These Vegan Oatmeal Chocolate Chip Cookies are a staple vegan dessert in my kitchen for a reason! They've got the best, chewy texture, pools of dark chocolate and pair perfectly with a tall glass of creamy oat milk. All you need is 11 easy ingredients and your favorite mixing bowl.
Why You'll Love This Recipe
- Chewy and delicious! If you're a fan of my Chewy Dairy Free Chocolate Chip Cookies, you'll love this oatmeal twist. It's extra chewy and bakes up onto the perfect texture.
- Ready start to finish in less than 30 minutes. Nothing is worse than cookie recipes that require several complicated steps, plus an hour for chilling. This vegan oatmeal chocolate chip cookie recipe is as simple as it gets and is ready to eat in just minutes.
- No funky ingredients. I kept this recipe as classic as possible and used the basics to create a cookie that tastes just like the original.
Ingredients and Substitutions
- Flax egg - All you'll need is ground flaxseed and water to replace a regular egg in baking. Feel free to use golden or brown flaxseed.
- Vegan butter - I always recommend baking with vegan butter sticks over vegan buttery spread. It is firmer and most similar to classic butter. If you are not vegan, regular butter will work fine, too.
- Oats - The best kind of oats to use are old-fashioned rolled oats. Avoid steel cut oats or quick oats.
- Flour - Either all purpose flour or gluten-free all purpose flour will work. Avoid using single gluten-free flours such as almond flour, coconut flour, or oat flour. These flours absorb liquid very differently and will not yield good results.
- Chocolate chips - In order to keep these cookies vegan, use your favorite vegan chocolate chips. You can also substitute mini chocolate chips, chocolate chunks, or a chopped chocolate bar, if desired.
Step by Step Instructions
- Start by making a flax egg. In a small bowl, mix ground flax with water until well combined. Set aside and let it thicken for 10 minutes.
- Cream the butter and sugar. Using a stand mixer or a handheld mixer with a large mixing bowl, beat together the softened butter, pure vanilla extract, brown sugar, and granulated white sugar until fluffy and soft.
- Add flax egg. Once well combined and fluffy, scrape the edges using a spatula. Add in the flax egg and mix again.
- Mix in the dry ingredients. Scrape the edges down again, then add in the baking soda, baking powder, cinnamon, salt, and flour. Mix again on medium-low until just combined.
- Add in the oats. Continue mixing on a low speed until just combined. The cookie batter should be very thick.
- Sprinkle in the chocolate chips. Finally, add in the dairy free chocolate chips and mix once more until well combined.
- Scoop the cookie dough. Using a cookie scoop or spoon, scoop approximately 2 tablespoons of dough, then roll it into a smooth ball between your hands. Place it on a cookie sheet and repeat until all of the cookie dough is used up.
- Bake. Bake the cookie dough for 13-14 minutes, then allow the cookies to cool directly on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Storing and Reheating Instructions
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days and frozen before or after baking.
- To freeze baked cookies: Allow the vegan oatmeal cookies to cool completely, then place the cookies back on the baking sheet. Stick the baking sheet in the freezer for 1 hour, or until the cookies are frozen solid. Once frozen, transfer the cookies to a freezer bag or airtight container and freeze for up to 2 months.
- To freeze raw cookie dough: Follow the recipe steps through step 8. Once you've scooped all of the cookie dough batter and placed it on the baking sheet, stick the baking sheet in the freezer and freeze until solid, about 1 hour. Then, transfer the cookie dough balls into a freezer bag or freezer-safe container.
- To bake frozen cookie dough: Place the desired number of cookies on a greased baking tray and bake the frozen dough for 1-2 minutes longer than normal. Or, allow the frozen cookie dough to thaw on the baking sheet, then bake according to recipe instructions.
Time Saving Hacks
If you're baking these cookies for an event or hosting, you can prep this cookie dough batter up to 24 hours in advance to help you save time. To do so, follow the recipe as usual through step 7. Once the batter is mixed well, tightly cover the mixing bowl with plastic wrap or reusable wrap and refrigerate.
When ready to bake, allow the oatmeal chocolate chip cookie dough to come to room temperature before scooping into cookie dough balls and baking!
FAQs
Can I make these classic cookies gluten-free?
Yes! To make these cookies suitable for a gluten-free diet, use a gluten-free flour blend and gluten-free rolled oats. Oats are naturally gluten-free, but often are cross contaminated with wheat. If you are baking these vegan oatmeal chocolate chip cookies for a friend, make sure to purchase oats with a gluten-free certified symbol on the packaging.
I am making these cookies for a crowd. Can I double the recipe?
Absolutely! Feel free to make a double batch to suit a larger crowd or fill your freezer with a stash of the best vegan cookies.
Why did my oatmeal cookies get hard?
If your cookies are hard, it is very likely that the batter was over mixed or the cookies were over baked. When making baked goods, it is incredibly important to mix the dry ingredients in until just combined. Over whipping the batter will over activate the gluten and cause it to become tough and stringy.
Should I flatten my oatmeal cookies before baking?
Nope! These cookies will naturally spread on their own. If you were to flatten them before baking, they may spread too much and lose their delicious puffy texture.
Tips for Success
- Bake directly on a greased baking sheet. This yields the best, chewy cookies with a golden brown bottom. Baking on parchment paper or a silicone baking mat will make cleanup faster, but it will make the cookies less chewy and more underbaked.
- Measure your flour correctly! If you're in the habit of digging your measuring cup into the bag of flour, you're packing too much flour into your baked goods. For the best results, use the spoon and level method and enjoy the best oatmeal chocolate chip cookies possible.
More Drool-Worthy Vegan Desserts to Try
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love co
Chewy Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are a staple vegan dessert in my kitchen for a reason! They've got the best, chewy texture, pools of dark chocolate and pair perfectly with a tall glass of creamy oat milk. All you need is 11 easy ingredients and your favorite mixing bowl.
Ingredients
Wet Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tbsp vanilla extract
- ½ cup vegan butter block form, softened
Dry ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups old fashion rolled oats
- 1 cup all purpose flour or gluten free 1-1
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup Chocolate Chip DF
Instructions
- Preheat your oven to 350 degrees F and grease two baking sheets.
- Begin by making your flax egg. Combine 1 tbsp of ground flax with 3 tbsp of water. Mix and let sit for ten minutes.
- Beat together the butter, vanilla and sugars (both brown and granulated) until they are fluffy and soft.
- Scrape the edges using a spatula then add in flax egg and mix.
- Next, scrape the edges again + add in the baking soda, baking powder, cinnamon and salt + flour and mix until they are well combined. Be careful not to overmix.
- Add in the oats and continue to mix. It will be thick and not easy to mix but eventually will become softer.
- Once the oats are mixed with the other ingredients, scrape the edges and add in the Chocolate Chips and mix again.
- Scoop approx. 2 tbsp of dough and roll it into a ball. Place it on the baking tray and continue to do so with the rest of the dough, spacing each dough ball approx 2 inches from one another.
- Bake for 13-14 minutes. Let cool for 10 minutes.
Notes
You can use regular butter if you are not vegan.
Use ½ raisin and ¼ cup chocolate chips for a fun twist!
Overmixing the dough can cause the it to not be tougher - be sure to only mix until ingredients are combined.
Time Saving Hack: Make the dough ahead of time + allow it to come to room temperature then scoop 2 tbsp onto the baking sheet + bake. The dough will stay for 48 hours in the fridge.
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days and frozen before or after baking.
- To freeze baked cookies: Allow the vegan oatmeal cookies to cool completely, then place the cookies back on the baking sheet. Stick the baking sheet in the freezer for 1 hour, or until the cookies are frozen solid. Once frozen, transfer the cookies to a freezer bag or airtight container and freeze for up to 2 months.
- To freeze raw cookie dough: Follow the recipe steps through step 8. Once you've scooped all of the cookie dough batter and placed it on the baking sheet, stick the baking sheet in the freezer and freeze until solid, about 1 hour. Then, transfer the cookie dough balls into a freezer bag or freezer-safe container.
- To bake frozen cookie dough: Place the desired number of cookies on a greased baking tray and bake the frozen dough for 1-2 minutes longer than normal. Or, allow the frozen cookie dough to thaw on the baking sheet, then bake according to recipe instructions.
Nutrition
Calories: 261kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 278mgPotassium: 111mgFiber: 2gSugar: 14gVitamin A: 360IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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