These vegan oatmeal chocolate chip cookies are crisp on the outside and tender on the inside and studded with creamy chocolate chips. Watch them disappear like magic!
Table of Contents
This super easy and addictive vegan oatmeal chocolate chip cookie recipe is adapted from my oatmeal raisin cookies. They have the same tender-crisp cookie, but instead of raisins, we are using chocolate chips.
I'm looking at you, raisin-haters! This one's for you. 😉
This is a very straightforward cookie recipe. Just mix your wet ingredients, mix the dry, then mix them together and scoop onto your cookie sheet.
Bake until they're starting to turn golden, and then make sure you eat a couple now, before your family steals the rest!
These cookies are perfect for a late night chocolate craving, but they're also great for the holidays. Serve them up as part of your Thanksgiving or Christmas dessert spread!
If you love chocolate-y cookies, also try my vegan chocolate rugelach, cookies and cream cookies, and my classic vegan chocolate chip cookies. And if you're looking for more chocolatey goodness, check out my collection of deliciously decadent vegan chocolate recipes!
And if cookies with texture are your thing, also check out my vegan carrot cake cookies!
✓ Ingredients and substitutions
- vegan butter - Measure, then melt and let it cool.
- brown sugar - For sweetness and moisture.
- sugar - For more sweetness.
- egg replacer - Use enough for 1 egg.
- vanilla extract - Flavors the dough.
- flour - The base for your dough. I have not tested it, but I don't see why you couldn't substitute 1:1 gluten-free flour here, if needed. Let me know if you try it!
- baking soda and salt - Conditions the dough.
- rolled oats - Adds texture and bulk to the dough.
- chocolate chips - Choose your favorite non-dairy chips! You can often find grocery store brands that are vegan, so check the ingredients labels.
🔪 How to make vegan oatmeal chocolate chip cookies
Preheat the oven to 350° F.
In a small bowl, use a fork to beat together the vegan butter and sugars.
Then, add the egg replacer and vanilla extract and beat again to combine.
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
Add the wet ingredients to the dry.
Mix until everything is well combined.
Add the chocolate chips and mix again.
Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper. Shape each cookie as you go. Leave about ½" between your cookies.
Bake for 10 to 12 minutes, until the cookies turn golden. Remove the baking pan from the oven.
Let the cookies cool on the baking sheet for 5 to 10 minutes before you transfer them to a plate to finish cooling completely. Serve when they're completely cooled.
💡 Helpful tips
- Don't overmix the dough! Just mix until everything is pretty well combined. Overmixing can cause your cookies to be tough.
- Shape the cookies before baking, if you want clean edges. They will spread a little but they won't round out.
- I know it will be hard to resist, but do let them cool for at least five minutes on the baking sheet before eating one of these. They are very soft when they first come out of the oven.
🫙 Storage directions
Store cooled cookies in an airtight container in the pantry. They will keep for around 5 days.
📖 Recipe
🍪 Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter melted, then cooled to room temperature
- ¼ cup loosely-packed brown sugar
- ¼ cup organic sugar
- egg replacer for 1 egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats Do not use quick or instant oats!
- ½ cup non-dairy chocolate chips
Instructions
- Preheat the oven to 350° F.
- Wet ingredients: In a small bowl, use a fork to beat together the vegan butter and sugars. Then, add the egg replacer and vanilla extract and beat again to combine.
- Dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and oats. Add the chocolate chips, and mix again, just to combine.
- Add the wet ingredients to the dry, and mix until everything is well combined.
- Scoop the dough with an ice cream scoop onto a baking sheet lined with parchment paper. Shape each cookie as you go. Leave about ½" between your cookies.
- Bake for 10 to 12 minutes, until the cookies turn golden.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before you transfer them to a plate to finish cooling completely. Serve when they're completely cooled.
Got a question? Tried this recipe? Leave a reply!