This Oatmeal Chocolate Chip Cookies blog post is a paid partnership with Manitoba Milling Company. All views and opinions expressed are my own.
I’m so excited to share this recipe with you today. I’m actually a little astounded that it’s taken this long for me to publish a chocolate chip cookie recipe on the blog. I mean, the cookie is a staple of any food blogger isn’t it?
Anyway, being in isolation over the past few weeks has been the perfect time to perfect my cookie game, and what fun it’s been! I’ve loved being able to take the process a little more slowly and really experiment with the recipe until I’ve found the perfect ratios of ingredients.
And I hope you agree that these Oatmeal Chocolate Chip Cookies are delicious! Made with blended oats and dark chocolate chips, they’re soft, crispy on the outside and deliciously sweet without being overpowering. Perfect for those mid-morning or mid-afternoon cravings.
And what a pleasure it’s been creating this recipe using Manitoba Milling Company’s Smooth Whole Milled Flaxseed. Milled on the Pizzey family’s fifth generation family farm in Manitoba, Canada, this non-GMO flaxseed is honestly the smoothest, finest milled flax I’ve ever used!
You probably already know that being vegan I’m a big fan of using flax to replace eggs, and I’ve used it for this very reason in this recipe.
Usually, when I mix ground flax and water the mixture becomes gloopy and never fully combines. But not so with this product! The Smooth Whole Milled Flaxseed is so fine that it mixes easily with water to form a super smooth consistency that was genuinely a pleasure to bake with.
Still not convinced about flax? It’s high in omega 3, fibre and protein, making it a great addition to any dish! It’s also ideal in a time when many ingredients are in short supply as flaxseed is shelf stable and the perfect ingredient to keep tucked away! As it’s inexpensive and much easier to find in stores than eggs right now, I highly recommend trying it.
Oatmeal Chocolate Chip Cookies – Notes on the Recipe
This recipe took a fair bit of perfecting! Because of this, I recommend that you don’t change the ingredient ratios too much. Feel free to add in raisins or nuts etc. if you wish, but avoid changing ratios of main ingredients like oats, sugar, maple and oil.
If you do, your cookies will likely come out of the oven rather differently. I’m sure they’ll still be delicious however you adapt the recipe, but the texture and taste might be quite different. You have been warned! 🙂
Oatmeal Chocolate Chip Cookies (vegan & gluten-free)
- 1 tbsp Manitoba Milling Company Smooth Whole-Milled Flaxseed (Use 1 tbsp if you like firmer, crumblier cookies, or use 2 tbsp if you like them a little taller and fluffier)
- 3 tbsp water (If using 2 tbsp flaxseed, use 4 tbsp water instead)
- 2 cups oats (use gluten-free if needed)
- ¼ cup coconut sugar (or regular sugar)
- ¼ cup maple syrup
- ½ cup unmelted coconut oil
- ¼ cup runny almond butter
- 1 tsp vanilla essence
- ¼ tsp sea salt
- ½ tsp baking soda
- ⅓ cup dark chocolate chips
- Preheat your oven to 350°F/175°C.
- Mix the flaxseed and water in a small bowl and set aside.
- In a blender, blend the oats on high power for 20-30 seconds until a fine flour is formed. (You might need to do this for slightly longer if your blender is low-powered.) Set aside.
- In a large bowl, using an electric hand whisk beat the coconut sugar, maple syrup, coconut oil and almond butter for 2 minutes.
- Add the flax mixture and vanilla essence and beat for another minute.
- Add the oats, salt and baking soda, and mix well with a large spoon.
- Gently fold in the chocolate chips.
- Shape the mixture into 12 even balls and place on baking sheets lined with parchment paper. Ensure the balls are spaced at least 3 inches apart as they will spread as they bake.
- You can either flatten the balls into circles with your hands or leave them to spread in the oven. Leaving them to spread will mean that the cookies are a bit fluffier and less condensed.
- Bake in the oven for 12-14 minutes until the cookies are just starting to turn golden.
- Remove from the oven but leave the cookies in their trays for 10 minutes to firm up, then transfer to a wire rack to fully cool.