Vegan chocolate and oatmeal cookies are a crunchy, healthy, and delicious snack, perfect for a snack or breakfast, and contain neither butter nor eggs.
I have always tried to make desserts that aren’t too fatty, and now that I’m dealing with a preteen, I have to be even more careful. Lately, he’s always hungry, and when he’s home alone, he eats everything he finds. So I thought of preparing slightly lighter cookies for his numerous snacks.
These cookies, compared to industrial ones, contain less sugar and fat. The nice thing about making cookies at home is also that I can flavor them as I prefer: this time I added vanilla and dark chocolate, but they are also delicious with dried fruit, raisins, or cinnamon.
Also read all my air fryer recipes.
As for cooking, since it’s hot, I cooked them in an air fryer, but they can also be easily made in the oven. At the end of the recipe, I wrote the instructions for both cooking methods:
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 16 cookies
- 7 oz oat flakes
- 3.5 oz flour
- 2 oz sugar
- 2.5 oz corn oil
- 2.5 oz almond milk (or oat milk)
- 3 tbsp chocolate chips
- 1 tbsp vanilla extract
- 1 tsp baking powder
Recommended Tools
- Air Fryer double resistance, 12-liter oven
Steps: Vegan Chocolate and Oatmeal Cookies
Put the oat flakes, flour, baking powder, and sugar in a bowl. Mix, then add the oil, plant-based milk, vanilla extract, and finally the chocolate chips. Combine everything with your hands, make balls, flatten them and cook them in an air fryer at 320°F for 10-12 minutes without preheating, directly on the rack.
If you prefer traditional baking, put them on a baking sheet with parchment paper and bake in a preheated oven at 356°F for about 12 minutes.
