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!
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.
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!
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.
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.
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
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.
Notes
Nutrition
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24 Comments
Donna Cuic
April 9, 2019 at 1:11 pmOMGOSH These look so good. Would be great with coffee on the weekend 🤗. Thanks!
Laura
May 2, 2019 at 12:40 amI definitely want to make these. What kind of oil did you use? I’m thinking coconut oil but would love a suggestion. Thank you.
Melissa
May 2, 2019 at 11:29 amI used sunflower but any kind of oil should work as long as it’s not strongly flavoured.
Tim
July 2, 2019 at 10:29 pmAfter 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!
Melissa
July 3, 2019 at 12:34 pmCool! A happy accident!
Meesh
October 28, 2019 at 8:47 amDont eat raw flour! It can give you worms!
David Watson
September 15, 2020 at 3:44 amNo, 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.
Ss
April 20, 2020 at 9:22 pmWhat 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!
Bethany
October 5, 2019 at 3:18 amGreat 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!
Bree
November 18, 2019 at 5:56 pmI 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.
Raquel Thomas
December 19, 2019 at 7:44 pmIs there an effective way to reduce the fat content?
Joey B.
December 31, 2019 at 4:14 amImpressed 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!
Helen Cockfield
January 11, 2020 at 5:00 pmLove these cookies!! They have enough crunch, goo and flavour to satisfy any sweet tooth. (I used soy milk and vegetable oil )
Amy Dow-Robinson
January 13, 2020 at 12:05 pmThis 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!!
Lukie Marriott
March 29, 2020 at 9:37 pmVery 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.
THERESA BECKMANN
April 4, 2020 at 8:13 pmI 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.
Melissa
April 13, 2020 at 12:29 pmThat 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.
Kathleen
April 7, 2020 at 1:59 amI’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.
Divya
April 20, 2020 at 7:41 amCan you use rolled oats?
Melissa
April 22, 2020 at 2:35 pmI tried it with rolled oats and the batter wasn’t sticky enough to hold the cookies together.
Stacey Rae
May 2, 2020 at 12:20 amFollowed 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….
Carla
July 26, 2020 at 2:10 amReally good cookies!
Maa2
July 31, 2020 at 11:40 amCan a different flour be used like almond or coconut or gluten free, which I have to eat.
Melissa
July 31, 2020 at 12:10 pmI’ve never tried it with different flour but some people have told me that it worked for them.