These vegan oatmeal chocolate chip cookies have crisp edges, soft centers, and are completely chewy throughout! Simple ingredients and ready in under 15 minutes!
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, whisk together the melted butter and sugars. In a separate bowl, add the baking soda and boiling water and mix well. Add it into the butter and sugar mixture.
Gently fold through the flour, followed by the oats, and mix well. Fold through the chocolate chips.
Using a cookie scoop, scoop out portions of the cookie dough and place them on the lined baking sheet. Bake the cookies for 10-12 minutes, or until the edges are beginning to go golden brown.
Remove the cookies from the oven and let them cool completely.
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Notes
* Vegan margarine can also be used.TO STORE: Cookies will keep well at room temperature, in a sealed container. They will keep fresh for up to 1 week. Store them in the refrigerator if you'd like them to keep longer.TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.