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 1 vote
Print Rate
Course: Snack
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

Ingredients

  • 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

Instructions

  • 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.
Find us on Instagram@cilantro_and_citronella
Find us on Facebook@thestingyvegan

Notes

*If you’re worried about bone char, check online which brands of sugar do not use it in their processing.

Nutrition

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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

Get The Cookbook!

This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

Get the 14-day meal plan!

8 Comments

  • 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
    Laura
    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
      Melissa
      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
    Tim
    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
      Melissa
      July 3, 2019 at 12:34 pm

      Cool! A happy accident!

    • Reply
      Meesh
      October 28, 2019 at 8:47 am

      Dont eat raw flour! It can give you worms!

  • Reply
    Bethany
    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
    Bree
    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.

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.