Vegan Oatmeal Chocolate Chip Cookies

This post may contain affiliate links. See my disclosure policy.

The best soft and chewy vegan oatmeal chocolate chip cookies.

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

• 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!

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.

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 ½ 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.

Recipe

Try vegan peanut butter cup cookies next!