Vegan Oatmeal Chocolate Chip Cookies

3.27.17 / Comment



What’s better than treating yourself to something sweet, healthy, and nutritious? We aren’t sure, but we do know that our Oatmeal Chocolate Chip Cookies are the perfect solution to any problem. Delightfully vegan and perfectly chewy, these cookies are a must have for an on-the-go breakfast, or a satisfying after-dinner dessert. Plus, they are teeming with whole grains for rich texture and nutritional benefits! As good as these are, we can’t help but want to save some for later. To store, just put them in an air-tight container, store at room temperature, and consume them within 3-5 days. Still craving more? Try frosting these cookies with our Chocolate Hazelnut Spread for both added sweetness and nutritional qualities.



Not only is this unique recipe easy to create, but it also contains sorghum flour, which is one of our favorite flours to cook with. Sorghum is rich in flavor, and it’s also a great nutrition booster because it’s a good source of whole grains and protein, which will help satiate while providing exceptional flavors. This makes sorghum the perfect grain to have in your kitchen, as you can batch cook it, store it, and add it to soups, salads, or muffins later on in the week. While this recipe features sorghum flour, it also highlights sorghum syrup, a natural sweetener that adds an earthy flavor to complement the sweetness of the chocolate and vanilla. It also enhances the sorghum taste while providing nutrients like iron, calcium, and potassium. So, go ahead and make sure that this cookie recipe is on repeat–it’s one treat that your whole family is sure to fall in love with!


Vegan Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 43 cookies
  • 4 tablespoons coconut oil
  • 4 tablespoons sorghum syrup
  • 3 flax eggs (3 tablespoons flax + 9 tablespoons water)
  • 1 teaspoon vanilla
  • 1 cup almond butter (may substitute other nut butters, if desired)
  • ½ cup sorghum or gluten-free all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1½ cups gluten-free rolled oats
  • ⅓ cup dark chocolate chips
  • Stand mixer or large mixing bowl
  • Baking sheet
  • Parchment paper
  1. Preheat oven to 350 F.
  2. In a stand mixer or large mixing bowl, beat coconut oil and sorghum syrup until well combined.
  3. Add flax eggs, vanilla extract mix, and almond butter. Mix well.
  4. Slowly add the sorghum flour, baking soda, cinnamon, and salt to the other liquids. Combine until smooth. Once everything is well incorporated, stir in oats and chocolate chips.
  5. Refrigerate dough for 15 minutes.
  6. After 15 minutes, remove dough from the refrigerator, and (with VERY clean hands) shape 1 tablespoon sized dough balls.
  7. Place the balls on a parchment lined baking sheet about 2 inches apart, and bake 12-15 minutes until browned lightly around the edges. Cool for 2 minutes before transferring the cookies to a cooling rack.
Disclosure: Triad to Wellness is a consultant for the Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
Nutrition Information
Serving size: 1 cookie Calories: 85 calories, Fat: 5 grams, Saturated fat: 2 grams, Carbohydrates: 8 grams, Sugar: 2 grams, Sodium: 45 milligrams, Fiber: 2 grams, Protein: 3 grams, Cholesterol: 0 milligrams


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