These vegThese 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, they’re made in one bowl with pantry staples and no specialty vegan ingredients.
- The best oatmeal chocolate chip cookies
- What kind of oats are best in oatmeal cookies?
- Ingredients you’ll need
- How to make vegan oatmeal chocolate chip cookies
- Substitutions and variations
- Storage and freezing
- Wanna see how easy it is to make these vegan oatmeal chocolate chip cookies? Watch the video:
- Vegan Oatmeal Chocolate Chip Cookies
The best oatmeal chocolate chip cookies
You’ve made it! You’ve found my super popular vegan oatmeal chocolate chip cookie recipe!
This 5-star recipe has been a hit with readers since I first published it in 2019.
What everyone loves about this recipe is how simple the ingredients list is.
You won’t need flaxseed, applesauce, vegan butter, gluten-free flours, aquafaba, or coconut oil.
In fact, you may already have everything you need in your pantry right now!
Not only is this recipe easy, but diary-free oatmeal chocolate chip cookies are healthy!
Oats are very healthy and nutrient dense. In particular, they contain beta-glucan, a fibre which reduces cholesterol and regulates blood sugar.
Furthermore, since this is a vegan recipe, it contains no dietary cholesterol or hormones found in butter.
(I find it curious and a little sus how the blogger who wrote top non-vegan oatmeal chocolate chip cookie recipe omitted the cholesterol from his nutritional information even though the recipe calls for ½ cup butter!).
What kind of oats are best in oatmeal cookies?
Whereas most vegan oatmeal chocolate chip cookie recipes call for rolled oats, this recipe calls for quick oats.
Quick oats is what makes this recipe work without the need for flax egg, applesauce, banana or any other vegan egg replacement.
Because quick oats are rolled thinner, they are softer and stickier when mixed with a liquid, and that’s what makes the batter for these cookies hold together.
Quick oats also provide the perfect texture you’d expect from any good oatmeal cookie. They’re crispy on the outside, soft and chewy on the inside!
Ingredients you’ll need
The ingredients for these vegan oatmeal chocolate chip cookies are all staple ingredients that are easy to find and economically priced.
Quick oats: This recipe specifically calls for quick oat rather than rolled oats because they are softer and stickier. That way you don’t need any vegan egg replacement.
All-purpose flour: These cookies are mostly made of oats with just a little AP flour added for its binding properties.
Sugar: Regular white sugar. Some people are concerned about bone char. Choose an organic brand, which can never be processed with bone char, or check online for a list of brands either made from beet sugar or confirmed to not use bone char.
Baking powder: Because this recipe does not contain acidic ingredients like brown sugar or cocoa powder, baking powder is used instead of baking soda. Do not substitute baking soda.
Salt: Every sweet recipe needs a little salt to bring out the flavors.
Chocolate chips: It’s usually not difficult to find vegan dark chocolate chips. As long as they’re not milk chocolate chips, a quick glance at the ingredients should confirm if they contain milk or whey.
Walnuts: I like to add nuts to my oatmeal cookies for a bit of extra crunch.
Oil: Any neutral-flavored oil such as vegetable, canola or sunflower.
Plant-based milk: Your favourite unsweetened plant-based milk. I usually use either oat or soy milk. Cashew of almond milk will work too.
How to make vegan oatmeal chocolate chip cookies
These vegan cookies are quick to whip up and require just one bowl!
Preparation: The dough is super quick to make so start by preheating your oven to 375 F (190 C).
The cookie dough is a bit sticky so it’s a good idea to line your baking sheet with parchment paper.
Mix: In a large mixing bowl mix together all the dry ingredients.
This recipe uses baking powder and baking powder activates and starts making bubbles in the batter when combined with liquid.
For that reason, we hold off on adding the oil and milk until the oven is heated in order to get the fluffiest cookies.
Once your oven is preheated, fold in the wet ingredients and mix the dough well to combine.
Form the cookies: Now it’s time to make the cookies.
The batter is a bit wet so you can use an ice cream or cookie scoop if you want to keep your hands clean.
Personally, I find it easier to just get in the with my hands and scoop the dough because I can squeeze the dough into more compact balls.
Either way, form the dough into balls and place them on your lined cookie sheet.
The use the palm of your hand to gently flatten the balls into a cookie shape.
Bake: Bake the cookies for 20 minutes.
They don’t brown too much on top but you’ll notice they have fluffed up nicely no longer look wet on top.
You can use a spatula to lift one up and check the bottom. They should be a nice golden brown colour on the bottom.
Cool: Straight out of the oven, these cookies are very delicate.
They firm up as they cool so I recommend leaving them on the pan to cool completely before eating or storing them.
Substitutions and variations
This recipe is easy to adapt.
In my cookbook 30-Minute Frugal Vegan Recipes, I made a similar oatmeal cookie but with dried cranberries and pumpkin seeds instead of chocolate chips and walnuts.
You can sub the chocolate chips for raisins or other dried fruit, and the walnuts for any other chopped nut like pecans or hazelnuts.
In case you don’t have chocolate chips you can chop up a vegan chocolate bar instead.
This recipe doesn’t call for any spices but you can add a pinch of cinnamon or nutmeg if you like.
Personally, I’ve tried this recipe with rolled oats and it didn’t work because rolled oats don’t absorb as much liquid and the batter isn’t as sticky as with quick oats. So the cookies melted into a pool in the oven. However, I’ve had readers successfully make this recipe with rolled oats, but I don’t know how they did it because it’s never worked for me!
Yes, you can substitute the all-purpose flour with a gluten-free flour that is meant for a 1:1 substitution. I don’t recommend trying to substitute with a different type of flour such as almond flour or coconut flour because the dough might not stick together.
Storage and freezing
Vegan oatmeal chocolate chip cookies can be stored in an airtight container for up to a week. Be sure that the cookies have cooled to room temperature before storing.
To freeze, once cookies are cool, first freeze them on the baking tray then transfer them to a freezer bag or a freezer-safe container with a tight-fitting lid.
To thaw, remove them from the container and thaw at room temperature, or reheat them in the oven at 275 F (135 C) for about 10 minutes or until heated through.
Wanna see how easy it is to make these vegan oatmeal chocolate chip cookies? Watch the video:
Vegan Oatmeal Chocolate Chip Cookies
- 1 ½ cups (120 grams) quick oats* - $0.25
- ½ cup (63 grams) all-purpose flour - $0.04
- ½ cup (100 grams) white sugar** - $0.43
- 1 tsp baking powder - $0.01
- ¼ tsp salt - $0.01
- ⅔ cup (130 grams) vegan chocolate chips - $2.00
- ⅓ 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.