These easy vegan oatmeal chocolate chip cookies are the best oatmeal cookie. Whether they have a chewy texture or crispy edges or both, oatmeal cookies are always a delicious treat. These cookies are easy to make with simple ingredients and lots of chocolate!
Sometimes you want something a little sweet at snack time. These cookies are made with whole grains but the added chocolate makes it feel like a dessert. And while I love raisins in my oatmeal cookies, not everyone is a fan so these are made without them.
I love baking with oats. If you are looking for more recipes with oatmeal, try out my baked cherry oatmeal.
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Why You'll Love This Recipe
- Perfect for snack time: They are sweet and a little crunchy but they also have whole oats for some added whole grains.
- 1 bowl: This easy recipe also uses only one bowl for easy clean up.
Ingredient Notes
These cookies are made with simple ingredients that you probably already have at home.
- Vegan butter - If possible, try to find vegan butter sticks instead of the tub as the sticks have less water in them and just work a little better. Plus they are easier to measure.
- Flour - It's best to use all purpose flour in these cookies.
- Oats - Use old fashioned oats instead of instant oats.
- Non-dairy chocolate chips - My favorite brand of vegan chocolate chips are Trader Joe's. Their regular semi-sweet chocolate chips are accidentally vegan.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add some toasted chopped nuts like walnuts or pecans for added crunch and flavor. You'd probably need about ½ cup.
- Add some dried fruit like raisins, dried cranberries or dates.
- Mix in some shredded coconut for a more tropical flavor.
How To Make Vegan Oatmeal Chocolate Chip Cookies
Step 1: First, preheat your oven to 350 degrees and prep your baking sheet by lining it with parchment paper.
Step 2: Starting with the wet ingredients, cream the softened butter, brown sugar, molasses and vanilla extract together in a stand mixer.
Step 3: Pour in the flour, salt, cinnamon and baking soda and mix until combined. Next, fold in the oats (old fashioned or rolled oats) and the vegan chocolate chips and combine well.
Step 4: Do not over mix or your cookies will get too dense.
Step 5: Scoop dough and roll into balls about 1 ½" in size and place on the prepared cookie sheet. Slightly flatten doughballs.
Step 6: Bake for 12-14 minutes, depending on the cookie size. Let the cookies rest on the pan for about 3 minutes.
Step 7: Transfer the cookies to a cooling rack to cool completely.
Plate and enjoy!
Expert Tips
- If you don't have a stand mixer, a hand mixer and a large bowl will work too.
- These cookies don't spread much so you might want to slightly flatten the dough balls.
I love putting chocolate chips in cookies. If you're looking for more recipes with gooey chocolate chips, try out my miso chocolate chip cookies, trail mix cookies, banana chocolate chip cookies, and peanut butter chocolate chip cookies.
Storage Tips
Room Temperature
Store these cookies in an airtight container at room temperature. These are best if eaten within 4 days.
Freezer
These vegan oatmeal chocolate chip cookies can be frozen for up to 3 months. Store cooled cookies in a freezer safe bag or container. Thaw overnight in the fridge before use.
Recipe FAQs
A flax egg is made by mixing flax meal and water. I'm not a big fan of flax eggs as I think they make baked goods a bit gummy. I almost never use flax eggs. The best thing is that this recipe does not need them at all.
I wouldn't. First of all, your cookies would then taste like coconut. Secondly, it'll change the consistency of the cookies.
Old fashioned or rolled oats are the best choices for these cookies. Steel cut oats or quick oats will not work well.
You can make brown sugar as long as you also have molasses! Mix 1 teaspoon of molasses with 1 cup of white sugar and you'll have brown sugar. If you don't have molasses, you can use white sugar in this recipe. You'll lose a little of the flavor but they'll still taste good.
If you want to use white whole wheat flour, you can use it for about half of the total flour. If you use all whole wheat flour and no all-purpose flour they will be very dense.
Simply leave the butter out at room temperature for 15-20 minutes. To speed it up, you can microwave it for about 15 seconds. It will soften without melting it.
More Vegan Cookie Recipes
If you tried this Vegan Oatmeal Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Oatmeal Chocolate Chip Cookies
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ¾ cup vegan butter, slightly softened
- ¾ cup brown sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 tablespoon water if needed
- 2 cups old fashioned oats
- 1 cup chocolate chips, vegan
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a stand mixer (or with a hand mixer), cream together the butter, brown sugar, molasses and vanilla extract.
- Mix in the flour, salt, cinnamon, and baking soda until combined.
- Check your dough. If it's very dry and crumbly, add 1 tablespoon of water.
- Stir in the oats and chocolate chips.
- Roll the dough in balls about 1 ½" in size and place on prepared baking sheet.
- Bake 12-14 minutes depending on size of cookies.
- Let the cookies rest on the pan for 3 minutes before transferring to a cooling rack.
- Enjoy!
Notes
- If possible, use vegan butter sticks instead of from a tub as the sticks have less water in them. I use Earth Balance.
- You can add in other mix-ins if you'd like. Pecans or walnuts would be delicious too.
- Store cooled cookies in an airtight container at room temperature for up to 3-5 days.
Jen says
For those who prefer chocolate to raisins, this is a perfect recipe.