20-Minute Chocolate Chip Oatmeal Cookies with Quick Oats
A wholesome and simple 6-ingredient chocolate chip oatmeal cookie recipe using quick oats, chocolate chips and naturally sweetened with apple sauce. The quick oats lends itself well to this recipe for an ultra chewy and soft cookie that kids and adults will love.
Servings 8 cookies
Calories 272kcal
Ingredients
- 3 cups + 1/4 cup quick oats
- 1 cup + 2 tbsp vegan butter , melted
- 3/4 cup coconut sugar
- 3/4 cup applesauce
- 2 tsp vanilla extract
- 1/2 tsp baking soda (helps the cookies spread)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup chocolate chips
Instructions
- Preheat oven to 375F/190C and line two baking trays with parchment paper.
- Separate 1.5 cups (220g) of the quick oats and place in a blender, pulse a few times to grind into a flour. Set aside.
- In a large mixing bowl, combine the melted vegan butter, coconut sugar, applesauce and vanilla together in a bowl. Then add baking soda, baking powder, salt and cinnamon. Whisk to combine.
- Add the oat flour and use a spatula to fold and combine. Then pour in the quick oats and stir again. Fold in the chocolate chips.
- Using 3 tbsp per cookie, roll into balls and place on the baking trays about 2 inches apart, flatten slightly with your palm.
- Bake for about 11-13 minutes, or until golden and lightly brown on the edges. Remove from the oven and allow to cool and firm up on the tray for 10 minutes before transferring to a wire rack to fully cool.
Notes
Recipe will keep for 5 days, store at room tempurate in an air-tight container. Or one week in the fridge.
They will keep in the freezer for 2 months in an air-tight container.
Nutritional information is a rough estimate.
Nutrition
Calories: 272kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 162mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5IU | Calcium: 69mg | Iron: 2mg