Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Chewy Oat Chocolate Chip Cookies

Chewy Oat Chocolate Chip Cookies

Prep time 10 mins, cook time 45 mins

Makes 6

Vegan, Egg-Free, Wheat-Free, Dairy-Free

Chocolate Chip Cookies

“Like brownies, everyone has their own preference for what makes the perfect chocolate chip cookie, whether it’s chewy, biscuity or more like a shortbread. Being Irish, we have a serious soft spot for the humble oat and have sometimes joked that we have porridge running through our blood, so we adore the chewy oat chocolate chip cookie.” – The Happy Pear


For the flax egg

  • 1 tbsp ground flax seeds ground
  • 3 tbsp water

For the cookies

  • 90g rolled oats
  • 30g desiccated coconut
  • 1 tsp baking powder
  • Pinch of salt
  • 100g coconut sugar
  • 125g almond or peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 60g dark chocolate chips


  1. To make the flax ‘egg’, put the ground flax seeds and water in a small bowl and leave to coagulate for 5 minutes or so.
  2. Add the oats, coconut, baking powder and salt into a large bowl, then stir in the sugar.
  3. Put the nut butter, maple syrup and vanilla into a bowl and mix well, until fully combined. Mix the fat mixture into the dry ingredients along with the flax ‘egg’ – this is easiest done by hand.
  4. Using a spatula or by hand, bring the mixture together into a dough, then add 50g of the chocolate chips and mix them through the dough.
  5. Line a large baking tray with non-stick baking paper. Weigh out 60g of dough for each cookie (you should get 6 cookies), then roll into a ball. Place the cookies on the lined baking tray with enough room between them for them to spread during cooking. Pat each one down flat with the palm of your hand, then add a few of the remaining chocolate chips on top of each cookie.
  6. Chill the tray of cookies in the fridge for 30 minutes.
  7. Preheat the oven to 150°C fan/325°F/gas 3.
  8. Bake the cookies in the preheated oven for 15 to 16 minutes, until they start to turn golden but before they start to burn. Allow to cool on the tray for 5 minutes, then transfer to a wire rack and allow to cool fully to firm up.

    This recipe is an extract from the book Vegan Cooking For Everyone by The Happy Pear, released 9th July 2020.

    You can purchase this book on Amazon.

Nutrition per serving

333 kcal
















Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social