30-Minute Recipes

Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are everything you want from a cookie: crispy on the outside, soft on the inside and loaded with chocolate-y goodness. Best of all, these one-bowl cookies are ready in just 30 minutes!

The inside of a vegan oatmeal chocolate chip cookie.

I’ll be the first to admit that I’m a terrible baker. I don’t have much of a sweet tooth and you may have noticed that the blog is severely lacking in vegan dessert recipes.

So on the odd occasion when I start craving something sweet, I want a recipe that’s going to be quick, easy and with simple ingredients that I already have in my pantry.

Oatmeal chocolate chip cooke dough in a silver bowl.

Luckily these vegan oatmeal chocolate chip cookies fit the bill! You won’t need any flax meal, pricy gluten-free flour mix, specialty “healthy” sugar (no such thing), and of course no animal products.

Not only that, if you’re also averse to doing the dishes, you’ll be happy to know that you’ll need just one bowl for these simple vegan cookies!

Scooping the cookie dough onto a pan with an ice cream scoop.

To make these vegan oatmeal chocolate chip cookies simply mix all the dry ingredients in a bowl and then directly add in the wet ingredients. Scoop the dough out onto a lined baking pan and flatten them into a cookie shape with the palm of your hand.

I used an ice cream scoop to do this but you can also just get in there with your hands and squeeze the dough into balls.

Flattened cookie dough balls on a baking pan.

Pop the pan in a pre-heated oven and bake for 20 minutes. Since these cookies don’t have baking soda, they don’t brown as much as you might be used to. For that reason, you need to judge when they’re done by dryness rather than colour.

Once the tops look dry take them out of the oven and let them cool for a couple of minutes. You can eat them while they’re still warm and the chocolate is gooey or you can let them cool for later.

Vegan oatmeal chocolate chip cookies on a counter with a jar of oats in the back.

These vegan oatmeal chocolate chip cookies don’t usually last too long in my house before being devoured but they should keep well in an airtight container for several days.

Wanna see how easy it is to make these vegan oatmeal chocolate chip cookies? Watch the video:

Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are everything you want from a cookie: crispy on the outside, soft on the inside and loaded with chocolate-y goodness. Best of all, these one-bowl cookies are ready in just 30 minutes!
5 from 13 votes
Print Pin Recipe Rate
Course: Snack
Cuisine: American
Total Price: $3.89
Price per Serving: $0.39
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cookies
Calories: 245kcal


  • 1 1/2 cups (120 grams) quick oats – $0.25
  • 1/2 cup (63 grams) all-purpose flour – $0.04
  • 1/2 cup (100 grams) sugar* – $0.43
  • 1 tsp baking powder – $0.01
  • 1/4 tsp salt – $0.01
  • 2/3 cup (130 grams) vegan chocolate chips – $2.00
  • 1/3 cup (40 grams) chopped walnuts (optional) – $0.92
  • ¼ cup (60 ml) neutral-flavored oil – $0.20
  • 6 tablespoons plant-based milk – $0.03


  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the oats, flour, sugar, baking powder, salt, chocolate chips and walnuts.
  • When the oven is heated, add the oil and plant-based milk to the dry ingredients and mix well.
  • Form the dough into balls. You can use a cookie or ice cream scoop, I just get in there with my hands and press the dough together into balls. You can make them as big or small as you like. I generally get about 10 cookies from this recipe.
  • Place the balls on the prepared baking sheet and gently flatten them with the palm of your hand.
  • Bake for 20 minutes, or until they no longer appear wet on top and the bottoms are beginning to turn golden brown.
  • Remove from the oven and let cool on the pan.


*If you’re worried about bone char, check online which brands of sugar do not use it in their processing.
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Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 63mg | Potassium: 130mg | Fiber: 2g | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 59mg | Iron: 1.9mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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  • Reply
    Donna Cuic
    April 9, 2019 at 1:11 pm

    OMGOSH These look so good. Would be great with coffee on the weekend 🤗. Thanks!

  • Reply
    May 2, 2019 at 12:40 am

    I definitely want to make these. What kind of oil did you use? I’m thinking coconut oil but would love a suggestion. Thank you.

    • Reply
      May 2, 2019 at 11:29 am

      I used sunflower but any kind of oil should work as long as it’s not strongly flavoured.

  • Reply
    July 2, 2019 at 10:29 pm

    After I finished mixing this recipe I discovered that my oven was broken. After putting them into the fridge for a few hours, I accidentally discovered that this also makes a pretty good no-bake recipe, too!

    • Reply
      July 3, 2019 at 12:34 pm

      Cool! A happy accident!

    • Reply
      October 28, 2019 at 8:47 am

      Dont eat raw flour! It can give you worms!

      • Reply
        David Watson
        September 15, 2020 at 3:44 am

        No, Meesh, it won’t. First I’ve ever heard of it, in fact. My step-brother and I used to eat raw cookie dough all the time. In fact, we’d often make it JUST to eat it and not make a y cookies. And thousands of cookie-dough ice cream enthusiasts will most definitely agree that wherever you found that information has fed you a massive lie. The sad part is that you believed it.

    • Reply
      April 20, 2020 at 9:22 pm

      5 stars
      What an amazing quarantine recipe! We were craving cookies, but didn’t have eggs or butter. This is an amazing recipe that hit the spot and were perfect dipped in cold milk. Thank you!

  • Reply
    October 5, 2019 at 3:18 am

    5 stars
    Great recipe! These cookies exceeded my expectations! I used coconut oil and pulsed some old fashioned oats in the food processor since I didn’t have quick cooking. I made 12 cookies. Thanks for the recipe!

  • Reply
    November 18, 2019 at 5:56 pm

    I used vegan butter in lieu of oil and found that the batter became too crumbly. I added a touch more almond milk and it did the trick! Big fan of the recipe.

  • Reply
    Raquel Thomas
    December 19, 2019 at 7:44 pm

    Is there an effective way to reduce the fat content?

  • Reply
    Joey B.
    December 31, 2019 at 4:14 am

    5 stars
    Impressed with the results! Note that you will need quite a bit more non-dairy milk if you are using coconut oil, otherwise the batter was too dry. I also had great luck using raw almonds as the nut alternative, fantastic results all around!

  • Reply
    Helen Cockfield
    January 11, 2020 at 5:00 pm

    5 stars
    Love these cookies!! They have enough crunch, goo and flavour to satisfy any sweet tooth. (I used soy milk and vegetable oil )

  • Reply
    Amy Dow-Robinson
    January 13, 2020 at 12:05 pm

    5 stars
    This recipe is a keeper, super yummy! Definitely adding this recipe to my cookie making rotation. I substituted peanut butter instead of oil, and it worked great. I had to heat the peanut butter in the microwave for 30-45 sec to make it easier for blending. Thank you for sharing!!

  • Reply
    Lukie Marriott
    March 29, 2020 at 9:37 pm

    5 stars
    Very good! I added 1/2 tsp of vanilla extract and also used half brown sugar, half white. The recipe made 19 cookies and I baked them for 15 minutes.

  • Reply
    April 4, 2020 at 8:13 pm

    I had trouble getting the cookies to stay together when making the cookies, they would turn into loose globs of oatmeal and loose choc. chips. I stuck to the recipe as written. Used oatmilk and olive oil.

    • Reply
      April 13, 2020 at 12:29 pm

      That happened to me when I used rolled oats instead of quick oats. Use the smallest flake of oat you can find or as a fix if it’s still not sticking together you can blend up some additional oats into oat flour and add it little by little until the batter sticks together.

  • Reply
    April 7, 2020 at 1:59 am

    I’ve been baking vegan chocolate chip cookies pretty much every day of this coronavurus quarantine, and it’s brightened the mood around the house— this is the best recipe so far!

    I’ve been adding about a 1/2 teaspoon of vanilla and 1 teaspoon cinnamon for a little extra flavor. YUM!

    If the batter is too dry, I add a splash more plant milk (oat milk is what I use— perfect flavor). I love that these cookies are lower oil and lower sugar than most vegan cookie recipes.

  • Reply
    April 20, 2020 at 7:41 am

    Can you use rolled oats?

    • Reply
      April 22, 2020 at 2:35 pm

      I tried it with rolled oats and the batter wasn’t sticky enough to hold the cookies together.

  • Reply
    Stacey Rae
    May 2, 2020 at 12:20 am

    Followed as directed and added in some vanilla and cinnamon and they are delicious! We’re at altitude so we did have to cook a bit longer, but this is a no fail recipe. Thank you for sharing….

  • Reply
    July 26, 2020 at 2:10 am

    5 stars
    Really good cookies!

  • Reply
    July 31, 2020 at 11:40 am

    Can a different flour be used like almond or coconut or gluten free, which I have to eat.

    • Reply
      July 31, 2020 at 12:10 pm

      I’ve never tried it with different flour but some people have told me that it worked for them.

  • Reply
    October 21, 2020 at 2:25 am

    Thank you for this delicious recipe! I made this using Coconut oil and added 1/2 tsp Vanilla extract and they came out super yummy. I had to bake them for 25 mins. My whole family loved them.

  • Reply
    October 22, 2020 at 2:26 am

    5 stars
    Addicting and delicious! I used melted vegan butter in place of the oil, and almond milk for the plant milk. At first I was skeptical that the cookies would hold together, but after baking they held together fine. These were so dangerously good that I ate half the pan in a day. Definitely would make again!

  • Reply
    October 25, 2020 at 5:50 pm

    5 stars
    These turned out so yummy! I got 15 good size cookies out of this recipe. They taste like old school, comforting cookies!

  • Reply
    January 3, 2021 at 7:25 am

    5 stars
    Just made the oatmeal choc chip cookies
    Delicious and so eady to make. Love that that there’s no butter or margarine.

  • Reply
    Julieann Ragojo
    January 29, 2021 at 3:17 am

    5 stars
    I love this simple vegan cookie recipe! I do not normally bake because I find it a lot of things to do, but this is super simple and deliciously. Although I would cut another half for the sugar because it was sweet for me 🤣 Overall the recipe is great.

  • Reply
    Bonnie Bashaw
    February 5, 2021 at 6:11 pm

    Very tasty. I can’t figure out what holds them together LOL! I made 12 cookies. The only tricky part was forming them… I see a larger cookie scoop coming my way! (I put a tsp of vanilla… I always add vanilla.)

  • Reply
    Bonnie Bashaw
    February 5, 2021 at 6:12 pm

    OOPS…please add the 5 star rating to my comment… I forgot! Thanks

  • Reply
    Tharra Sethurathnam
    February 11, 2021 at 5:08 pm

    5 stars
    Hi! I made these today for my sister who was feeling down, and let me tell you that these cookies were a blessing from heaven! They were easy to make, soft, chewy, fragrant, and tasted marvellous! Needless to say my sister was jumping around after eating these! I didn’t have walnuts at home so I just skipped them (eventhough I love them in cookies) and just used chopped dark chocolate. I used sunflower oil, almond milk, and I added a teaspoon of vanilla extract to the batter. and let me tell you, these are hands-down the EASIEST and QUICKEST cookies I’ve ever made! The fact that they were vegan and pretty less calorie dense when compared to othe recipes made it even better! I baked my cookies (each made of 2 tbsp of dough) for 17-18 minutes and they were perfect! I’d definitely recommend cooling them down a bit before enjoying them because the taste and texture develop and become more pronounced. Thanks for sharing this wonderful recipe! This one’s definitely a keeper!

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