Read the post in:
繁體中文
Crunchy, sweet-on-the-spot, and healthy at the same time, these Chocolate Chip Walnut Oatmeal Cookies have become one of my staples that I will make again, again, and again! Even though they are vegan, I’ll say they definitely won’t lose if you compare them with common cookies!
I think there’s no need to explain why I made these chocolate chip cookies because they are CHOCOLATE CHIP COOKIES. (Who doesn’t want some?) But they are slightly different from normal chocolate chip cookies. So, I think it’s worth mentioning.
The difference is… they contain oats. I mean, I know it’s not as special as tofu, which I use in some dessert recipes, but still, it’s different!
Honestly, I was so in love with Vegan Spiced Oatmeal Cookies, which I’ve made like 3 times, that I wanted to make more oatmeal cookies. So I started to think about what flavor I should make because, you know, I like to try new things.
But then suddenly I see my old chocolate chip cookie recipe that I also want them as well. So, I thought, why not combine them — Chocolate Chip Oatmeal Cookies!
The truth is I thought I’ve made them before. However, to my surprise, I hadn’t. So I made my mind right away.
Since I had aquafaba (chickpea water) in the fridge, I was thinking of using it up. (want to cut down waste as much as possible) And then I found a recipe from Minimalist Baker that uses aquafaba in chocolate chip oatmeal cookies!
But the problem is, the recipe called for a hand mixer, which I didn’t have. I made some adjustments to the recipe and the steps to make it work and plus it’s even easier.
Ingredients You Need
These are the 10 ingredients you need for these chocolate chip oatmeal cookies:
- Almond flour: For the fine texture, I’m using bleached ground almond, which you can usually find in grocery stores or baking ingredient shops.
- Oat flour: I love to use oat flour in cookies because they give more flavor to the cookies. Use gluten-free ones if you are sensitive to gluten.
- Rolled oats: Since they are called oatmeal, we’re going to use some rolled oats for the texture and flavor.
- Coconut sugar: Coconut sugar is one of my favorite sugar options in baking cookies. But if you cannot find it, you can also use organic sugar or brown sugar.
- Baking powder: This is our rising agent. I would say don’t skip it; otherwise, the resulting texture will be different.
- Almond butter: Here I’m using almond butter because it’s more neutral in flavor. I usually use homemade almond butter. But if you don’t mind there’s peanut butter flavor in your cookies, peanut butter is a great substitution. (See How to Make Nut Butter)
- Extra-virgin coconut oil: Coconut oil is really wonderful in baking. And the extra-virgin one really makes these cookies so tasty!
- Aquafaba: It’s all called chickpea water, literally the water left from cooking chickpeas. You can just use the liquid from canned chickpeas.
- Walnuts: It’s actually just a whim to add walnuts into these cookies. But then I found that they became essential in these cookies. I mean, these cookies just taste different without walnuts.
- Dark chocolate chips: I mean, who doesn’t love some chocolate chips in cookies?
There are 2 optional ingredients: desiccated coconut and salt. I added them to give these cookies more flavor, which is always a good thing, right?
How to Make Chocolate Chip Walnut Oatmeal Cookies
As I’ve mentioned before, it’s really easy to make these oatmeal cookies. You will be basically mixing/stirring without any need for special gadgets. Here’s the simplest step explained:
- First, mix the dry ingredients EXCEPT for walnuts and chocolate in a big bowl.
- Then mix the wet ingredients in another bowl.
- Pour the wet mixture into the dry one. Mix to incorporate.
- Stir in half the amount of chocolate and walnuts.
- Scoop out a heaping tablespoon of the mixture and shape it into a ball. Repeat to finish all.
- Place the balls on the baking sheet, evenly spaced. Press them down with your palm into a thick disk.
- Add the left chocolate chips and walnut pieces on top of the cookies for decoration.
- Bake in the preheated oven at 170°C/340°F for 14~17 minutes until golden brown.
- The last step is very important: Let them cool down COMPLETELY. Yes, no heat remained. If you want your cookies to be crunchy, this step is a MUST. I know it’s not easy when you can literally inhale the chocolate chips in front of your eyes, but patience.
Once they are cooled, you’re free to eat whatever you like.
How to Store Chocolate Chip Walnut Oatmeal Cookies
After the cookies have cooled completely, store them in an air-tight jar or containers. They should be fine for a week at room temperature or 2 weeks in the fridge.
Questions You Might Have
Can I use regular sugar instead of coconut sugar?
Yes, you can. But just be aware that a lot of white caster sugar is not vegan due to its contact with animal bones in the refining process. I will say use organic sugar or brown sugar for the easier route.
I don’t have aquafaba, what can I use instead?
If you don’t have aquafaba, you can try to use plant-based milk instead. But I’ll suggest adding half of the amount first, then adding 1 tablespoon at a time to see how much you need.
Are there other substitutions for extra-virgin coconut oil?
I personally wouldn’t change it for anything else. But if you really cannot find it and want to find another substitution, I will say go for vegan butter.
Final Words
That’s it! I hope you will love these chocolate chip oatmeal cookies as much as I do. They are really so delicious that I’ve prepared to make them again once I finish the last cookie. And plus, they are also on the healthier side, considering the ingredients used. So why not?
By the way, I usually make food only for myself so I usually don’t make big batches. So if you’re a big family or you’re planning to make them for more than 3 people, I would say double or triple the whole recipe so you can have some for yourself as well.
Enjoy!
那麼，我們開吃吧！
More Vegan Snack Recies:
- Double Chocolate Peppermint Cookies (Vegan, Gluten-free)
- Cinnamon Raisin Oatmeal Cookies (Vegan, 8 Ingredients)
- Simple Vegan Cookie Dough Bars (5 Ingredients, Nut-free)
Vegan Chocolate Chip Walnut Oatmeal Cookies (Gluten-free)
Ingredients
- 40 g almond flour, (a scant 1/2 cup)
- 45 g oat flour, (1/2 cup) use gluten-free if intolerent
- 67 g rolled oats, (2/3 cup) use gluten-free if intolerant
- 40 g coconut sugar, (1/4 cup)
- 20 g desiccated coconut, (2 Tbsp)
- 3/4 tsp baking powder
- 30 g almond butter, (2 Tbsp)
- 36 g extra-virgin coconut oil, (3 Tbsp), melted
- 4 Tbsp aquafaba, aka chickpea water, I use the liquid from a canned chickpeas
- 40 g walnuts, chopped (1/4 cup)
- 30 g dark chocolate chips, (2 heaping Tbsp)
Instructions
- Preheat the oven to 170. Line a baking sheet with a baking mat or parchment paper.
- In a big bowl, add almond flour, oat flour, rolled oats, coconut sugar, desiccated coconut, and baking powder. Use a fork to mix all together.
- In another bowl, add almond butter, melted coconut oil, and aquafaba. Mix them together.
- Pour the wet mixture into the dry one. Mix to incorporate all ingredients.
- Stir in about half of the chopped walnuts and chocolate chips.
- Use a spoon scoop out a heaping tablespoon of the mixture. Press it firmly and shape it into a ball. Place it on the prepared baking sheet. Repeat to finish all the mixture. You should have 8~10 cookie dough balls.
- Use your palm to press down the balls into a thick disk. Keep them evenly spaced. They will spread out a little bit, so make sure to leave some space between each cookie.
- Add the left chocolate chips and walnut pieces on top of the cookies for decoration.
- Bake them in the oven at 170°C/340°F for 14~17 minutes until golden brown and your kitchen smell like heaven.
- Transfer the baking sheet onto a wire rack to let the cookies cool down completely. Then EAT!
Notes
- *Almond butter: You can use other nut butter like cashew butter, macadamia nut butter, pecan butter, or peanut butter. Just keep in mind that peanut butter is quite strong in flavor so your result will have a prominent peanut butter taste. (See How to Make Nut Butter)
- **Aquafaba: It’s literally chick water, the liquid from canned chickpeas. It’s very common in most grocery stores.
- Storage: Store the cool cookies in an air-tight jar or container at room temperature for 1 week or 2 weeks in the fridge.
- Adapted from Minimalist Baker.
