butterfly bakery blog

The humble oatmeal cookie. Soft, chewy, thick & slightly crispy – the best cookie flavour to ever exist. This recipe will be the only one you ever need, it’s simple, but truly unbeatable. They are made with vegan browned butter (yes, its possible!), brown sugar for flavour & chew, and a ton of melty chocolate chunks.

If you favour raisins over chocolate chunks, we can’t be friends. If I ever see a raisin in a cookie, I am instantly disappointed. Chocolate chunks are just SO much better. If you make these cookies, I recommend chunks over chocolate chips – chunks create melty pools of chocolate throughout the cookie, whilst chocolate chips hold a structure (still tasty though!).

If you found this recipe to your liking, check out my other cookie recipes ↓

Vegan oatmeal chocolate chunk cookies
prep time: 15 mins / serves: 12 / cook time: 12 mins

Ingredients:
• 135g brown sugar (1c)
• 130g vegan butter, melted (3/4c)
• 36g aquafaba (4tbsp)
• 1 tsp vanilla paste, 2tsp if extract
• 195g plain flour, all-purpose (1+1/3c)
• 88g oats (1c)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 95g vegan milk chocolate, chopped into chunks
• 33g dark chocolate chunks, chopped into chunks
• flaky sea salt for topping

Method:

① Pre-heat oven to 180c / 160c (fan), line 2 cookie sheets with parchment.
② Add the melted butter, brown sugar, aquafaba + vanilla to a bowl. Whisk.
③ Add the flour, baking soda + salt. Fold to very briefly combine.
④ Add the oats, fold again to briefly combine.
⑤ Add the chocolate chunks, fold to fully combine (don’t overmix!).
⑥ Scoop into 12 balls, roll slightly. Press the tops into extra chocolate chunks.
⑦ Place 6 cookie balls on each cookie tray, leaving enough room for spread.
⑧ Bake for 12 minutes until slightly flattened, soft centres + crisp edges.
⑨ Sprinkle with flaky sea salt, let cool on the trays + enjoy!