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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 minutes
Cook Time 15 minutes
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
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