These Vegan Oatmeal Chocolate Chip Cookies come together with rolled oats, vegan butter, coconut sugar, and dairy-free chocolate chips for a chewy, chocolatey treat that’s totally plant-based.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
There’s something about the smell of cookies baking that just melts stress away, right? I first made these Vegan Oatmeal Chocolate Chip Cookies one lazy Sunday when the only things in my pantry were oats, a half-used bag of chocolate chips, and the last stick of vegan butter. No eggs, no dairy—just the basics. And you know what? Magic happened. I shared them with friends at a weekend potluck, and they disappeared before the main course even started. Now they’ve become a go-to recipe whenever I want to whip up something sweet, cozy, and a little bit nostalgic, without messing with the whole “where are my eggs?” situation.
Why You’ll Love This Vegan Oatmeal Chocolate Chip Cookies Recipe
These cookies are the perfect mix of crunchy on the outside, soft on the inside, and loaded with wholesome goodness. They’re:
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Vegan and dairy-free – No eggs, no milk, just plant-based joy in every bite.
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Quick to make – From pantry to plate in about 30 minutes.
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Batch-friendly – Make once, enjoy for days (or not, if you devour them quickly like I do).
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Giftable and snackable – Pack ‘em up for a sweet little present or keep a jar on the counter for snack attacks.
Ingredient Notes
These cookies keep it simple while delivering BIG on flavor. Here’s a quick look at what goes into them:
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Vegan butter: Gives that classic cookie richness and structure. You could use coconut oil in a pinch, but butter gives a better flavor.
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Coconut sugar: Adds a lovely caramel-like sweetness and a little chew. Dates blended into a paste can also work if you’re feeling fancy.
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Almond milk: Just a splash keeps the dough soft and brings everything together.
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Vanilla extract: Essential for that warm cookie flavor.
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Plain flour: Feel free to sub with all-purpose if that’s what you’ve got. Whole wheat flour gives a more rustic vibe.
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Baking powder + baking soda: The dream team for a bit of lift and chewiness.
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Oats: Old-fashioned oats bring texture, fiber, and heartiness.
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Salt: Enhances all the flavors. Don’t skip it!
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Chocolate chips: Dark or semi-sweet work great. Make sure they’re dairy-free to keep it vegan!
How To Make This Vegan Oatmeal Chocolate Chip Cookies
Let’s get into it step-by-step so you don’t miss a crumb.
Step 1: Preheat the oven to 350°F. This gives it time to reach the perfect temp while you mix.
Step 2: In a large bowl, combine the vegan butter and coconut sugar. Stir until smooth and creamy—this is your flavor base.
Step 3: Add in the almond milk, vanilla extract, flour, baking powder, baking soda, and salt. Mix thoroughly until no dry patches remain. The dough should be soft but not sticky.
Step 4: Fold in the oats and chocolate chips. Use a spatula or wooden spoon to gently incorporate them. This is where the magic happens.
Step 5: Let the dough rest for 10 minutes. This helps the oats soften slightly and the dough firm up a bit.
Step 6: Scoop 10–15 cookie dough balls and place them on a baking tray lined with parchment paper. Space them out so they have room to spread.
Step 7: Bake for 10 minutes at 350°F. The edges should be golden brown, and the tops will look just a tad underdone (don’t worry—they’ll set as they cool).
Step 8: Cool on the tray for 5 minutes before transferring to a rack or container. This is when they firm up and get that perfect cookie texture.
Storage Options
These cookies keep beautifully! Store them in an airtight container at room temperature for up to 10–15 days. For longer storage, freeze them in a zip-top bag and reheat gently in the microwave when a craving strikes.
Variations and Substitutions
Want to mix things up a little? Here are some tasty twists:
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Add-ins: Try chopped walnuts, pecans, or almonds for added crunch.
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Swap chocolate: Use white chocolate chips or chopped vegan dark chocolate chunks.
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Fruity vibes: Add in raisins, dried cranberries, or even chopped dried apricots.
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Flour swap: Use whole wheat or oat flour for a heartier bite.
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Make it gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
What to Serve With This Vegan Oatmeal Chocolate Chip Cookies
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
These cookies shine on their own, but they pair beautifully with a few treats:
- A warm mug of oat milk latte: Cozy, creamy, and makes the cookie taste even chocolatier.
- Fresh fruit salad: Lightens things up and adds a juicy contrast to the cookie’s rich texture.
- Homemade vegan ice cream: Turn your cookies into ice cream sandwiches. Because… why not?
FAQ
Q: Can I freeze the dough and bake it later?
A: Absolutely! Scoop the dough into balls and freeze. When ready to bake, just add 2 extra minutes to the baking time.
Q: Are these cookies gluten-free?
A: Not as written, but you can easily make them gluten-free by using certified GF oats and flour.
Q: Why are my cookies too soft or falling apart?
A: Be sure to let them cool fully after baking—hot cookies are fragile! Also, don’t skip the resting time for the dough. It helps with structure.
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 150 grams vegan butter
- 150 grams coconut sugar or substitute with dates
- 2 to 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- 200 grams plain flour all-purpose flour may also be used
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 90 grams oats
- ½ teaspoon salt
- 100 grams chocolate chips
Equipment
- Mixing bowl
- Measuring cups and spoons
- Spatula or whisk
- Baking sheet
- Parchment paper
- Oven
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Step 2: In a mixing bowl, combine vegan butter and coconut sugar. Stir until the mixture is well blended.
- Step 3: Add plain flour, almond milk, baking powder, baking soda, vanilla extract, and salt to the bowl. Mix thoroughly until all ingredients are fully incorporated.
- Step 4: Fold in the oats and chocolate chips using a spatula or whisk until evenly distributed. Allow the mixture to rest for 10 minutes.
- Step 5: Using gloved hands, portion the dough into 10 to 15 equal-sized balls. Place them onto the prepared baking tray, spacing them apart to prevent sticking during baking.
- Step 6: Bake for approximately 10 minutes at 350°F, or until the cookie tops are firm and the edges are slightly browned.
- Step 7: Remove the tray from the oven and let the cookies cool for at least 5 minutes to firm up before serving or storing.
- Step 8: Store the cooled cookies in an airtight container to maintain freshness for up to 10–15 days.
Notes
For a smoother shape, chill the portioned cookie dough for 20 minutes before baking.
Raisins may be used in addition to or instead of chocolate chips for a fruity variation.
Nutrition
