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These vegan oatmeal chocolate chip cookies are soft and chewy with lightly crisp edges and studded with vegan chocolate chips for a simple and easy dairy and egg-free oatmeal cookie that tastes just like the classic!

completed Vegan Oatmeal Chocolate Chip Cookies on a wire rack

The nostalgia and comfort of biting into sweet, soft, chewy, delicious vegan oatmeal chocolate chip cookies is just one reason we love to veganize childhood favorites like banana bread, carrot cake muffins, fudgy brownies, and these hearty, rustic vegan oatmeal cookies. Luckily, it’s easy to do with just a few simple ingredient swaps, and they taste exactly like the ones you remember from childhood (thank you, Grandma)!

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  • Simple ingredients: These easy vegan oatmeal cookies rely on just 11 inexpensive, pantry-friendly ingredients most of us have in our kitchens.
  • Easy: You’ll need just a few bowls, 10-15 minutes of hands-on prep, & 8-12 minutes of baking to prepare crowd-pleasing no-egg oatmeal chocolate chip cookies.
  • Diet and allergen friendly: These vegan oatmeal cookies are already dairy and egg-free but can also be made gluten-free, with alternative flour, and/or unrefined sugars. Plus, unlike many cookies, these oatmeal vegan cookies contain fiber, a little protein, and several vitamins and minerals, thanks to the oats.
  • Delicious: Chocolate chip oatmeal cookies are a classic for a good reason, and this vegan version is no different. They’re soft, chewy, and slightly ‘nutty’ tasting (thank you, oats), studded with sweet dairy-free chocolate chips.
  • Versatile: Want more flavor and/or texture, or not in the mood for vegan chocolate chips this time? There are plenty of ways to adapt these cookies with candy, dried fruit, nuts, and more. Keep reading for our favorite recommendations!
  • Meal prep friendly: Make the dough in advance or store the baked cookies. They’ll store in the fridge for a week or the freezer for 3 months. You’ll always have a sweet treat on hand.

The Ingredients

ingredients for Oatmeal Chocolate Chip Cookies measured out against a white surface

The Dry Ingredients

  • Flour: We usually use regular all-purpose flour, though spelt flour or a 50-50 combination of AP and whole wheat flour will work, too.
  • Oats: Use gluten-free certified oats if needed and use old-fashion/rolled oats for this vegan oatmeal chocolate chip cookie recipe.
  • Sugar: We use a combination of white sugar and light brown sugar for the best sweetness, texture, and caramel flavor. Raw cane sugar/coconut sugar will also work as unrefined sugar options.

Using sugar alternatives is possible, but will affect the texture/spread of the cookies (as well as the caramelization). You’ll need to flatten them more before baking.

  • Leavening agents: Baking powder and baking soda are needed to ensure these vegan chocolate oatmeal cookies have the correct consistency.
  • Salt: Just a small amount of salt balances and enhances flavors in sweet bakes like these vegan chocolate chip oatmeal cookies.
  • Vegan chocolate chips: Use your favorite dairy-free semi-sweet chocolate chips (or chunks).

The Wet Ingredients

  • Flax egg: A combination of ground flaxseed (or chia seeds) and warm water combine to make a vegan egg substitute perfect for binding. If you only have whole flax seeds, grind them in a high-speed blender or spice grinder.
  • Vegan butter: You’ll need room-temperature vegan butter, like Miyoko’s or Earth Balance. Alternatively, softened (but not melted) coconut oil may work, too (though we haven’t tried it).

You may be able to reduce the amount of vegan butter slightly by replacing a small amount (1-2 tbsp) with nut butter or unsweetened applesauce.

  • Vanilla extract: Use pure, natural vanilla for the best flavor.

What are the Best Oats for Chocolate Chip Oatmeal Cookies?

We recommend using old-fashioned oats (also ‘rolled oats’) in this vegan oatmeal cookies recipe for the best chewy texture and slight bite.

Though quick oats will work, because they’re smaller pieces of oat, the cookies will have a slightly softer texture and won’t be as chewy.

We haven’t tried using steel-cut oats (the least processed of the three) in this recipe, though we’re not sure it would work well as they may not soften enough in time.

What Else Could I Add to Vegan Oatmeal Cookies?

  • Spices: Boost the flavor with cinnamon, nutmeg, or pumpkin pie spice.
  • Dried fruit: i.e., raisins, craisins/cranberries, blueberries, apricot, dates, etc. Freeze-dried fruit, like strawberries/raspberries also work. Use them instead of or alongside choc chips.
  • Coconut: A few tablespoons of unsweetened flakes/shredded coconut add a subtle flavor and chewiness to the vegan chocolate oatmeal cookies.
  • Nuts/Seeds: i.e., chopped walnuts, pecans, pistachios, pumpkin seeds, sunflower seeds, etc. These will add crunch (and heart-healthy fats/ protein) to the cookies.
  • Vegan candy: Make more decadent vegan choc chip oatmeal cookies with some of your favorite small candy (like vegan Smarties/M&M’s).
  • Coarse brown sugar: Gently pressed into the top of the cookies before baking for a sweeter, crunchy crust.

How To Make Vegan Oatmeal Chocolate Chip Cookies?

  • 1) In a small bowl, combine the water and ground flaxseed, mix well, and set aside to thicken.
  • 2) Next, in a medium bowl, combine the flour, baking soda, and baking powder.
  • 3) In a large bowl, use a hand mixer (or a stand mixer) to cream the softened vegan butter and sugars until light and fluffy (1-2 minutes). This ensures tender, chewy cookies. Then mix the salt, vanilla, and flax egg on high for two minutes.
  • 4) Next, pour in the flour mixture and mix until barely combined. Then add the oats and vegan chocolate chips and stir until they’re well incorporated without over-mixing.
  • 5) Cover the bowl with a damp towel and transfer it to the fridge to rest for at least 1 ½ hours.

During this time, the oats absorb moisture, making for a better overall texture/spread.

  • 6) Next, preheat the oven to 375F/190C and line a baking sheet with parchment paper.
  • 7) Using a small scoop or spoon, divide the dough into portions of about 2 tablespoons. Roll them into balls, place them about 2 inches apart on a baking sheet, and gently press to flatten into a cookie shape.
  • 8) Bake the dairy-free oatmeal chocolate chip cookies for 8-12 minutes, or until the cookies are golden and lightly crisp around the edges but still slightly soft/under-baked in the middle (residual heat will continue to cook them out of the oven).
  • 9) Finally, remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely.

Enjoy these vegan oatmeal chocolate chip cookies alone, with some dairy-free milk, a cup of coffee, or even used to make a vegan ice cream sandwich!

Pro Recipe Tips

  • Don’t use too much flour: Instead of scooping your measuring cup directly into the bag of flour, gently fluff it up in the bag, then use a spoon to transfer it to the cup. Use the back of a knife to level off the top, and voila – the perfect amount of flour.
  • Chill the cookie dough: This is important to help the cookies maintain their shape and not spread too much. It’s also good for the oats to soak up the moisture in the dough.
  • Don’t over-mix the dough: Otherwise, you risk dense/tough cookies.
  • Be careful not to overbake them: Remove them from the oven when the middles are still slightly under-done. The residual heat will cook them to the perfect soft, chewy level.
  • For crunchier cookies: Increase the baking time to 15 minutes.

FAQs

Can I make vegan gluten-free oatmeal cookies?

The best way to adapt this recipe is to use an all-purpose gluten-free flour blend (i.e., Bob’s Red Mill, King Arthur’s, etc.) and ensure you use certified gluten-free oats.

How do you make vegan oatmeal cookies chewy?

Use old-fashioned/rolled oats rather than quick oats and the combination of white and brown sugar (the latter contains moisture, which helps to create chewier cookies).

Should you let oatmeal cookie dough rest?

Chilling the cookie dough is important to allow the oats to properly soak up the moisture and to prevent spreading when baking.

If you’re running low on time, chill the dough for just 30 minutes, but the texture/spread will change.

Are oatmeal cookies healthier than sugar cookies?

Yes, adding whole grain oats helps add fiber, protein, and several micronutrients, whereas sugar cookies are largely ‘empty calories.’

completed Vegan Oatmeal Chocolate Chip Cookies against a light surface

Make Ahead and Storage Instructions

You can prepare the cookie dough 3-4 days in advance and store it covered in the fridge or rolled into balls and gently flattened in the freezer (up to 2 months. Add 2-4 mins to the baking time).

Once baked, allow the vegan oatmeal cookies to cool and store leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week (though their texture is best at room temperature).

They also freeze well for up to 3 months in a Ziplock/Stasher. Leave them to thaw in the fridge overnight, at room temperature for less time, or even use a microwave defrost function.

More Easy Vegan Cookies

Photos by Alfonso Revilla

Vegan Oatmeal Chocolate Chip Cookies

5 from 56 votes
Prep: 15 minutes
Cook: 10 minutes
Chill: 1 hour 30 minutes
Total: 1 hour 55 minutes
Servings: 12 cookies
These vegan oatmeal chocolate chip cookies are soft and chewy with lightly crisp edges and studded with vegan chocolate chips for a simple and easy dairy and egg-free oatmeal cookie that tastes just like the classic!

Ingredients 

  • 1 tablespoon of flaxmeal
  • 2 ½ tablespoons of warm water
  • 1 cup of all-purpose flour
  • ½ teaspoon of baking soda
  • ¼ teaspoon of baking powder
  • ½ cup of unsalted vegan butter, at room temperature
  • ¼ cup of granulated sugar
  • ½ cup of light-brown sugar
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of salt
  • 1 ½ cups of rolled oats
  • 1 ½ cups vegan semi sweet chocolate chips

Instructions 

  • In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
  • In a small bowl, mix together the flour, baking soda, and baking powder. Set aside.
  • Using a hand mixer, in a large bowl, mix the vegan butter with both sugars. Beat until light and fluffy. Then add the salt, vanilla extract, and flaxmeal mixture. Mix on high for 2 minutes.
  • To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Then add the oats and vegan chocolate chips. Mix well until the dry ingredients are moist and well incorporated, but do not over mix.
  • Cover with a damp towel and let it sit in the fridge for at least 1 ½ hours. This will allow the oats to absorb some of the moisture.
  • Preheat the oven to 375 degrees F and prep a baking sheet with parchment paper.
  • Scoop two tablespoons of dough, lightly form a ball, and place them 2 inches apart on the baking sheet and lightly press it to flatten it.
  • Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
  • Remove from the oven, and let them sit on the baking sheet for about 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

This recipe creates a fabulous base! Feel free to swap out the vegan chocolate chips for your favorite dried fruit, or add some crushed walnuts for extra texture.
  • Don’t use too much flour: Instead of scooping your measuring cup directly into the bag of flour, gently fluff it up in the bag, then use a spoon to transfer it to the cup. Use the back of a knife to level off the top, and voila – the perfect amount of flour.
  • Chill the cookie dough: This is important to help the cookies maintain their shape and not spread too much. It’s also good for the oats to soak up the moisture in the dough.
  • Don’t over-mix the dough: Otherwise, you risk dense/tough cookies.
  • Be careful not to overbake them: Remove them from the oven when the middles are still slightly under-done. The residual heat will cook them to the perfect soft, chewy level.

Nutrition

Calories: 308kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 213mgPotassium: 67mgFiber: 3gSugar: 24gVitamin C: 0.003mgCalcium: 51mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 56 votes (45 ratings without comment)

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  1. 5 stars
    Fabulous! My husband and kids and grandkids love these! I love them! I make the recipe and refrigerate the dough. Otherwise they are gone in a minute. This way I can bake a few when ever. Yum!

    1. That’s so awesome to hear that they’ve been enjoying these yummy cookies! Refrigerating the dough is the way to go!