Free recipes to your inbox!

X

Feasting on Fruit

Blog

Chia Overnight Oats 2 Ways

· Natalie 25 Comments

Perfect Chia Overnight Oats made with the yummiest ingredients and served chunky or creamy. An easy, healthy breakfast with only 5 minutes of prep!

Chia Overnight Oats 2 Ways

Do you know what’s even better than discovering a new favorite recipe? Rediscovering an old favorite recipe. Remembering all the yummy reasons you used to love it, and wondering why you ever grew apart. Feeling compelled to shout and share with the entire world. Experiencing that glorious honeymoon phase all over again where you crave it daily and it hits the spot every time. Breakfast, lunch, dinner, snack – there are no rules when you find a new old fave.

That’s been me and overnight oats these past few weeks.

And because I can’t just make food without it unintentionally morphing into recipe development, I’ve found a damn near perfect method after this many batches. I know, I know, overnight oats have been done and over done at this point. But with a few little tweaks from the usual ratio/ingredients floating around the internet, your next batch could be NEXT LEVEL.

Chia Overnight Oats 2 WaysChia Overnight Oats 2 Ways

 My Requirements For Perfect Overnight Oats

I consider this the BEST jar of while-you-were-sleeping oatmeal for a few reasons:

  • thick and creamy, not soupy (see: chia pudding for my opinions on that)
  • truly breakfast appropriate – not overly sweet, not overly rich, not like I just ate dessert at 9am (who am I even?)
  • as easy as possible, five minutes tops!
  • nutritiously balanced – carbs, fat, protein, BAM
  • versatile, so I can mix up the toppings and never get bored

This recipe checks all the bullet points. And comes with two options: 1) chunky like oats or 2) creamy like pudding. So extra killing it on the versatility part.

Chia Overnight Oats 2 Ways

What You Will Need

Here’s what’s happening…

  • rolled oats, obviously
  • chia seeds (but a little more than most recipes!)
  • maple syrup
  • cashew butter (or any nut/seed butter, if you must)
  • non-dairy milk
  • cinnamon (optional)
  • salt!

The reason I am semi-adamant about the whole PLEASE USE CASHEW BUTTER thing is because it makes the oats hella creamy but also keeps the flavor really neutral. And if you use raw cashew butter it’s naturally sweeter. But of course peanut butter would be amazeballs too. Or almond butter is always yummy. Or sunflower seed butter for my nut-free friends.

For the normal chunky version you just stir/shake > refrigerate overnight > EAT. For the smooth version you are going to blend that chunky oat mixture with frozen fruit until it’s creeeeeeeeeamy. And colorful depending on what frozen fruit you pick (berries are my favorite!) Think: pudding-smoothie hybrid with extra oomph from those oats.

Chia Overnight Oats 2 Ways

Wanna Make Oat Perfection Even Better?

There’s one last little ingredient that I personally always add for an extra bump of nutrition and creaminess: Vegan Collagen! I am certain you have heard of collagen by now for hair/nails/skin/joint health, but probably not in vegan recipes because traditional collagen isn’t vegan. Until an ingenious company called Copina Co. came along and created a blend of plant-based vitamins, minerals, and amino acids that support the body’s natural collagen production so you can still get the same collagen boost without the animal source.

Flavorless just like collagen, dissolves easily hot or cold just like collagen, adds a subtle extra oomph to the creamy texture just like collagen…this vegan collagen is truly amazing. You can dive deeper into all of their ingredients here. The original flavor is my favorite for recipes – I love adding it to oatmeal, no-bake balls, smoothies, and frozen treats. The chocolate flavor with cacao, cinnamon, and ashwagandha is delish as an iced latte for an afternoon collagen boost. Try a couple scoops in your next batch of overnight oats, I promise you won’t ever wanna skip it after that.

Chia Overnight Oats 2 Ways

Oats have found their effortless summer look, and I am all about it.

Easiest. Breakfast. EVER.

Chia Overnight Oats 2 Ways

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chia Overnight Oats 2 Ways!

★★★★★ 4.6 from 5 reviews
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
Print Recipe

Description

Perfect Chia Overnight Oats made with the yummiest ingredients and served chunky or creamy. An easy, healthy breakfast with only 5 minutes of prep!

Ingredients

Scale
  • 1/2 cup (60g) rolled oats
  • 1 cup (240g) non-dairy milk
  • 2 tbsp (16g) chia seeds
  • 1 tbsp maple syrup (to taste)
  • 1 tbsp cashew butter*
  • 1 tsp cinnamon (optional)
  • Optional: pinch of salt
  • Optinal: 1 scoop vegan collagen
  • For the creamy version: 1/2 cup frozen fruit of choice**
  • Toppings: fruit, nuts, seeds, toasted coconut, cereal, yogurt, etc.

Instructions

  1. Comine all the ingredients in a jar.
  2. Stir/shake to combine.
  3. Refrigerate overnight.
  4. The following day, add toppings and eat as is. OR blend with 1/2 cup frozen fruit of choice until creamy and smooth, then top and enjoy!

Notes

*You can use other nut/seed butters (or skip it), but raw cashew butter is my favorite. It makes the oats extra creamy and yummy. **I love frozen berries, especially blueberries, or half a frozen banana is delicious too. You could even use a couple of medjool dates instead of the frozen fruit for a caramel flavor.

Nutrition

  • Calories: 472
  • Sugar: 12
  • Fat: 19
  • Carbohydrates: 58
  • Fiber: 16
  • Protein: 14

Keywords: breakfast, meal prep, vegan, gluten-free, oatmeal

CLICK BELOW TO PIN

Chia Overnight Oats 2 Ways

SaveSave

Vegan Chocolate Cake

· Natalie 146 Comments

Moist fluffy cake, the creamiest frosting, party-perfect dessert decadence on a fork – this Gluten-Free Vegan Chocolate Cake is NOT messing around!

Gluten-Free Vegan Chocolate Cake

THIS POST IS SPONSORED BY VITAMIX.

Vegan Chocolate Cake from scratch!

Not from a box. Not from fruits and seeds and other not-typically-found-in-cake ingredients. Believe me, I love a good slice of funfetti just as much as I love a hippie raw hemp date cupcake with sweet potato frosting too. But we all need a solid, serve to anyone, healthier than it looks, homemade chocolate cake recipe in our back pocket. For birthdays and holidays and rainy saturdays and all the I-just-want-cake occasions.

Gluten-Free Vegan Chocolate Cake

This recipe is pretty damn close to classic. As close as vegan, gluten-free, oil-free, and developed by me is going to get. Not too hard to make. Not too healthy. Birthday level impressive, but still one bowl + one blender approachable. The cake is moist, the crumb is light, the frosting is trying to steal the show with its creamydreamy richness. It’s decadent with a hint of wholesome. If baking balance was a perfect bite of frosted cake, it’d be this one.

Gluten-Free Vegan Chocolate Cake

I know, I know. Homemade cake, homemade frosting, homemade chocolate curls on top, not eating all the frosting with a spoon while the cake is cooling – this sounds like a lot of work. But we don’t need the all-purpose flour in the cake or the butter in the “buttercream” or two bowls and three whisks because we have something better than all of that combined. The Vitamix!

This amazing machine is our co-worker the entire way through the cake-making process. And just about everything else I do in the kitchen ever, but that’s another story of kitchen appliance obsession. For now CHOCOLATE CAKE…

Gluten-Free Vegan Chocolate Cake

This recipe starts out wholesome – everybody’s favorite breakfast food turned flour. Oats + the Vitamix + 30 seconds and DONE. Don’t be afraid to kick the blender up to high speed here, you want the oat flour extra fine for optimal light cakey texture.

Combine with the rest of the dry ingredients – cocoa or cacao powder, tapioca starch, baking powder, baking soda, and salt. If we were being on our best baker behavior we would sift. But laziness is real, I don’t own a sifter, and whisking them works almost as well.

Next comes the wet ingredients – almond butter, applesauce, almond milk, apple cider vinegar, vanilla extract, and coffee extract (optional but highly suggested for extra rich chocolatey flavor!). We could mix by hand, but why would we in a world where the Vitamix exists and can do that better and faster for us.

I am using the Vitamix A3500 in this recipe and video, btw!

Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate Cake

Now the frosting – this is where the Vitamix really shines. You won’t get nearly as creamy a cashew-based frosting without it. Soaking the cashews overnight and using the tamper to keep it blending but not too thin are both key too. You can use almond milk to blend the frosting, but better yet is coconut oil so it will set like buttercream. Coconut milk or cream could work too.

This might be my favorite part. The decadence is REAL.

Gluten-Free Vegan Chocolate Cake

Frosting meet (cooled!) cake. This is a good moment…

Gluten-Free Vegan Chocolate Cake

Chocolate shavings meet frosting. This is an even better moment…

Gluten-Free Vegan Chocolate Cake

But the BEST moment is the first bite moment. As your fork finds it’s way around those fragments of dark chocolate, through that thick layer of cashew-y cocoa heaven (a.k.a. frosting) on top, and sinks into a couple fluffy inches of seriously GOOD chocolate cake.

You need to experience this moment for yourself.

Gluten-Free Vegan Chocolate Cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Cake

★★★★★ 4.5 from 22 reviews
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 12 pieces 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Moist fluffy cake, the creamiest frosting, party-perfect dessert decadence on a fork – this Gluten-Free Vegan Chocolate Cake is NOT messing around!

Ingredients

Scale

Cake

  • 2 cups(240g) oat flour*
  • 1 cup (80g) cacao powder
  • 3/4 cup (90g) tapioca starch**
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup (360g) almond milk
  • 1/2 cup (130g) almond butter
  • 3/4 cup (105g) coconut sugar
  • 1 1/2 cup (360g) applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp coffee extract (optional)

Frosting

  • 1 1/2 cup (180g) raw cashews soaked overnight
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (20g) cacao powder
  • 1/4 cup(50g) coconut oil***
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

For the cake:

  1. Preheat the oven to 350F.
  2. Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
  3. In a blender combine the almond butter, coconut sugar, applesauce, non-dairy milk, apple cider vinegar, vanilla extract, and coffee extract.
  4. Add the wet ingredients to the dry and stir to combine. Don’t over mix.
  5. Pour into a 9-inch cake pan (round or square).
  6. Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely.

For the frosting:

  1. Comine all the ingredients in a high speed blender.
  2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
  3. Refrigerate until firm and spreadable (at least 2 hours).
  4. Once the cake is cool, frost, top with chocolate shavings, and enjoy!
  5. It’s best fresh, but you can keep leftovers in an airtight container in the fridge for up to a week.

Notes

*Store-bought or make your own by grinding oats (rolled, quick, or steel cut) in a high speed blender until fine.

**You can substitute with arrowroot or cornstarch.

***You can use non-dairy milk instead, but it won’t be as creamy or set the same way.

Looking for a fruit-sweetened chocolate cake? Try THIS recipe.

Nutrition

  • Serving Size: 1 piece (with frosting)
  • Calories: 389
  • Sugar: 20
  • Fat: 20
  • Carbohydrates: 50
  • Fiber: 6
  • Protein: 9

Keywords: chocolate, birthday, cake, vegan, gluten-free, oil-free

 

SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

1
Grind oat flour from rolled oats
2
Whisk oat flour, cocoa powder, tapioca flour, baking soda, and salt
3
Blend almond milk, almond butter, coconut sugar, applesauce, vinegar, vanilla
4
Bake for 30-35 minutes at 350F
5
Blend frosting ingredients and frost cooled cake
6
Slice and eat!
Check out my other content @feastingonfruit on Jumprope.

Chocolate Chip Buckwheat Pancakes

· Natalie 32 Comments

The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!

Chocolate Chip Vegan Buckwheat Pancakes

Today feels like the perfect day to share a new pancake recipe with you because a) mother’s day is soon b) the weekend is soon c) tomorrow morning is soon. All of which are occasions that pancakes can only enhance. Especially pancakes that involve chocolate.

Let’s chat for a minute about the immense make-mornings-much-better power of these particular pancakes. Big time thick and fluffy cakes speckled with mini chocolate chips in melty-sweet abundance. Vanilla, cinnamon, and sea salt to flavor up all that fluff. A little maple baked in (optional) and a lot of maple syrup-drizzled on top (not optional). This is a very satisfying, very simple, healthy-meets-cake breakfast situation.

Chocolate Chip Vegan Buckwheat Pancakes

You know my standards for pancake fluffiness are high. Like half inch thick and stacked minimum five cakes high high. For the sake of trying new things and variety and stuff, I ventured away from my pancake favorite, quinoa flour, and experimented with buckwheat flour (for the first time ever in my life, WHY HAVE I WAITED SO LONG?). Buckwheat flour definitely delivered on fluff, and bonus points for being much cheaper than quinoa flour too.

Just like quinoa flour, it works solo (no other flours/starches needed!), is gluten-free, and is not technically not a grain. But most importantly the texture – we’re talking light and defined on an almost birthday cake level. There is no uncooked mush lurking at the center of this stack. You deserve better than that kind of sadness in your breakfast life.

Chocolate Chip Vegan Buckwheat Pancakes

True/funny story. My inspiration to even buy buckwheat in the first place came from my dear friend Mandy and her Chai Spiced Buckwheat Pancakes. Because history has proven with food and ingredients that if she likes it, chances are high that I will too. So when I was kitchen free-styling the first test batch for this recipe with what I had in the fridge, the base ended up being a very breakfast-y combination of buckwheat flour and non-dairy yogurt…which is the same thing she used! There are of course other small differences, but if you are feeling spicy and want to hop over and make her recipe instead I wouldn’t blame you because they look AMAZING.

Or if you are anything like me and your mind just jumped to chai spices AND chocolate chips…So. Much. (Yummy.) Yes.

Chocolate Chip Vegan Buckwheat Pancakes

So specifics…

Buckwheat flour. I made my own buckwheat flour with raw buckwheat groats ground in the Vitamix. Whether making your own or buying it, RAW is key. Toasted will yield much darker pancakes with an intense buckwheat flavor. You can usually find raw buckwheat in the bulk bins for pretty cheap.

Yogurt. I tested this recipe with both almond and cashew yogurt, both turned out great. I did test it with just yogurt (no milk), but the batter was a bit too thick. If you want to play with the ratio for thinner/thicker pancakes you could – more yogurt = thicker pancakes, more milk = thinner pancakes. But I wouldn’t recommend going below a one-to-one ratio (1/2 cup of each).

You could try applesauce in place of the yogurt, but I haven’t tested it personally so the texture may be less fluffy/cakey.

Sweetener. I added 2 tablespoons of maple syrup to the pancake batter, but it’s optional. If you are going to load them up with chocolate chips and drown them in maple syrup, maybe not 100% necessary. Up to you!

Substitutions. I have not tested any other flours in this recipe, but if you want an oat flour pancake try these instead. Or for quinoa flour, these.

Chocolate Chip Vegan Buckwheat Pancakes

May these wildly fluffy pancakes bring you all the choc chip breakfast joy!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Vegan Buckwheat Pancakes

★★★★★ 4.6 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Cuisine: american
Print Recipe

Description

The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!

Ingredients

Scale
  • 3/4 cup (170g) non-dairy yogurt*
  • 1/4 cup (60g) non-dairy milk
  • 1 cup (160g) buckwheat flour**
  • 1–2 tbsp maple syrup (optional)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 cup mini chocolate chips

Instructions

  1. In a mixing bowl, combine the yogurt, milk, vanilla, and maple syrup. Whisk.
  2. Add the flour, baking powder, salt, and cinnamon. Stir to form a thick batter, but do not over mix.
  3. Fold in the chocolate chips.
  4. Heat a nonstick pan over medium heat (I still spray it lightly with coconut oil just in case!).
  5. Drop about 1/4 cup of batter into the pan and spread into a circle. Not too thin or the pancakes won’t be as fluffy.
  6. Cook until the edges are starting to look brown and you can easily slide a spatula underneath (3-4 minutes). Flip and cook for 2-3 minutes on the second side.
  7. Repeat until all the batter is gone. I got 6 medium sized pancakes.
  8. Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!

Notes

*I have tested them with almond and cashew yogurt, both worked perfectly. You can use other dairy-free or dairy yogurts, although if quite thick (like greek yogurt) consider using less yogurt and more milk (1/2 cup of each). **Either ground from raw buckwheat groats or store-bought raw buckwheat flour. Do not use toasted, that will yield a much darker color and intense nutty buckwheat flavor.

Keywords: breakfast, gluten-free, vegan, fluffy, easy

CLICK BELOW TO PIN

Chocolate Chip Vegan Buckwheat Pancakes

SaveSave

SaveSave

SaveSave

SaveSave

Favorite Vegan Chocolate Ice Cream

· Natalie 38 Comments

My favorite vegan chocolate ice cream! Made with coconut and almond milk, cacao powder, maple syrup, and sea salt. Dairy-free, healthier than most, and so YUM!

Favorite (Healthier) Vegan Chocolate Ice Cream

I’m semi embarrassed about how long I’ve put off sharing this recipe with you.

The ratio of batches made to months it’s take to finally write it down in shareable-with-the-internet form…it’s not good friends, not good.

The delay wasn’t because it’s not good, it’s perfect. Taste, texture, ingredients – it’s everything I could ever want the basic but essential chocolate ice cream recipe on this blog to be. And it’s not because I needed to test or tweak, I’ve made it so many time I could do it with my eyes close (challenge = accepted!) For a hot minute (cold minute?) there it was winter which did get in the way, but you and I both no true ice cream love knows no season.

Favorite (Healthier) Vegan Chocolate Ice Cream

The real reason it’s taken so long is because every time I would make a batch I couldn’t keep my own personal ice cream spoon out of it long enough to finish the video. Next time I’ll turn on the camera. Next time I’ll write down exactly how much almond milk. Next time I won’t devour it all without using a bowl or toppings or such other frivolous things that only get in they way of me and this tantalizing frozen chocolate bliss.

The day I finally shot these photos, I made two batches – one to photograph and one to eat. Yup, true story.

Ice cream obsession level: shamelessly greedy.

I admit I’ve been selfish, hoarding all the scoops just for me. You may not understand now, but three bites scoops in and you will.

Favorite (Healthier) Vegan Chocolate Ice Cream

I think it’s clear at this point that I’m deeply in love with this recipe. It is probably the most thoroughly “tested” recipe to ever grace these blog parts. So that means that even though using words like PERFECT feels risky when it comes to recipes because everyone has different tastes, I feel confident enough to go there.

This vegan chocolate ice cream is healthier than most. Made with a combination of full fat coconut milk and almond milk, so it’s not as high fat. But churned, so hello still superbly luscious texture. Sweetened just a little…or a little bit more. With an optional collagen protein boost. Salted, of course. 110% irresistible, obviously.

Favorite (Healthier) Vegan Chocolate Ice Cream

I’ve tried and tweaked this recipe a dozen different ways, so I’ve got lots of options to make it as HEALTHY and decadent or DECADENT and healthy as you like:

  • Sweetener. Personally I think 2 tablespoons of maple syrup (or honey, agave, etc.) is just perfect, but anywhere from 1-4 tablespoons is delicious. Coconut milk is naturally sweet so you don’t need a lot.
  • Cacao or cocoa. Cacao powder is my preference, but either is fine. Or even carob!
  • With collagen. I like to add a couple of scoops of collagen peptides, but skip this if you are vegan. I don’t recommend other protein powders as they will mess up the creamy texture.
  • Thickener. I have found tapioca starch to work best, but you can substitute with arrowroot or cornstarch.
  • Gum-free coconut milk. I typically use the Trader Joe’s full fat coconut milk, which doesn’t contain guar gum. Using a brand with guar gum will make it even creamier, but not necessary.
  • Make it nut-free. Use hemp milk, soy milk, or light coconut milk in place of the almond milk, and you’ve got dairy-free + nut-free ice cream.

Proof I’ve made this ice cream way too many times.

Favorite (Healthier) Vegan Chocolate Ice Cream

This recipe is simple, but there are quite a few steps: blend the ingredients > cook to a thick pudding consistency > cool completely > churn > eat immediately or freeze and scoop. Yes, you will need an ice cream maker. (If you don’t have one I recommend a higher fat or banana based ice cream instead!) I have and really like this one from Cuisinart.

Frozen berries are my favorite thing to throw on top, but simple, homemade, GOOD chocolate ice cream like this is a deliciously blank topping canvas so feel free to get crazy – sprinkles, syrups, cookie chunks, brownie hunks, the whole pantry. Or nothing at all, and just relish in every perfect creamy bite.

Favorite (Healthier) Vegan Chocolate Ice Cream

Happy healthier ice cream making to you!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Favorite (Healthier) Vegan Chocolate Ice Cream

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american
Print Recipe

Description

My favorite vegan chocolate ice cream! Made with coconut and almond milk, cacao powder, maple syrup, and sea salt. Dairy-free, healthier than most, and SO YUM!

Ingredients

Scale

Instructions

  1. Place the bowl of the ice cream maker in the freezer the night before.
  2. Blend all the ingredients until well combined.
  3. Pour into a medium saucepan and bring to a boil over high heat stirring frequently. Once it is boiling, keep whisking for 2-3 minutes until thick.
  4. Remove from the heat and transfer to a bowl or container. Place in the refrigerator until completely cool (about 4 hours minimum).
  5. Once the mixture is cool, churn in the ice cream maker according to the manufacturer’s instructions.
  6. Serve immediately or transfer to a shallow dish and freeze for 2-3 hours until firm enough to scoop.
  7. Enjoy!
  8. It will keep in the freezer for a few days, but become less creamy with time.

Notes

*I used a gum-free variety, but with or without guar gum is fine. Shake the can before using so you get both the cream and the water. **Any kind of non-dairy milk from a carton is fine. Or you can use light canned coconut milk or homemade almond/nut milk for an even richer ice cream. ***You can sub arrowroot or cornstarch, but I find tapioca to yield the best texture. ****Personally I find 2 tbsp to be the perfect amount, but use more/less depending on how sweet you want it. You can use other liquid sweeteners instead, or even coconut sugar. I like to add 2 scoops of collagen peptides (not vegan), but that is completely optional and won’t affect the flavor or taste at all.

Nutrition

  • Serving Size: 2 scoops
  • Calories: 279
  • Sugar: 8
  • Fat: 18
  • Carbohydrates: 28
  • Protein: 5

Keywords: vegan, chocolate, dessert, frozen, summer, easy

CLICK BELOW TO PIN

Favorite (Healthier) Vegan Chocolate Ice Cream

SaveSave

SaveSave

SaveSave

Chocolate Chunk Oatmeal Cookies

· Natalie 110 Comments

Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!

Chocolate Chunk Vegan Oatmeal Cookies

Hello there Chocolate Chunk Oatmeal Cookies!

Notice that the word chunk is not chip. And the word oatmeal is not grain-free. That’s because we are kicking it back to old school FOF style. One-upping the humble chocolate chip cookie with hunky chunks. Adding a little breakfast flair à la oatmeal. Putting my almond flour obsession on pause long enough to remember that we love oat flour too. But not holding back with the almond butter because nutty fats = crispy edges. Tossing in an applesauce option for you my low-fat cookie lovers. Chunking in that rough-chopped dark chocolate. And, not to sound dramatic but, pulling them out of the oven more than a little awestruck by the toasty perfection that awaits.

We’re talking the kind of golden edges that are worth burning your fingers for to get them to your face faster. The kind that beg to be on insta. The kind that make the non vegan/gf cookies of your youth jealous. The kind that make you want to bake batch after batch just to experience that glorious oven-opening moment on repeat.

Chocolate Chunk Vegan Oatmeal CookiesChocolate Chunk Vegan Oatmeal Cookies

If you can’t tell I’m a little smitten.

And that batch I tested with peanut butter…more than a little smitten.

Chocolate Chunk Vegan Oatmeal Cookies

There is a lot more to love than just the edges though. Like how they can be made CRISPY or CHEWY to fit your cookie mood.

Nut butter > crispy cookie. Freshly baked for the full 15, they are borderline crunchy. In a very satisfying, impossible to eat without crumbs, perfect for dunking in milk kinda way. But take them out a couple of minutes early or wait until day two, and they soften juuuuuuuust a little to a very YUM place.

Applesauce > chewy cookie. Lower fat and less crunch, but still beautifully golden on the outside of a soft and oaty interior. I like these best the first day, after that they lose the contrast and are chewy all the way through.

Chocolate Chunk Vegan Oatmeal Cookies

More things to love:

  • just 8 ingredients, nothing fancy.
  • one bowl and 10 minutes (if even!)
  • gluten-free, oil-free, refined sugar-free.
  • chocolate chunks.
  • healthier than your average cookie.
  • did I mention the chocolate chunks?
  • very shareable…or not.

Happy gloriously golden-edged cookie-making to you!

Chocolate Chunk Vegan Oatmeal Cookies

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chunk Oatmeal Cookies

★★★★★ 4.9 from 19 reviews
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Easy vegan oatmeal cookies studded with dark chocolate chunks and the perfect crunchy on the outside, tender on the inside texture!

Ingredients

Scale
  • 1/2 cup (130g) almond butter (*see notes for applesauce option)
  • 1/3 cup (115g) maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup (80g) rolled oats 
  • 1/2 cup (60g) oat flour 
  • 1/4 cup (35g) dark chocolate chunks 

Instructions

  1. Preheat the oven to 350F.
  2. In a mixing bowl, combine the almond butter (or applesauce), maple syrup, vanilla, and salt.
  3. Stir to combine.
  4. Add the oat flour, oats, and baking soda. Mix to form a thick dough.
  5. Fold in the chocolate chunks.
  6. Drop spoonfuls of batter onto a pan lined with parchment paper. Press lightly to flatten.
  7. Bake for 15 minutes at 350F.
  8. Remove from the oven and cool for 10 minutes before eating.
  9. Keep in an airtight container, ideally in the fridge, for up to a week.

Notes

*For the applesauce version, replace the almond butter with 1/4 cup (60g) unsweetened applesauce and add an extra 1/2 cup (60g) oat flour.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 195
  • Sugar: 18
  • Fat: 8
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 4

Keywords: baking, easy, cookies, chocolate, gluten-free, vegan, dessert, snack

CLICK BELOW TO PIN

Chocolate Chunk Vegan Oatmeal Cookies

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave