Chocolate Explosion Oatmeal Cookies

Posted by on July 23, 2010 | 23 Comments

I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category.

Fortunately, the Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too! I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.

chocolate explosion oatmeal cookie

I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept. Here is my modified version …

 

Chocolate Explosion Oatmeal Cookies

Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free.

  • 2 Cups Quick Oats (not instant)
  • 1-2/3 Cups Whole Wheat Pastry Flour
  • 2/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1-1/2 Cups Sugar (I have to admit, plain white sugar (organic if you can) is a standout in chocolate cookies and brownies, but if you want a wholesome alternative, feel free to experiment here with evaporated cane juice or granulated palm sugar)
  • 2 Tablespoons Ground Flaxseed
  • 2/3 Cup Unsweetened Milk Alternative (I used coconut milk beverage)
  • 2/3 Cup Olive Oil (extra-light or regular)
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Chocolate Chips (I used the mini-chips from Enjoy Life Foods)

Preheat your oven to 350ºF.

In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.

In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.

Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.

Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.

Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.

Yields 12-16 brownie-like pillows

choc explosion oat cookies

Comments (23)

 

  1. […] This post was mentioned on Twitter by Alisa Fleming, One Frugal Foodie. One Frugal Foodie said: Chocolate Explosion Oatmeal Cookies http://bit.ly/9LxxYh […]

  2. Shannon says:

    brownie-like pillows? YUM. must make these soon 🙂

  3. Kiersten says:

    Haven’t tried that recipe yet, but it’s going on my list. Chocolate and oatmeal are 2 of my favorites in a cookie.

  4. yummy, i have been wanting a recipe like this i might try today. Is coconut milk beverage the same as the canned cocunut milk?

  5. Katie says:

    Those look way too good for me to make and not eat all of them in one sitting. Dangerous.

  6. those look so good, but sound healthier than chocolate-oatmeal recipes i have used in the past! 🙂

  7. Helen says:

    Chocolate chips, oats, and creamy So Delicious coconut milk beverages? These cookies look and sound divine! Can’t wait to make them.

  8. Joanne says:

    I have to say, I’m strangely okay with a brownie-textured cookie. 😛 They look fudgy delicious!

  9. Hey Alisa- Going to send you my delivery address. I’ll be watching my mailbox for these cookies. Thanks in advance for your generosity! 😉

  10. Linda Maybee says:

    I sooooo need to make these! They look delicious. Thank you for sharing.

  11. ajsmom says:

    These are a must try for the weekend. Thank you for posting

  12. Heather says:

    Looks yummy! By the way, I’m on the hunt for dairy free vanilla pudding recipe (I’ve found chocolate) do you know if there is such a thing?

  13. alisa says:

    Clover – Coconut Milk Beverage is much thinner and lower in fat than coconut milk or light coconut milk. You can use coconut milk or light coconut milk for a thicker/richer option, or you can just use your favorite milk alternative. Any should work fine! You can even amp it up with vanilla or chocolate milk alternative if you wish.

  14. alisa says:

    Heather – You can find a recipe for “Your Basic Vanilla Pudding” in my book on p177 – http://www.amazon.com/gp/product/0979128625

    I will see if I can find a reliable looking one online too, and email that to you.

  15. jodye says:

    These cookies look divine! My mouth is watering just looking at the picture!

  16. you wrote to me saying my goodies were taking over your inbox..oh i beg to differ…these look amazing! but of all my allergens GLUTEN is the one I cannot fool around with. I know i could prob make them with GF flours and such but I will just drool over your version for now 🙂

    Hope life is good by you my friend. Thanks for your sweet notes the past few days 🙂
    xoxo

  17. Danielle says:

    Yes yes yes! I can never have too many oatmeal CC cookie recipes to try!

  18. Mary says:

    Just made these, and they’re delicious!! Although I changed the recipe slightly. I added a little cayenne pepper (be careful not to add too much!!) and on my second batch I threw in a little golden syrup (not amazing for you, I know, but perfect in this) and they turned out lovely! I also substituted chopped mixed nuts (almond, peanut, walnut) for the chocolate chips, which really worked. I also used rice milk rather than coconut “milk”, which was just as tasty.
    Thanks!!

  19. Kristen says:

    Made these for the holidays.. so delicious! You can’t have just one! I did put slightly less cocoa and just one cup of sugar but they still turned out amazing! This is an excellent vegan recipe! Thanks for sharing! 🙂

  20. Christina says:

    I am trying these cookies right now. The dough is really good (I have snuck some while making them). My only question is: did the flaxseed need to be soaked in water before using it or was it ok for it to just be in the coconut milk I used? The dough just seemed really sticky/dry. I am not used to cooking like this. Thank you 🙂

    • alisa says:

      Either way on the flaxseed – I hope they worked out well for you Christina! Vegan cookie dough is slightly different in texture – but yes, still yummy!

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