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Vegan Oatmeal Chocolate Chip Cookies

The best soft and chewy vegan oatmeal chocolate chip cookies.

Holding up a vegan oatmeal chocolate chip cookie.
These vegan oatmeal chocolate chip cookies are made with old-fashioned oats.

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There is just something so cozy about oatmeal cookies. They remind me of chilly weather, mom’s kitchen, and overall comfy feelings.

These vegan oatmeal chocolate chip cookies are so soft and chewy with a little bit of a crispy outer edge. My husband says these are his favorite cookies of all time, so I guess I did something right. ❤️🍪 (Me? I love classic chocolate chip cookies! And Vegan No-Bake Cookies…omg.)

Ingredients

Ingredients for cookies on a table
I like to add cinnamon for another depth of flavor to these cookies.
  • Vegan butter: Earth Balance buttery sticks are my favorite for baking.
  • Brown sugar: This type of sugar helps the cookies develop those crispy edges.
  • Vanilla extract: 100% pure vanilla extract is the best. Don’t skip it!
  • Non-dairy milk: I use oat milk. Other types of milk, like almond or soy, will work, too.
  • Oats: Old-fashioned oats specifically. Also known as “rolled oats”.
  • Flour: All-purpose flour.
  • Baking soda: This ingredient helps lift the cookies when it reacts with the brown sugar.
  • Cinnamon: I love adding a little spice! If you don’t care for cinnamon, you can leave it out.
  • Salt: A little bit of salt helps to keeps the balance with the sugar.
  • Vegan chocolate chips: I typically buy Simple Truth Allergy-Friendly chocolate chips. Enjoy Life is another brand that is vegan and Trader Joe’s also has some.

How to Make

Cookies are just so easy to make, which make them arguably the best dessert, ever. Just mix up the ingredients, dollop the dough into a cookie sheet, and bake!

Collage of how to make cookies
Make sure to leave a couple inches between the cookies because they’ll spread out.
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a stand mixer or using a hand mixer, cream together the softened butter and brown sugar. Mix in the vanilla and milk.
  3. Mix in the flour, oats, baking soda, cinnamon, and salt until well combined.
  4. Fold in the vegan chocolate chips.
  5. Roll into balls, about 2 tablespoons worth each. Space out on the lined baking sheet, leaving the cookies about 2 inches apart.
  6. Bake for 10-12 minutes.
  7. Let cool for about 15 minutes before removing from the baking sheet.
Stacks of cookies on a white surface.
This recipe makes about 18 cookies.

Variations & Substitutions

  • Gluten-free: Substitute the flour with a 1-to-1 GF flour and make sure to get oats specifically labeled gluten-free because of cross-contamination.
  • Coconut oil: You can use coconut oil instead of vegan butter.
  • Oil-free: Use 1/2 cup of applesauce or pumpkin puree in place of the butter.
  • Add-ins: Instead of or in combination with the chocolate chips, try some walnuts, pecans, raisins, and/or dried cranberries.

Storage & Freezing

If you have extra cookies, place them in an airtight resealable bag or airtight container.

  • Store at room temperature for up to 3 days.
  • Store in the fridge for up to a week.
  • You can freeze these cookies for up to a month.

Try these vegan oatmeal raisin cookies next.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Hand holding an oatmeal chocolate chip cookie

Vegan Oatmeal Chocolate Chip Cookies

Karissa Besaw
Soft and chewy vegan oatmeal chocolate chip cookies.
4.78 from 45 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine Vegan
Servings 18 cookies
Calories 204 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a stand mixer or using a hand mixer, cream together the softened butter and brown sugar. Mix in the vanilla and milk.
  • Mix in the flour, oats, baking soda, cinnamon, and salt until well combined.
  • Fold in the vegan chocolate chips.
  • Roll into balls, about 2 tablespoons worth each. Space out on the lined baking sheet, leaving the cookies about 2 inches apart.
  • Bake for 10-12 minutes.
  • Let cool for about 15 minutes before removing from the baking sheet.

Nutrition

Calories: 204kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 3gSodium: 140mgPotassium: 69mgFiber: 2gSugar: 17gVitamin A: 253IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Did you try this recipe?Let us know how it was!

Try vegan peanut butter cup cookies next!

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16 Comments

  1. These were delicious! My family loved them. I did not have vegan butter so substituted olive oil and they were great. This is my go to recipe.

  2. 4 stars
    I used coconut oil instead of vegan butter: I should have put the batter in the fridge to harden up before I baked them. They all melted and was a mess but still tasted great. I love the amount of chocolate chips (I’m a chocoholic) and I’ll try it again. I suggest better instructions re: how the batter should act before baking

  3. 5 stars
    I made these today and loved them so much I made another batch. I used extra creamy oat milk, Earth balance began buttery sticks and Enjoy Life mega chunks. Soooo soft and young!!

  4. 1 star
    I followed the recipe closely. I found that these were impossible! The batter actually was rejecting the chocolate chips. My batter looked just like hers as well, so I’m not sure what was going on there. They tasted fine, but the process was maddening.

  5. 5 stars
    These cookies are soooo good! I did make a few small tweaks along the way: I halved the amount of chocolate chips (I actually used mini chips instead), doubled the cinnamon, and kept the dough chilled in the fridge between batches. I used a small-sized cookie scoop and ended up with enough dough for ~25 lil cookies. I used my toaster oven and only needed to cook these for about ~7 minutes. I ended up portioning & freezing half the dough for a rainy day. 🙂

  6. 4 stars
    They were good BUT too many chocolate chips and I feel as though that doubling the basic ingredients would have helped with all the chocolate chips. I would make it again or add more to the recipe. And I agree that it kind of was hard to shape and they did get a little dry, but that didn’t bother me as much as the leftover chocolate chips.

  7. 5 stars
    These were perfect. So chewy and delicious! Loads of oatmeal which I love. Next time I’ll use dark brown sugar as mine were not as dark as your picture. Maybe more cinnamon, coconut shreds, dark chocolate? It’s neat that no egg is required. This came together in no time.

  8. 5 stars
    I was skeptical once I saw how loose and wet the dough was. But these turned out perfect! I’ve tried 4 other vegan Oatmeal chocolate chip cookie recipes on my journey of trying to make a dessert for my husbands cousins. This is the only one to actually turn out, and they’re so good! This might just become my new oatmeal cookie recipe!

  9. 5 stars
    Substituted the vegan butter for coconut oil (was liberal with oil) and added 2 TBS chia seeds + a tad more liquid offset added chia. oh and I always double the salt! pairs nicely with the chocolate chips. The oatmeal wants to fall apart so I recommend using an icecream scoop to encourage these to keep their shape. Really press them into the scoop! I baked some for 10 (very soft, like cookie dough), 12 (soft with slightly more shape), and 14 mins (slightly crunchy). The longer you bake the more these are encouraged to look more “flat” and “cookie shaped” but honestly what’s wrong with a cookie ball!? was delicious both ways and actually preferred the softer ones texture wise.

  10. First time making these. Made them into balls, looked in over at the 10 min mark, still a ball. So I squished them down..still not baked at 12 min, added another 3.
    When trying to lift them out, they mostly fell apart. 🙁

  11. 5 stars
    Made them for work and everyone (including all non vegans) absolutely loved them! One called them “heavenly bliss in my mouth”. I added an overripe sliced banana and substituted part of the chocolate chips with cocoa nibs

  12. 5 stars
    absolutely delicious!! I cooked mine a little longer than 12 minutes, but I think I made them bigger as well. awesome recipe!

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