Best Vegan Chocolate Chip Oatmeal Cookies
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Get ready to indulge in the scrumptious Best Vegan Chocolate Chip Oatmeal Cookies recipe. These little bites of oat and chocolate chip heaven are packed with wholesome ingredients and bursting with taste!
More Delish Cookie recipes? You’ll love these Peanut Butter Banana Oat Cookies, these Best Vegan Double Chocolate Chip Cookies and these Vegan Protein Cookies!
Why You’ll Love These Best Vegan Chocolate Chip Oatmeal Cookies
These vegan chocolate chip oat cookies are a perfect blend of classic flavors with a modern, dairy-free twist. You won’t be able to resist this delicious treat that everyone can feel good about!
- soft and chewy texture on the inside, crispy on the outside
- quick & easy
- no chilling the dough, provided you use chilled butter
- affordable
- satisfying, with more wholesome ingredients
- great for all your holidays and parties
Gather Your Best Vegan Chocolate Chip Oatmeal Cookies Ingredients
Best Vegan Chocolate Chip Oatmeal Cookie recipe
- 1 tablespoon ground flax combined with 3 tablespoons water
- 1/2 cup vegan butter, cold, can cut into chunks
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 3/4 cups rolled oats, use gluten-free oats for gluten-free option
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon, add more if you want a more spiced cookie
- 1/2 teaspoon salt
- 1 cup chocolate chunks or chocolate chips (dairy-free)
- Optional: ⅓ cup chopped walnuts
Instructions How to Make Best Vegan Chocolate Chip Oatmeal Cookies
Follow these simple steps to create the best vegan oatmeal cookies that are soft on the inside and crispy on the outside.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
- In a small bowl combine the ground flax and water, then set aside to thicken for 5 minutes.
- In a large mixing bowl, using a hand held mixer or stand mixer, cream together cold cubed vegan butter and sugars together for 2-4 minutes on medium low speed or until fluffy and not runny.
- Add the flax egg mixture and vanilla to the butter/sugar mixture, mixing well for about a minute, making sure to combine well.
- In a large bowl combine all of the dry ingredients of your flour, baking soda, rolled oats, cinnamon, cornstarch and salt.
- Add in the dry ingredients to the wet ingredients mixture just a little until combined. Avoid overmixing. Stir or fold vegan chocolate chips/chunks and any other add-ins you want at this time. Using a ¼ cup cookie scoop, scoop the cookie dough into cookie balls and place on your sheet. The dough makes 11-12 large cookies.
- Bake for 14-16 minutes or until lightly golden brown on the top. Once vegan chocolate chip oat cookies are baked, let cookies them rest for a few minutes to set before transferring to a cooling rack.
How to Store Best Vegan Chocolate Chip Oatmeal Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you live in a warm or humid climate, you might want to store them in the refrigerator to maintain their freshness.
Freezing tip: These cookies freeze beautifully! Just place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can last in the freezer for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
More Variations
Feeling creative? Here are some tasty twists you can try with this vegan chocolate chip oatmeal cookie recipe:
- Nutty Delight: Add chopped pecans, almonds, hazelnuts, or any nuts of your choosing for an extra crunch and a boost of protein.
- Almond Butter Boost: Swap out some of the vegan butter for a couple of tablespoons of almond butter to give your cookies a rich, nutty flavor and a dose of healthy fats.
- Fruit Fusion: Mix in dried cranberries, raisins, or dried cherries to balance the sweetness with a touch of tartness.
- Spiced Up: Add a pinch of nutmeg or a touch more cinnamon if you’re into those warm, spiced flavors.
- Double Chocolate: If you’re a chocolate lover, go wild and add a tablespoon of cocoa powder to the dry ingredients for an extra chocolatey punch.
- Peanut Butter Swirl: Stir in a couple of tablespoons of natural peanut butter to make peanut butter chocolate chip oatmeal cookies!
Cookie Tips
- Don’t overmix your batter, your cookies will be flat.
- If your butter is not cold, these chocolate chip oat cookies will spread more. Make sure you are using chilled butter, or you can opt to chill your cookie dough before baking them so the butter solidifies.
FAQs For Your Vegan Chocolate Chip Oatmeal Cookie Recipe
1. Can I make these cookies gluten-free? Absolutely! Just be sure to use certified gluten-free rolled oats and swap the all-purpose flour for a gluten-free flour blend. They’ll still come out deliciously chewy and satisfying!
2. What can I use instead of vegan butter? If you don’t have vegan butter on hand, you can use coconut oil as a substitute. Just keep in mind that the flavor and texture might change slightly. Coconut oil will make the cookies a bit crispier.
3. Can I use a different sweetener? Yes! You can replace the brown sugar with coconut sugar or maple syrup if you prefer a more natural sweetener. If you use maple syrup, you may need to adjust the amount of flour slightly to balance the moisture.
4. Why do I need to chill the dough? Chilling the dough helps the cookies hold their shape better during baking and prevents them from spreading too much. If your dough is too soft, pop it in the fridge for about 15-20 minutes before baking.
5. Can I use quick oats instead of rolled oats in this recipe? Yes, quick oats work well and will make the cookies a bit softer and less chunky.
6. Can I use almond flour in this recipe? Yes, you can substitute up to 50% of the all-purpose flour with almond flour for a nutty flavor and extra moisture.
Bake Your Heart Out
These vegan oatmeal chocolate chip cookies prove that you don’t need dairy or eggs to make something truly delicious. Whip up a batch, pour a glass of your favorite plant milk, and indulge in the perfect pairing!
Share on Pinterest, Instagram and Facebook! Let’s see your creations!
More Healthy Oat Delights
- Soft Baked Peanut Butter Banana Oatmeal Bars
- Healthy Vegan Blueberry Tahini Oat Muffins
- Sweet & Healthy Oatmeal Date Banana Bars
- Vegan Baked Oatmeal with Chocolate, Peanut Butter & Banana
- Vegan Banana Oatmeal Cookies
Best Vegan Chocolate Chip Oatmeal Cookies
Ingredients
- 1 tablespoon ground flax + 3 tablespoons water 15 mL ground flax + 45 mL water
- 1/2 cup vegan butter cold, cut into chunks (113 g)
- 1/2 cup organic brown sugar 100 g
- 1/4 cup organic sugar 50 g
- 1 teaspoon vanilla extract 5 mL
- 1 1/4 cups all-purpose flour 160 g
- 3/4 cup rolled oats 75 g
- 1/2 teaspoon cornstarch 2 g
- 1/2 teaspoon baking soda 2.5 g
- 1/4 teaspoon cinnamon 0.6 g
- 1/2 teaspoon salt 3 g
- 1 cup chocolate chunks or chocolate chips 170 g (vegan)
- Optional: 1/3 cup chopped walnuts 40 g
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a small bowl, mix 1 tablespoon ground flax with 3 tablespoons water. Let it sit for 5 minutes to thicken.1 tablespoon ground flax + 3 tablespoons water
- In a large mixing bowl, cream together the cold vegan butter and both sugars for 2-4 minutes on medium-low speed until fluffy.1/2 cup vegan butter, 1/2 cup organic brown sugar, 1/4 cup organic sugar
- Add the thickened flax mixture and vanilla extract to the butter and sugar, mixing well.1 teaspoon vanilla extract
- In another bowl, combine the dry ingredients: flour, oats, cornstarch, baking soda, cinnamon, and salt.1 1/4 cups all-purpose flour, 3/4 cup rolled oats, 1/2 teaspoon cornstarch, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet mixture, stirring until just combined—don't overmix.
- Fold in the chocolate chips (and walnuts if using).1 cup chocolate chunks or chocolate chips, Optional: 1/3 cup chopped walnuts
- Scoop the dough into balls using a ¼ cup scoop and place them on the baking sheets.
- Bake for 14-16 minutes or until the cookies are lightly golden on top.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to set.
Notes
- Flax Egg: Swap with chia seeds if needed.
- Chill Dough: For thicker cookies, chill 15-20 mins.
- Vegan Butter: Use cold butter for best texture.
- Natural Sweetener: Try coconut sugar instead of brown sugar.
