These vegan oatmeal chocolate chip cookies are super fast to make and simple-you probably already have the ingredients you need on hand! Crispy, crunchy, and warm, with hints of cinnamon and clove-perfect for the holidays!
Pre-heat your oven to 350 degrees Fahrenheit.
In your stand mixer, (or using an electric hand mixer and bowl) add the vegan butter and brown sugar. Whip together until the sugar and butter have creamed together.
While this mixture is working, mix your ground flax and 3 tbsp. water in a separate bowl. Let stand for 2-5 minutes. It will start to congeal. **This will not work with WHOLE flax seeds-it must be ground.
Add your vanilla and flax mixture to your butter and sugar. Beat again until combined. You want this mixture to be light as air-super creamy and soft.
Sprinkle in the flour, Baking soda, Salt, cinnamon and clove on top of the butter mixture. Stir again in your mixer until just combined. Don't over mix, your cookies will be chewy and doughy.
Remove your bowl from the stand mixer and add in your oatmeal and chocolate chips. Stir this in by hand, folding the mixture until just combined.
Using a tablespoon, scoop your cookie dough one tablespoon per cookie onto a lined cookie sheet. I fit 15 on mine.
Bake in pre-heated oven for 10-12 minutes, until browned. Allow to cool slightly before transferring to a cooling rack.
So, this recipe gives you about 60 cookies if you are using a tablespoon to measure. This is what I do because it makes me feel better about eating 5-6 in a row!! If you want a bigger cookie no worries, just adjust the baking time by adding a minute or two:) These cookies are pretty forgiving, so just enjoy!