Vegan Oatmeal Chocolate Chip Cookies
These vegan oatmeal chocolate chip cookies are chewy, moist, and full of buttery and chocolaty goodness. This classic cookie made eggless and dairy-free is guaranteed to win everyone over!
These delicious treats have the best of my vegan chocolate chip cookies and oatmeal raisin cookies, with their gooey richness, spiced flavor, and chewy texture! Plus, they are super nutritious. You get a nice dose of fiber, carbs, protein, and antioxidants in every piece.
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Why You’ll Love These Cookies
- You can make the dough using one bowl and have it ready for chilling in a few minutes!
- Flavor: the cookies have an irresistible combination of vanilla, butter, cinnamon, and chocolate.
- Texture: moist and chewy with gooey pockets of sweetness from the melted chocolate chips.
- Perfect for fall: With their festive and warm taste and rustic appearance, these cookies make the perfect autumn treats.
- Easy to customize: add raisins or other dried berries to make them fruity, or crushed nuts for a salty crunch.
Key Ingredient Notes
- Ground flaxseed – mix with warm water for a few minutes to thicken and have an egg-like consistency. This egg replacement will help bind the ingredients together. If you do not have flaxseeds, you can also use chia seeds.
- All-purpose flour – I prefer using unbleached flour because they are perfect for making chewy cookies! Measure your dry ingredients properly for the best result.
- Sugars – granulated cane sugar will give the cookies a crisp crust, while the light brown sugar makes the center moist and soft, plus gives it a rich sweetness.
- Vegan butter – softened at room temperature.
- Old-fashioned oats – also called rolled oats. I prefer using them when making these cookies because they do not become mushy but are also tender enough not to make them too tough.
- Dairy-free chocolate chips – you can use semi-sweet or dark, depending on your preference.
How To Make Vegan Oatmeal Chocolate Chip Cookies
- Make the flax egg mixture. Combine the flax seeds and water in a small bowl. Set it aside to thicken for about 10 minutes. Using warm water will help in making the mixture turn gloppy faster.
- Cream the vegan butter, brown sugar, and granulated sugar in a large bowl with a mixer until pale in color.
- Add the wet ingredients. Mix in the vanilla and flaxseed mixture until combined.
- Mix the dry ingredients. Sift in the flour, baking soda, baking powder, cinnamon, and salt. Mix until most of the flour is moistened. Scrape the bowl on the sides to make sure that all the ingredients are well incorporated. Fold in the oats and chocolate chips with a silicone spatula.
- Chill the dough. Cover the dough and refrigerate for 2 hours or until firm or overnight for the best flavor. If you are in a hurry, you can also place the dough in the freezer for 30 minutes.
- Prepare for baking. Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper.
- Shape the dough. Using a #24 cookie scoop (50g or 3 tbsp dough), make equal portions of cookie dough and top them with extra chocolate chips. Place them 2 inches apart on the tray to give way for spreading.
- Bake for 10 to 12 minutes or until golden brown on the edges and slightly underdone in the middle. Do not overbake the cookies! They will continue to bake and firm up as they cool.
- Cool the cookies for 5 minutes on the tray. Do not move them right away because they are still soft and prone to breaking. Once they are firm, transfer them to a cooling rack.
Storage Tips
Once the cookies have cooled, they can be served and enjoyed immediately. Or you can store them in a lidded jar or airtight containers.
Place the cookies in a dry and cool spot at room temperature for up to 3 days. Place them in the fridge for longer storage and consume them within a week. It is best to place parchment or wax paper between cookies so they do not stick together.
If freezing, store in a freezer-safe container or freezer bag. Be sure to label the container with the date and type of cookies. Try eating the frozen cookies within 3 to 4 months for the best results.
You can also freeze unbaked cookie dough for up to 3 months.
More Chocolate Chip Cookie Recipes
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Levain Cookies
- Vegan White Chocolate Cranberry Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Monster Cookies
- Vegan Trail Mix Cookies
Vegan Oatmeal Chocolate Chip Cookies
Calories:212
Servings: 14 cookies
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These vegan oatmeal chocolate chip cookies are chewy, moist, and full of buttery and chocolaty goodness. This classic cookie made eggless and dairy-free is guaranteed to win everyone over!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- ½ cup (113 g) vegan butter or margarine, stick or block form, not unsalted, softened slightly
- ½ cup light brown sugar
- ½ cup (100 g) granulated cane sugar
- 2 teaspoons vanilla extract
- 1¼ cup (150 g) unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1¼ cup (125 g) old-fashioned oats
- ½ cup (120 g) dairy-free chocolate chips, semi-sweet or dark, plus extra for topping
Instructions
- Combine the flax seeds and water in a small bowl. Set it aside to thicken for about 10 minutes.2 tablespoons ground flaxseed ,5 tablespoons warm water
- Cream the vegan butter, brown sugar and granulated sugar in a large bowl with a mixer until pale in color.½ cup (113 g) vegan butter or margarine ,½ cup light brown sugar ,½ cup (100 g) granulated cane sugar
- Mix in the vanilla and flaxseed mixture until combined.2 teaspoons vanilla extract
- Sift in the flour, baking soda, baking powder, cinnamon and salt. Mix until most of the flour is moistened. Scrape the bowl as needed.1¼ cup (150 g) unbleached all-purpose flour ,½ teaspoon baking soda ,½ teaspoon baking powder ,½ teaspoon ground cinnamon ,¼ teaspoon salt
- Fold in the oats and chocolate chips with a silicone spatula. Cover the dough and refrigerate for 2 hours or until firm or overnight for the best flavor.1¼ cup (125 g) old-fashioned oats ,½ cup (120 g) dairy-free chocolate chips
- Set a rack in the middle of the oven and preheat to 350°F/180°C. Line a baking tray with parchment paper.
- Using a #24 cookie scoop (50g or 3 tbsp dough), make equal portions of cookie dough and place them 2 inches apart on the tray. Top with extra chocolate chips.
- Bake for 10 to 12 minutes or until golden brown on the edges and slightly underdone in the middle.
- Cool the cookies for 5 minutes on the tray, then transfer to a cooling rack.
Notes
- Chia seeds are a good substitute for flaxseeds.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Oatmeal Chocolate Chip Cookies
Serving Size
1 cookie
Amount per Serving
Calories
212
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
151
mg
7
%
Potassium
60
mg
2
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
309
IU
6
%
Vitamin C
0.01
mg
0
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.