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Vegan Oatmeal Chocolate Chip Cookies

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These delicious vegan oatmeal chocolate chip cookies are so easy to make! They only use one bowl, and you can make a batch in just 25 minutes!

They have a soft yet chewy texture from the oats and a chocolatey, caramel flavor from the chocolate chips and coconut sugar.

Vegan oatmeal chocolate chip cookies stacked on a white plate

Ingredients Notes

  • Vegan butter: Use a good quality vegan butter brand!
  • Coconut sugar: It’s a no-refined sugar and adds a distinctive caramel flavor! You can swap this for a half-and-half mix of soft, light brown sugar and granulated sugar.
  • Vanilla: High-quality vanilla makes the difference! Avoid vanilla aromas and use either a pure vanilla extract or a vanilla bean paste.
  • Flour: Use all-purpose flour, also known as plain flour. If you follow a gluten-free diet, look for gluten-free baking flour.
  • Baking powder: This will help leaven the cookies
  • Baking soda: This also acts as a leavening agent counteracting the slight acidity in the coconut sugar. You can replace this with double the amount of baking powder, but I prefer it with both!
  • Chocolate chips: Use your favorite chocolate chip. I recommend either dark or semi-sweet!
  • Oats: Make sure to use rolled oats, also known as old fashion oats.
  • Salt: A pinch of salt enhances the overall flavor.
Vegan oatmeal chocolate chip cookies: Vegan butter, Coconut sugar, vanilla extract, flour, Baking powder, Baking soda, Rolled Oats, Chocolate chips and Sea Salt portioned in bowls

Step by Step Recipe

1) Preheat the oven to 180c (355f). 

2) In a large bowl, mix together the vegan butter, coconut sugar and pure vanilla extract with a spatula.

Vegan butter, coconut sugar and vanilla in a large bowl
Vegan butter, coconut sugar and vanilla that has been mixed together in a large bowl

3) Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, baking soda and salt then mix until smooth.

Flour, baking powder and baking soda added to the coconut sugar mixture
Vegan cookie dough in a large bowl

4) Gently fold in the chocolate chips and oats until combined.

Rolled oats and vegan chocolate chips added to the cookie dough mixture
Vegan oatmeal chocolate chip cookie dough mixture in a large bowl

5) Using a scoop or your hands, portion the cookie dough onto a non-stick baking tray or a baking tray lined with baking paper, leaving 2 to 3 inches apart.

6) Bake for 15 to 18 minutes or until the edges have slightly darkened.

Circular cookie dough balls on a non-stick baking tray
Baked vegan oatmeal chocolate chip cookies on a non-stick baking tray

7) Leave to set for 5 minutes, then place on a cooling rack.

Cookies cooling on a cooling rack

Storage Information

This vegan oatmeal chocolate chip cookies will store in an airtight container for up to 5 days. The cookie dough can also be pre-made and kept in the refrigerator for up to 2 days. Tip: Pre-roll the cookie dough into portions before refrigerating, as the cookie dough will be firmer once cool.

You can also freeze the cookies and cookie dough. To freeze the cookies, place them in an airtight container and the freezer. To freeze the cookie dough, portion it into cookie dough balls, freeze them on a baking tray, then transfer them to an airtight container.

Vegan oatmeal chocolate chip cookies stacked on a white plate with a bite missing from one cookie

More Vegan Recipes You May Like

Vegan oatmeal chocolate chip cookies stacked on a white plate

Vegan Oatmeal Chocolate Chip Cookies

Jack Slobodian
These delicious vegan oatmeal chocolate chip cookies are so easy to make! They only use one bowl, and you can make a batch in just 25 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 18 Cookies
Calories 192 kcal

Equipment

  • Spatula
  • Mixing Bowl
  • Baking Tray

Ingredients
 
 

  • 200 g Vegan butter room temperature
  • 180 g Coconut sugar
  • 1 ½ teaspoon Pure vanilla extract
  • 220 g All purpose flour plain
  • ½ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 100 g Rolled oats old fashioned
  • 100 g Chocolate chips
  • 1 tsp Salt

Instructions
 

  • Preheat the oven to 180c (355f). 
  • In a large bowl, mix together the vegan butter, coconut sugar and pure vanilla extract with a spatula.
  • Add vanilla extract and almond milk then mix until combine. Next add flour, baking powder, baking soda and salt then mix until smooth. Gently fold in the chocolate chips and oats until combined.
  • Using a scoop or your hands, portion the cookie dough onto a non-stick baking tray or a baking tray lined with baking paper, leaving 2 to 3 inches apart.
  • Bake for 15 to 18 minutes or until the edges have slightly darkened. Leave to set for 5 minutes, then place on a cooling rack.

Notes

  • This vegan oatmeal chocolate chip cookies will store in an airtight container for up to 5 days. 
  • The cookie dough can also be pre-made and kept in the refrigerator for up to 2 days. 

Nutrition

Calories: 192kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 248mgPotassium: 53mgFiber: 1gSugar: 10gVitamin A: 425IUCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!

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Recipe Rating




Wendy Ford

Friday 14th of May 2021

Thanks very helpful can't wait to try!!

Jack Slobodian

Tuesday 18th of May 2021

Thank you, let me know how they turn out! :)

Karen Affholter

Wednesday 24th of February 2021

These look delicious! I can't wait to try them!

Jackslobodian

Tuesday 2nd of March 2021

Thank you! Enjoy! :)