These bar are my favorite way to make oatmeal chocolate chip cookies without all the fuss of scooping cookie dough, and baking multiple trays.
These cookies are soft, chewy, and toothsome. They stay soft for days on the counter, and are lovely served warm with a scoop of vanilla ice cream.
These cookies come together super quickly in one bowl. Simply make your flax egg, combine with melted vegan butter, sugar, and vanilla until thoroughly mixed. Then add your dry ingredients, and finish off with your chocolate chips.
Recipe
Ingredients
- 1 Tbs Ground flaxseed
- 2.5 Tbs Warm water
- 3/4 C Melted vegan butter
- 1 C Brown sugar
- 1/4 C Sugar
- 2 Tsp Vanilla extract or paste
- 1.5 C All purpose flour
- 3/4 C Rolled oats
- 1 Tbs Corstarch
- 1 Tsp Cinnamon
- 1 Tsp Baking soda
- 1/2 Tsp Salt
- 1 C Chocolate Chips
Instructions
Preheat your oven to 350 degrees, and line a 9in square baking dish with parchment paper for easy removal
Make your flax egg by combining flax seed with warm water, set aside to thicken.
Add your melted butter to a bowl, with brown and white sugar, vanilla extract, and your prepared flax egg, stir until combined.
To the same bowl add your flour, rolled oats, cinnamon, cornstarch, baking soda, and salt, stir until just combined, careful not to overwork the dough.
Now add in your chocolate chips, saving a few for the top.
Your batter will be quite soft, thick, and a little shiny.
Now add your dough to the prepared dish, pressing down evenly with clean hands, or the back of a spoon. Take those chocolate chips you set aside, and sprinkle them over the top, pressing in slightly.
Bake for 22-26 minutes, until the edges are set and lightly golden, and the middle still looks a bit soft. Allow to cool for 15 to 20 minutes, before removing, and slicing into squares. These stay soft at room temperature for about 4 days. I love to serve these warm with a glass of oat milk, or a scoop of dairy free vanilla ice cream. Enjoy!
Fox & Fern 