This post may contain affiliate links. Please read our disclosure policy.
Treat yourself or the kids in their lunchbox to the most scrumptious sweet treats when you make Vegan Oatmeal Chocolate Chip Cookie Cups! There’s no dairy, eggs, or frills to be found in these easy to make vegan desserts.
Even the most passionate carnivores and chocolate chip cookie lovers will have to admit that these Vegan Oatmeal Chocolate Chip Cookie Cups are the real deal. They’re so sweet, moist, chewy, and studded with just the right amount of dark chocolate chips. There’s no milk or eggs, but that doesn’t mean these handheld treats are missing out at all!
Ingredients like flax eggs, almond butter, vegan butter and oats are what create the best moist and chewy qualities of these cookie cups. There’s also just enough cinnamon in the mix to compliment the warmth of the oats without overpowering the chocolate chip cookie flavor.
Whether you’ve been vegan for years or you are just trying it out, you’ll love these easy to make Vegan Oatmeal Chocolate Chip Cookie Cups! And when I say easy, I mean these things are EASY. You essentially just have to toss all of the ingredients together, portion it into muffin cups, and bake. Plus, since there aren’t any eggs, you can sneak a few bites of that batter. I won’t judge!
These are also great to pack in your kiddo’s lunchbox for school days! It’s a great filling snack and can be allergy-friendly with some substitutions.
What You’ll Need:
- Flax Eggs – This is just a simple combo of flax meal and water
- Almond Butter – Creamy almond butter works best here.
- Vegan Butter – You should be able to find this at pretty much any grocery store these days!
- Maple Syrup – Pure maple syrup is preferred over pancake syrup.
- Brown Sugar – You can use light or dark, either work well.
- Vanilla Extract – For the best flavor, use pure vanilla extract, not imitation.
- Sea Salt – Don’t substitute this with iodized salt!
- Oats – Gluten-free rolled oats are preferred.
- Oat Flour
- Cinnamon – You can add more if you want the flavor more pronounced.
- Chocolate Chips – Vegan dark chocolate chips lend the best flavor.
How to Make Vegan Oatmeal Chocolate Chip Cookie Cups
For more detailed instructions, scroll to the bottom of this post.
Make the batter. Create the flax butter, then stir in the almont butter, melted butter, maple syrup, brown sugar, vanilla and salt. Then, add in the oats and oat flour. Mix to combine and stir in the chocolate chips.
Bake. Divide the batter evenly between 8 muffin cups. Bake at 325°F for 25 minutes.
Common Questions
How long will Vegan Oatmeal Chocolate Chip Cookie Cups stay fresh? In an airtight container at room temp, these little treats will stay fresh for about 3-4 days.
Are Vegan Oatmeal Chocolate Chip Cookie Cups gluten free? Yes, they are! Double check the ingredients list of everything you purchase just in case if you do have a gluten allergy, though.
How do I make them allergen-free? For nut allergies, I would substitute in sunbutter for the almond butter.
Going vegan has never been so tempting!
- Cozy Vegan White Bean Soup
- Vegan Caesar Salad
- Vegan Pumpkin Wild Rice Soup
- Creamy Vegan Pasta Shells
Vegan Oatmeal Chocolate Chip Cookie Cups
Equipment
Ingredients
- 2 flax eggs, (2 tablespoons flax meal mixed with 4 tablespoons of water)
- ⅓ cup (83 g) creamy almond butter
- ¼ cup (57 g) melted vegan butter
- ¼ cup (59 ml) maple syrup
- ⅓ cup (73 g) brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1 cup (81 g) gluten-free rolled oats
- ⅓ cup (40 g) oat flour
- ½ teaspoon ground cinnamon
- ½ cup (90 g) vegan dark chocolate chips
Instructions
- Preheat the oven to 325 °F (163 °C).
- Place the flax and water in a large bowl, stir then let stand 2-3 minutes until gelled. Whisk in the almond butter, melted butter, maple syrup, brown sugar, vanilla extract, and salt. Add in the rolled oats and oat flour, mix to combine then stir in the chocolate chips.
- Divide the mixture between 8 muffin cups.
- Transfer to the oven and bake for 25 minutes. Remove from oven and let cool 15 minutes before serving.
