"These Dark-Chocolate Chip Oatmeal Cookies are made with hearty oats, lots of dark chocolate (chips & gems) and sea salt. And even though they are made with vegan "butter", they taste buttery rich, are soft on the inside and have a slight crisp to the outside. This cookie is my new obsession!"
Dark-Chocolate Chip Oatmeal Cookies
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- Recipe Card
Prep time: 10mins
Cook time: 11mins
Serves or Makes: 36
Recipe Card
ingredients
- 1 stick Miyoko's Creamery European Style Cultured Vegan Butter, unsalted, room temperature
- 1/2 cup Sugar
- 3/4 cup Light Brown Sugar, packed
- 2 Eggs, room temperature
- 1 teaspoon Pure Vanilla Extract, (plus a slash more)
- 1 1/2 cup Bob's Red Mill Grain Free Paleo Baking Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Ground Cinnamon
- 3 cups Bob's Red Mill Old Fashioned Rolled Oats Whole Grain, Gluten-Free
- 1 1/3 cup Enjoy Life Dark Chocolate Morsels (equivalent to 1, 9 oz bag)
- Hu Dark Chocolate Gems, for topping
- Optional: Flaky Sea Salt, for topping
Method
Step 1
Make the batter. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until just incorporated. Scrape down the sides as needed. Add the vanilla and mix on high until combined. Set aside.
Step 2
In a separate bowl, whisk the flour, baking soda, salt and cinnamon together. Add it to the wet ingredients and mix on low until combined. Beat in the oats and chocolate morsels on low speed. Chill the dough for 30 minutes.
Step 3
Preheat the oven to 350°.
Step 4
Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Step 5
Roll balls of dough (about 1 1/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheet. (Using a cookie scoop or large spoon will work great since the dough can be sticky). Gently smash them down a bit, and top each with one Hu Dark Chocolate Gem.
Step 6
Bake for 11-12 minutes or until lightly browned on the edges. (If parts of the centers look under-baked that is okay). Remove from the oven, immediately sprinkle each with sea salt and then let rest on the cookie sheet for 5 minutes before moving the cookies to a wire rack to cool completely.
Step 7
Cover and store leftover cookies at room temperature for up to one week.