Author: My Vegan Oatmeal Chocolate Chip Cookies are cookie perfection. Sweet, chocolatey, crispy on the outside, and chewy in the middle. Perfect! Oooh ahhhh, can you say: Vegan Oatmeal Chocolate Chip Cookies!
These vegan oatmeal chocolate chip cookies are my idea of cookie perfection. Sweet, chewy, chocolatey - dip that sucker into a glass of dairy-free milk, cookie perfection.
Best yet, they are so simple to make with no hard to find ingredients! This is exactly the theme of my first book, Fuss Free Vegan: All my classic, favourite recipes made vegan with no hard to find ingredients. Because veganism isn't as hard as it sounds, I promise.
...Ok, I admit there is nutritional yeast in the book, but depending on how long you have been vegan, it isn't a hard to find anymore. You just have to know where to look 😉
I remember, one of the most difficult things about writing my first book (apart from actually writing the thing), is that I'm making all these scrumptious recipes and meanwhile I had to leave you guys hanging until the next year. I felt so mean! I was so used to sharing my creations with you as I developed them. Alas, you had to wait, but hopefully, these vegan oatmeal chocolate chip cookies made it all better until the book was released.
To Make Vegan Oatmeal Chocolate Chip Cookies:
Add all those dry ingredients to a large bowl and whisk together.
Add all the wet ingredients to a bowl and use a beater to cream the vegan butter and sugar together. It will be nice and fluffy like this.
Now dump the butter mixture into the dry ingredients and mix together. When it just comes together, add in the chocolate chips and stir to combine.
Take two tablespoons of cookie dough, and roll into a ball. Place on the cookie sheet and pop in the oven to bake.
The cookies will look pretty raw when they are ready, but you will know they are done because they will have spread and the underside of the cookie will be golden brown. That's the secret for chewy cookies, don't over bake them. Let the cookies cool to set.
Try not to turn into the cookie monster.
Can you freeze vegan oatmeal chocolate chip cookies?
If stored in a freezer-safe container and stored after cooling, they should last up to two months.
How long can you keep vegan oatmeal chocolate chip cookies?
Baked cookies will stay fresh in your fridge for approx. 5 days if stored in a sealed container.
What are the best kind of rolled oats for cookies?
I think old-fashioned rolled oats are the best because they do provide a chewy texture and nutty flavour to the cookie, which is so darn good. But if you're in a pinch, any rolled oat will suffice 🙂
Is it safe to eat the raw cookie dough?
Since raw flour can contain harmful bacteria, it's important to heat treat the flour before consuming the unbaked cookie dough. Check my Vegan Edible Cookie Dough recipe to find out how to heat treat the flour and make delicious cookie dough to eat.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Oatmeal Chocolate Chip Cookies
Servings: cookies (roughly...depending on how much dough you eat!)
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Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients:
- ¾ cup vegan butter, cold (such as Earth Balance)
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips, (or sub raisins for oatmeal raisin cookies)
Instructions
- Preheat your oven to 350F (180C). Lightly grease a baking pan.
- In a large bowl, whisk together all the dry ingredients.
- In a medium bowl, add all the wet ingredients, and use a beater to cream the vegan butter and sugar together. Dump the wet ingredients into the dry, and mix. I find different vegan butter brands have different moisture contents, so if you find the dough is a little dry, add up to 1 Tablespoon of water until the dough holds together. When it just comes together stir in the chocolate chips.
- Take two tablespoons of cookie dough and roll into a ball and place on the prepared baking sheet. Repeat until you have used up all the cookie dough. Bake 14 to 18 minutes, the cookies will have spread but look almost raw, they should be golden on the on underside. Let cool on the pan to let the cookies set.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
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Lisa says
I've made them first with chocolate chips and just now with raisins and they are both delicious! I'll keep making them whichever craving hits. thanks Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lisa! Love that! 😄 So happy you’re enjoying them!
Shay says
As a follow-up, these freeze beautifully post-baking. I let them cool completely, then froze single layer on a cookie sheet for about an hour, then wrapped each one in plastic wrap, put them in a tin, and froze the whole tin. They were a perfect a few weeks later, letting them thaw in the tin on the counter.
These are so good, it’s a great way to keep them on hand.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shay! Thank you so much for sharing those freezing tips!
Shay says
I do a lot of vegan baking and tried this recipe with my 3-year old granddaughter. Interestingly, she’s not big on chocolate chips (yet) so we made them without. As a note, I always use Miyoko’s oat milk butter for my baking.
These cookies were spectacular! A new favorite for the whole family. Both crunchy and chewy, the perfect texture, delicious and so easy to do..
I highly recommend them - even without the chocolate chips!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shay! I love that you baked these with your granddaughter, and I’m thrilled they were a hit, even without the chocolate chips. Thank you for the lovely review!
Aura says
I made these cookies several years ago and they were amazing! the past year I tried them and they taste like baking soda... I want to make them again but what can I do to prevent this?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry that happened, Aura! A baking soda taste usually means a bit too much was added or it wasn’t evenly mixed. I’d double-check measurements and make sure it’s well incorporated — the recipe itself hasn’t changed 💛
Aura Andrew says
I made it exactly the same.
I did actually just finish making some today and I used 1/2 tsp instead of 3/4 they came out delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aura, thanks for the follow-up. I’m glad they turned out well for you.
rania says
Babe how are you going to give it a lower rating due to user error
Aura Andrew says
nope not user error. I was just hoping the recipe maker had some insight. Anyway I used less baking soda this time and they came out great.
Caty Jones says
can you freeze the batter in balls to cook later?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Caty, yes you can. Scoop the dough into balls, freeze them in a single layer on a baking sheet until firm, then pop them into a freezer bag or container. When you want cookies, bake the dough balls straight from frozen and just add an extra minute or two to the baking time. EnjoY!
Adrienne Schnabel says
Very nice cookies! I like to use coconut oil in place of vegan butter in my baked goods. I also added desiccated coconut to the batter for even more coconutty flavor. While the recipe doesn't specify using mini chocolate chips, as shown in the photo, I always do as they provide a better chocolate to cookie ratio (in my opinion :0).
I like my cookies chewy, so I use a cookie scoop to portion them, then place them in the fridge to chill prior to baking. Then I pull them from the oven while they're still a little gooey in the center. The residual heat will continue to bake them so they won't be raw.
One thing I learned recently... Sugar is not vegan unless it is marked as certified vegan or organic. This includes brown sugar. Cane sugar is processed using bone char, a type of charcoal made from animal bones.
If you can find sugar made from sugar beets, then it is always vegan as it is processed differently. Unfortunately, manufacturers don't need to specify whether the sugar is cane or beet.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience and tips! Yes, sugar can be tricky. In Canada, most sugar is not refined using bone char and the manufacturers indicate on their packaging that it's vegan friendly. However, that may not be the case where you are and it's good that you're looking into it!
Tammy says
made these cookies but I used oat flour instead of rolled oats. delicious. reminded me of my favorite childhood cookie. thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
OOh love that, so happy you enjoyed them Tammy!
Edee says
very good cookies! Thank you 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Edee!
Hailey Antell says
it was to dry, we had to add 2 teaspoons of milk
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry to hear they turned out dry for you, Hailey! Different flours, vegan butters, and measuring techniques can affect moisture levels. Glad you were able to adjust with a little milk!