightly as they cool on the baking sheet.

Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm and delicious vegan chocolate chip cookies with a glass of oat milk!

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FAQ

  • Can I use a different type of plant-based milk?

    Yes, you can substitute almond or soy milk for oat milk. The texture of the cookies may vary slightly depending on the milk you choose. Oat milk tends to provide a chewier texture, while almond milk may result in a slightly crispier cookie. Soy milk is a good all-around substitute.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough for up to 2 months. Simply scoop the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
  • My cookies spread too thin. What can I do?

    If your cookies are spreading too thin, try chilling the dough for 30 minutes before baking. This will help the vegan butter to firm up and prevent the cookies from spreading too much. You can also try adding a tablespoon or two of flour to the dough.