These Chocolate Chip Oatmeal Cookie Muffins are the best of both worlds with the delicious taste of a chocolate chip cookie and the soft and tender texture of a muffin! They’re vegan, oil-free, and 100% ridiculously delicious!
I think that was actually one of the very first recipes I ever posted here on Spoons, and if you do end up clicking over, you’ll have to excuse the centered text and itty, bitty pictures. I was very much a blogging nooblet back then, and I’m pretty sure I broke every blogging commandment in the book.
One thing I’d like to think I did reasonably well, though, is food…
To be perfectly honest with you guys, I’m not even really sure what prompted me to start sharing recipes in the first place. I mean, the concept of evergreen content was completely foreign to me, and I definitely didn’t have any aspirations to become a food blogger at that point. Heck, I didn’t know what I was doing at that point. 2011 brought some pretty big changes to my life, and I actually stopped blogging for about a year as a result.
Oh man. Here’s where I start wondering what life would be like if I hadn’t come back to blogging again. Like… what would I be doing right now? What kind of person would I be? “A blogger” definitely wasn’t on the list of things I wanted to be when I grew up, but now that I’m here, I honestly couldn’t imagine doing anything else.
Does that makes sense? It’s like a bunch of different circumstances led me here despite all my plans for life to go a completely different way. For real. Life right now isn’t even remotely close to to what I imagined 10 years ago (or even 5 years ago), but I’m here, I’m loving it, and I’m having a hard time picturing myself happy in the life I saw for myself before.
But wow is this getting a little heavy for a post about muffins. Sorry about that! It’s been a rainy day in these parts, and the gloomy weather always makes me a little more introspective. Switching gears!
So I’m bringing back these chocolate chip oatmeal cookie muffins because I’m 99.9% sure that the majority of my current readers never saw them. Heck, I’m betting that they didn’t get a lot of exposure in general seeing as my reader base was a lot smaller back then and I didn’t exactly know anything about the importance of SEO or pinnable images. And that makes me sad because… they’re freaking good!
A super soft and tender muffin that tastes ridiculously similar to a chocolate chip oatmeal cookie… so much so that I had to toss a “cookie” in the name juuuuust to make it more obvious.
I opted to use coconut sugar in this recipe rather than something like honey or maple syrup because that’s a big part of what contributes to that delicious cookie taste, while pre-soaked oats contribute to a moister, denser, and chewier texture.
The only major thing I changed about the original recipe was to replace the egg with a flax egg to make them vegan because I was curious to see how they’d turn out. And they BLEW.ME.AWAY. I mean, I was apparently pretty smitten with the originals as well, but it’s nice to see they can be veganized without any problem.
Other than that, I guess the only real thing left to tell you guys is that they’re 100% dunkable…
I’d love to know if you make this (or any!) recipe! Tag #runningwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1 cup (80 g) old fashioned oats
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1 cup (120 g) whole wheat pastry flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp. salt
- 1/4 cup (64 g) nut butter**
- 1 flax egg***
- 1/2 cup (100 g) coconut palm sugar****
- 2 tsp vanilla extract
- 1/2 cup (85 g) mini vegan chocolate chips
- Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
- Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
- Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** I used almond butter because of it's sweet and mild taste, but feel free to use whichever nut butter you have on hand. OR use a soy nut butter and replace the almond milk with another non-dairy ilk to make these nut-free.
*** To make a flax egg, combine 1 tbsp (7 g) of ground flaxseeds with 3 tbsp (45 ml) of water in a small dish and let it sit for about 5 minutes until it begins to gel. You could also use a regular egg if you don't need these to be vegan.
**** You can also use brown sugar.
Looking for more vegan chocolate chip recipes? Try one of these!
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