Delicious & Healthy Small Batch Vegan Oatmeal Chocolate Chip Cookies with Aquafaba
These delightful Small Batch Vegan Oatmeal Chocolate Chip Cookies draw their inspiration from a fantastic recipe featured in Knox Village Soup, a beloved publication that beautifully serves the Mid-Coast Maine community. The original concept was thoughtfully developed by Wendy Andreson, whose culinary mission was to craft slightly healthier cookies using readily available pantry staples. Her commitment to creating wholesome yet delicious treats shines through in every bite of these cookies.
Wendy Andreson truly excelled with her recipe! Even for someone who isn’t strictly vegan, the choice to use oil instead of butter is highly appreciated, contributing to a lighter texture and a generally lower saturated fat content. Beyond that, these cookies boast a wonderful nutritional profile, packing in beneficial fiber from the hearty oats and a satisfying touch of protein from the inclusion of nuts. And honestly, one of the most appealing aspects of this recipe, much like many other vegan cookie recipes, is its sheer simplicity – a straightforward “dump and stir” method that makes baking an absolute breeze. This ease of preparation makes them perfect for busy weeknights or when you simply crave a homemade treat without a fuss.
The Magic of Aquafaba in Vegan Oatmeal Chocolate Chip Cookies
When compared to my go-to Chewy Vegan Oatmeal Cookies, these small batch wonders offer a distinctly different, yet equally delightful, experience. They tend to be a little nuttier in flavor and possess a slightly less sweet or fruity profile, allowing the rich taste of chocolate to truly shine. This makes them an ideal canvas for chocolate chips, where their robust flavor complements the sweetness perfectly. In contrast, I’ve found that my original Chewy Vegan Oatmeal Cookies are better suited for dried fruits, which can stand up to their sweeter, more fruit-forward taste. Ultimately, both recipes deliver fantastic results, catering to different cravings and preferences, proving there’s a vegan oatmeal cookie for every occasion.
This particular rendition is tailored to be a small batch version of the recipe, perfect for when you want just enough cookies for a few servings without an overwhelming surplus. To create a unique twist from the original, I made a few key adjustments that truly elevate these cookies. Foremost among these was the inclusion of aquafaba – the liquid from canned chickpeas – which acts as an incredible vegan egg replacer, lending a wonderful texture and binding quality to the dough. Additionally, I opted to omit the cinnamon, allowing the other flavors to come forward, and substituted walnuts with finely chopped pecans for a slightly different nutty note. Furthermore, I used white whole wheat flour, which provides a boost of whole grain nutrition while maintaining a light, tender crumb, distinguishing these from the original and offering a slightly healthier, yet equally delicious, alternative.
The beauty of small batch baking lies in its ability to satisfy cravings without excess, ensuring fresh-baked goodness whenever the mood strikes. These cookies are not only simple to make but also incredibly versatile. The use of aquafaba is a game-changer in vegan baking, providing moisture and structure that’s often difficult to achieve without eggs. It’s a testament to how creative and effective plant-based ingredients can be in crafting truly remarkable desserts. Whether you’re a seasoned vegan baker or just exploring plant-based options, these cookies are a fantastic addition to your repertoire.
Beyond the recipe itself, understanding the components of these cookies can enhance your baking experience. Oats, for instance, are a powerhouse of soluble fiber, which is known to aid digestion and maintain stable blood sugar levels. The use of neutral oil, such as grapeseed or extra light olive oil, ensures that the cookies remain moist and tender without imparting any overpowering flavor, allowing the chocolate and nut notes to dominate. Pecans, rich in healthy fats and antioxidants, contribute not just to the texture but also to the nutritional value of each cookie. This thoughtful combination of ingredients ensures that every bite is not only delicious but also contributes positively to your well-being.
Another benefit of this small batch approach is portion control. Instead of being faced with dozens of cookies, you have just enough to enjoy fresh over a day or two, reducing waste and temptation. It’s perfect for individuals, small families, or anyone who loves to bake frequently but doesn’t need large quantities. Plus, the quick prep and cook times mean you can go from craving to cookie in under half an hour!
Ready to explore more aquafaba-powered treats or other small-batch vegan delights? Check out these related recipes:
- Easy Aquafaba Chocolate Pumpkin Muffins
- Aquafaba Chocolate Chip Cookies
- Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
- Small Batch Vegan Peanut Butter Cookies
- Vegan Oatmeal Chocolate Chip Cookies
Recipe
Small Batch Vegan Oatmeal Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
Gathering the right ingredients is the first step to delicious cookies. This recipe thoughtfully balances standard pantry items with vegan-friendly alternatives to create a satisfying and wholesome treat. Pay attention to the types of flour and liquid for the best results.
- ¼ cup all-purpose flour or white whole wheat flour (approx. 35 grams) – White whole wheat flour adds a nutty flavor and extra fiber without making the cookies too dense.
- ¼ cup light brown sugar (approx. 50 grams) – For moisture and a rich, caramel-like sweetness.
- ½ tsp. baking powder – Essential for lift and a tender texture.
- ¼ tsp. salt – Balances sweetness and enhances all the flavors.
- ¾ cup oats (old fashioned, approx. 60 grams) – Provides fiber and a classic chewy texture. Quick oats can be used but may result in a softer cookie.
- ½ cup semisweet chocolate chips – Ensure they are vegan-friendly if strictly avoiding dairy. Dark chocolate chips also work wonderfully.
- ¼ cup very finely chopped pecans – For a buttery, nutty crunch. Walnuts can be substituted for a stronger flavor.
- 2-3 Tbsp. aquafaba or almond milk – Aquafaba (liquid from canned chickpeas) works best for binding and chewiness, while almond milk is a simpler substitute.
- 2 tablespoons neutral oil such as extra light olive oil or grapeseed – Avoid strong-flavored oils to let the cookie flavors shine.
- ½ tsp. vanilla – A classic flavor enhancer that brings warmth to the cookies.
- ¼ cup unsweetened shredded coconut (optional) – Adds extra texture and a tropical hint.
Instructions
Follow these simple steps to bake a perfect batch of vegan oatmeal chocolate chip cookies. The key to success lies in proper mixing and careful observation during baking.
-
Prepare Your Oven and Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (175°C). While the oven is heating, line a standard baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
-
Combine Dry Ingredients: In a medium-sized mixing bowl, combine the flour (either all-purpose or white whole wheat), light brown sugar, baking powder, and salt. Use a whisk or a spoon to stir these ingredients thoroughly until they are well combined and there are no lumps of baking powder or salt. This ensures even distribution of leavening. Once the dry ingredients are mixed, gently fold in the chocolate chips and finely chopped pecans (and shredded coconut if using), making sure they are evenly coated and distributed throughout the mixture.
-
Add Wet Ingredients: Create a well in the center of your dry ingredients. Add the neutral oil, an initial 2 tablespoons of aquafaba (or almond milk), and the vanilla extract. Mix everything together well, starting from the center and incorporating the dry ingredients. The dough should come together but might appear slightly crumbly. If the batter seems excessively dry and isn’t forming a cohesive dough, gradually add an additional ½ tablespoon to 1 tablespoon more liquid (aquafaba or almond milk) until you reach a workable consistency. The goal is a dough that holds its shape without being sticky.
-
Shape and Place Cookies: Using a tablespoon or a small cookie scoop, portion out the dough. Attempt to gently shape each portion into a ball. Don’t worry if they aren’t perfectly smooth; homemade cookies have character! The dough might be a little messy, particularly if you used almond milk instead of aquafaba, which has a stronger binding property. Once shaped, place the dough balls onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading. Lightly pat down each cookie dough ball with your palm or the back of a spoon to create a slightly flattened disk. This helps them bake more evenly.
-
Bake to Perfection: Transfer the baking sheet to your preheated oven. Bake for approximately 15 minutes. The precise baking time can vary depending on your oven, so keep an eye on them. You’ll know they’re ready when the edges are lightly golden brown and the centers appear set, though still slightly soft. Avoid overbaking, as this can lead to dry cookies.
-
Cool and Enjoy: Once baked, carefully remove the baking sheet from the oven. Allow the cookies to cool on the pan for about 10 minutes. This crucial step allows them to firm up before you attempt to move them, preventing breakage. After 10 minutes, transfer the cookies to a wire rack to cool completely. These cookies genuinely improve in texture and flavor as they cool, developing a delightful chewiness. For an extra treat, I’ve found they’re also surprisingly delicious when frozen – perfect for a quick cool-down snack! Store any leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
Notes