#oatmealchocolatechip

It's a #Yuletide and/or #Christmas Miracle! I made Cowboy Cookies! Some I rolled, some I just dropped by spoonfuls. They've got that nice sheen to them. #delicious #goodwithcoffee #chocolatechip #bestoatmealcookieever #MerryChristmas🎄 #ChristmasCookies #oatmealcookies #OatmealChocolateChip #coconutoil (at Susquehanna Trails, Pennsylvania)

These Oatmeal Chocolate Chip Cookies are gooey in the center with crispy edges and big chocolate chunks, just as the best cookies are! These delicious cookies are gluten-free, refined sugar free, and vegan. 

This Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free and vegan dessert is loaded with gooey chocolate. This one is sure to satisfy your chocolate cravings!

With these delicious cookies, you can indulge in the perfect combination of coconut, chocolate chips, and oats. They're chewy and flavorful, and make a great snack for any occasion.

Ingredients: 1 cup rolled oats. 1/2 cup shredded coconut. 1/2 cup chocolate chips. 1/2 cup butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix together the butter, brown sugar, and granulated sugar until creamy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats, shredded coconut, and chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

These vegan chocolate chip oatmeal cookies are a great new take on an old family favorite. They're chewy and soft, and they're full of healthy things!

Ingredients: 1 1/2 cups rolled oats. 1 cup all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together the softened vegan butter and brown sugar until creamy. Add in the maple syrup, applesauce, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the vegan chocolate chips. Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

These vegan chocolate chip oatmeal cookies are a great new take on an old family favorite. They're chewy and soft, and they're full of healthy things!

Ingredients: 1 1/2 cups rolled oats. 1 cup all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together the softened vegan butter and brown sugar until creamy. Add in the maple syrup, applesauce, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the vegan chocolate chips. Scoop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes