You can thank cabbage and my editor for this recipe.
Thank cabbage because I was originally going to post a roasted cabbage recipe today, but it turns out roasted cabbage isn’t all it’s cracked up to be, (is it cracked up to be anything?) and it wasn’t a blog worthy recipe. (I only post the best recipes).
Thank my editor because she told me I had too many recipes in my cookbook and had to take some out.
So because cabbage roasting wasn’t super scrumptious, and recipes had to be cut, today I’m bringing you a recipe that was originally in my book. A sample of my cookbook you could say. Oooh ahhhh!
And what a mighty fine sample it is. These vegan oatmeal chocolate chip cookies are my idea of cookie perfection. Crispy on the outside and chewy in the middle. Sweet, chocolatey, eat as much raw dough as you like, dip that sucker into a glass of dairy-free milk, cookie perfection.
Best yet, they are so simple to make with no weird ingredients! This is exactly the theme of my book, all my classic favourite recipes made vegan with no weird ingredients. Because veganism isn’t really as weird 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 weird ingredient anymore.
I’m actually pretty excited to be able to share this recipe with you. One of the most difficult things about writing this book (apart from actually writing the book), is that I’m making all these scrumptious recipes and meanwhile I have to leave you guys hanging until next year. I feel so mean! I’m so used to sharing my creations with you as I develop them. Alas, you have to wait, but hopefully, these vegan oatmeal chocolate chip cookies will make it all better until then.
Since posting this recipe, it became so popular that I decided to make a video for it! Check it out (and my terrible dance moves). ↑↑↑
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. Feel free to munch on the cookie dough, vegan cookie dough is always totally safe to eat raw. Woot woot!
If you manage to not eat all the cookie dough and make it to this stage, 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.
Crispy on the outside, chewy in the middle. So easy to make with no weird ingredients.
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vegan butter , cold (such as Earth Balance)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegan chocolate chips (or sub raisins for oatmeal raisin cookies)
- 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. Feel free to snack on cookie dough, it can be eaten raw!
- 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?
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Bon appetegan!
Sam.
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Awesome recipe and one of the best cookies I’ve ever had, vegan or not.
Yay! So happy to hear that 🙂
Hello! I’m a newly turned 17 yr old and I’ve been making these since I was 15! My family loves them and all my teachers have asked me for the recipe. They are always the first cookies to go and people can’t believe they are vegan. I’m taking them to my local “Vegansgiving” this weekend! I think I’ve made these cookies about 12 times. The only thing I change is that I add extra chocolate chips and cinnamon. Thank you so much for this recipe, since using it I have always revisited your website for other recipe ideas.
Aww that’s so wonderful, Tzipporah! Happy Vegansgiving!
I have made these cookies twice now. Overcooked them the first time and they turned out too hard. Followed the directions the second time and they are PERFECT…sooooo goooood!
Wonderful! Thrilled you enjoyed them so much, Barb 🙂
I’ve not made your cookies yet, I’m craving them and it’s10pm EST. With all the comments and your enthusiasm, it has me convinced that I need to try these, NOW! Just one question. Must I use a mixer to blend the wet ingredients? Will they still spread if I stir them manually? Thank you for sharing. Debbie
Hahaha! I hope you love them, Debbie 🙂 It just makes it a little easier to cream the vegan butter with a mixer, but if you don’t have one you can definitely do it by hand. Let the vegan butter soften a bit at room temperature to give you an easier start. Enjoy!
Oops!!! Sorry I posted a comment with a HUGE error and I can’t edit it.
These cookies are DEFINITELY going into my recipe rotation. I will make them all the time!
Bahah! I understood. Glad you enjoy!
Oh my gosh! I made the cookies exactly to the recipe (because I’m not a recipe creator ) and I am IN LOVE with these. They are a bit harder/crunchy on the outside with a soft inside. They are not going into my recipe rotation.
Awesome, Nancy! Thrilled you enjoyed them so much 🙂
So I changed up the recipe a bit to try and adjust it to my type of cookie preferences and I think that’s why they came out the way they did. I’ve always read that if you use more brown sugar than white you get a chewier cookies. So I used 3/4 cup brown sugar and 1/4 white sugar. Also, idk if it makes a difference but I used vegan tub butter rather than vegan stick butter. But my cookies spread alot, they didnt puff up or get fluffy and chewy. Any tip would be helpful or direction in where I went wrong. Overall though, they didnt look pretty, but they tasted freakin amazing. The cinnamon was such a great addition and now I’m always going to add cinnamon to my cookie recipes.
Hi Courtney! Especially with baking I always recommend sticking to the recipe as written. Baking is a science so changing the balance of ingredients will change the result. I use Earth Balance in a tub, not sticks so that should be fine. If you give the recipe a try as written I’m sure you will find they are already chewy and delicious. Hope that helps 🙂
They are good but didn’t stay soft. I am going to look for a recipe with apple sauce in it to see if I can make them softer.
If they didn’t stay soft they may have been over cooked a tad. They should look almost raw when they are done and just slightly golden on the underside, that way the moisture stays in the cookies. Hope that helps!
I try to be as fat free as possible. I read on another site that applesauce, pureed bananas or prunes or canned pumpkin are good subs. I will try this with applesauce instead of vegan butter.
Just had to say how AMAZING these are!! I’m new to being vegan and needed a solid go-to cookie recipe and this is the winner! Perfectly crisp outside, chewy and soft inside. My hunt is over. Thanks so much 🙂
Haha! Wonderful! SO happ you love them, Megan, and congrats on your new veganism 🙂
Not like you need another rating to confirm it, but these are darn good cookies! Thanks for the recipe.
Glad you enjoyed, Jamie!
I needed a vegan cookie recipe because I wanted to make cookies for a friend.. These turned out great. Instead of raisins I used a crushed up vegan friendly cacao bar and also walnuts. I’m now trying not to eat them before I give them as the gift.
Haha!! Awesome! So happy you loved them, Anna 🙂
I was wondering if you can use canola oil instead of vegan butter. I want to make these soon!
Thanks Sam,
Unfortunately no, you will want a vegan butter or vegan margarine both for texture and flavour. You could use coconut oil but the cookies may come out a little greasy. Hope that helps!
I made them with olive oil tonight. They turned out great! They are a little greasy, but I don’t mind. I doubled the recipe and used a little less than a cup. Just add it slowly and stop when the dough just comes together nicely.
This is such a tasty recipe!
Thank you! I did try them with olive oil too. Yummy recipe!
Before i get to my thoughts on the cookie i felt i need to say – it is NEVER okay or safe to consume raw flour. There are recalls for ecoli in flour nearly every other week in the US and Canada (i worked loss prevention at a grocery store and was responsible for ensuring recalled food was taken off shelves).
Just because this cookie dough doesnt have raw egg that doesnt make it safe. Ecoli is actually more potentially deadly than salmonella from raw eggs.
Okay now that thats over with – the cookie. My husband baked them last night and wow. Best cookies he has ever made me. I loved every bite. He undercooked his half because he eats them hot off the pan while they’re still falling apart and doesnt like any crunch.
But my half he baked for the reccomended time and they were the perfect combo of crunch on the outside and soft on the inside. The oats added a great texture. Taste was unreal. A+ this will be a staple cookie from now on!
Thanks for your notes, Norawdough. So thrilled you enjoyed the cookies so much!! 😀
this recipe is incredible. best cookie recipe i’ve tried in a long time, especially vegan recipes. thanks, sam!
You’re most welcome, Kendra!! 🙂
I just made these to satisfy a pregnancy craving and they were so delicious! I’ve never been a fan of raisins but this recipe made me wish I had added raisins every time I took a bite of my cookie. Might be a weird pregnancy thing I’m experiencing. Thank you for sharing your recipe with us!
So happy you loved it, Layne 🙂
Best. Cookies. Ever. I found this recipe on your site last week and we’ve already made three batches. At this rate, I’m going to need double gym sessions just to compensate.
Hahahaha! Love it!!
I tried them and they were too crispy but I think I have the baking time figured out for the next bake. Quick question, when you used the butter was is room temperature or cold? Would that affect the bake at all? BTW shared with non-vegans and they were a hit! Love, love love love your recipes. You must be cooking constantly to come up with them all!
Thanks so much, Lia! I sure am! I use the vegan butter straight from the fridge (I would say to soften it if that was required), and yes that could affect baking time slightly. Ovens tend to vary quite a bit as well, so feel free to take out the cookies a minute or two earlier so they stay soft. Enjoy!
Love all of your recipes. You don’t have to look for crazy ingredients to bake vegan. I’m thinking of gifting myself your cookbook for my birthday in December. I added coffee to the cookies and it smelled and taste amazing. My mom loves oatmeal raisin cookies and this recipe was perfect.
So happy to hear that, Shazara! I hope you love my book if you decide to get it 🙂
Are the rolled oats in the recipe the same as the Old Fashioned Quaker Oats or are they the 5 minute quick cook type?
Same as old fashioned. Enjoy!
Thanks Made them with Old Fashioned Quaker Oats. They were great.
btw, bake these on parchment paper and omit the step that says, “Lightly grease a baking pan.”
This cookie dough is so delicious they almost didn’t make it into the oven! I over cooked them and ended up with crunchy cookies, but they were still tasty. Looking forward to trying again and I love that the ingredients are all things I always have in the kitchen.
It’s super hard to resist cookie dough! To ensure the cookies are chewy, they should look almost undercooked. Enjoy!
These cookies are bombski. I tweaked the recipe a little bit. I replaced some of the sugar with a maple agave blend syrup and made the recipe organic. I baked six cookies, a couple for me and the rest for my family, but they were so good, they were gone by the time they got home haha. Cookies are my weakness. Thanks for the recipe.
Cookies are my weakness too!! So happy you enjoyed them 🙂
This is a really lovely recipe. My son (vegan) and I made a batch of these and also a batch of your other choc chip cookie recipe and tested them out on the family – two vegans and three non-vegans – this recipe was the unanimous favourite (the other recipe is great but we all preferred the oatiness of this one) and the three non-vegans couldn’t believe they didn’t have any egg or butter in them! Keep the recipes coming Sam – we love your ideas here in The Cotswolds, England.
Wonderful!! So happy you loved the cookies so much 😀
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Welcome! I hope you enjoy my recipes 🙂
I tried them and they are delicious. Hearty, soft on the inside and crunchy on the outside. I added walnuts to half of them. Will make again and again. Thanks!
Yay!! Thrilled you enjoyed them so much! 😀
I used whole wheat all-purpose flour and Quaker Quick Oats and then used the same ingredients as the recipe.
The mixture was still dry after 1 tbsp of water so I added 4 tbsps of water for them to be formable, I tried to form them into balls and they wouldn’t stick together and crumble, so I pressed them together.
I pulled them out of the oven at 14 minutes and they were still in the exact form as when I put them in, so I cooked them for 4 more minutes and they were still the same form. The bottoms were burnt, the inside was dry, and they tasted overly salted.
Where did I go wrong?
Hi Caitlin, whole wheat all-purpose flour is very different to bake with than regular all-purpose flour. It is much drier and sucks up a ton of moister. Quick oats are chopped finer than whole rolled oats and are also more absorbent than rolled oats so that would have only added to the problem. If you try the recipe again make sure to use regular all-purpose flour and whole rolled oats.
I’ve made these 2 times now. They are just the best. My kids love them. I followed your recipe exactly. 1st time made with earth balance butter, 2nd time with vegan Becel. Both were fantastic. Thanks for posting the perfect cookie recipe!
Awesome!! So happy you loved them so much, Paige 🙂
I know I’m super late to the cookie party — but all the great reviews made me try them. My daughter has multiple food sensitivities and allergies …vegan baking is usually a better way to go. I don’t know what I did wrong, but the batter was dry, I added both water and oil until it stuck together a bit. The cookies are crisp all the way through, not chewy. I was careful with the timing, as you suggested, pulling them out what appeared slightly underdown but golden on bottom. Any ideas?. The flavour is great I just hoped for more chewy -ness and since the batter was so dry obviously i need more moisture. (I used Becel Vegan margarine and spelt flour, not wheat but that doesn’t usually make a difference.j
Substituting flours always has an effect on the end result. I don’t use spelt in my kitchen so I can’t know exactly what happened, but if they turned out crispy, it sounds liked they were baked a little too long. Sorry, they didn’t turn out for you and that I can’t be more help!
Pretty basic to make. I love adding oats. Cookies for breakfast is amazing! Pretty healthy tasting but good. I used 1/4 c powdered stevia and 1/4 c org cane sugar for the white sugar part and they’re fine. I got 27 cookies.
Glad you enjoyed, Elizabeth!
These were wonderful. I made them a few days ahead of when I needed them and was worried they would be dry and hard by the time the event I was catering rolled around, but I stored them in an airtight container and they were amazing the day I needed them. The little bit of cinnamon added gave these cookies a little something extra, and several people commented that they were the best cookies they had ever had. Nobody knew they were vegan! Wouldn’t change a thing about this recipe! I will definitely keep it in my permanent collection.
Amazing! Thrilled everyone loved them so much, and honoured that they have made it to your permanent collection, Shari 🙂
These look so yummy!
Do you think I could replace the vegan butter with coconut oil?
Thanks in advance!
Hi Krystle, yes it will work, but coconut oil tends to make cookies a bit greasier and of course doesn’t have the butter flavour. Enjoy!
So technically I’m not vegan, but I can’t eat dairy. Usually I use “regular” chocolate chip cookie recipes and just sub in vegan butter for regular butter. This time, I decided to try out an actual vegan cookie recipe, and I was pleasantly surprised! These cookies were crispy on the outside and chewy on the inside. Just perfect! These are my new go-to cookies. You did it again, Sam. Another amazing recipe. Thank you!
Awesome!! Thrilled they are your new go-to, Sarah 🙂
Just gave these a try (YUM). I subbed all brown sugar and omitted cinnamon because I was unprepared and couldn’t be bothered to take off my pajamas to go to the grocery store… and they turned out great! Thanks for sharing 🙂
Haha, wonderful! So happy they turned out great for you, Courtney 🙂
Hi, just a quick question. I was wondering how long these cookies keep. I’m thinking about making them for a vegan friend who lives overseas and was wondering if the cookies would keep for 6-10 days to survive shipping and then some. Thanks!
Hi Lillian, they never last more than a few days in my house. Hahaha. From my research cookies should keep about 2 weeks when kept in an airtight container. So it sounds like they should last fine. Enjoy!
Thank you!
If you put a slice of bread ( enough to cover the cookies) and put them in a tight container they will last longer
These are great. I made some with the 2-tablespoon amount and cooked them for 16 minutes. I also make some with only 1-tablespoon and cooked them for 11 minutes. These smaller sizes are good since I can pack them in green mason jars and give them as gifts. My house smells fantastic. They taste delicious. Thanks!
Love it! What a lovely gift!!! 😀
Hi! I love this recipe, is there any chance I could replace the AP flour for whole wheat or oat flour? I’m not sure if that changes the ratio?
Generally, the measurements when substituting whole wheat or oat flour are a bit different and result in a bit different texture. I haven’t tried either of these flours so I don’t know the correct measurements, but here is an article you might find helpful. Enjoy!
I’m not vegan, but I am going to a cookie exchange with two of my friends who are. I decided to make these, and WOW they were amazing. Pretty safe to say that these will be my go to oatmeal chocolate chip cookies from here on out! I can’t wait for my friends to try them!!
Yay!!!!! SO happy they are your new go-to, Natalie 😀
Finally done looking for good chocolate chip cookie recipes! This is it. Chewy, brown sugary, cinnamonny, fabulous and perfect. I always have these ingredients in my kitchen too, so I never need to worry about not being able to make them! I eat sugar once a year and is late November to January 1st! I made these yesterday. I’m making them again today. I feel no shame in admitting that my daughters and I split the 16 cookies (unevenly) and ate them for dinner.
Hahahaha! So thrilled you love the cookies so much, Crystalina! Thrilled that this is the perfect recipe for you. It’s true, it’s difficult to not eat them all immediately!
These came out delicious!! Great recipe and great video too. I used raisins this time. Next time I’ll try it with chocolate chips. A friend is coming over for tea tomorrow and I have to save some for her. Otherwise I would have eaten many more today. The sacrifices we make for friends!
Hahahah! Friends are the best/worst that way. I always have to save cookies for them too. So happy you enjoyed them! 🙂
This is actually the best vegan chocolate chip cookie that came out of my kitchen. I’ve tried a lot of vegan cookie recipes!! It smells so amazing in my house right now!!
Woohoo! Can’t get a better comment than that!
Wow every recipe of yours turns out so flavorful and perfect!!! These made the house smell wonderful and the whole batch didn’t even last 1 day!!
Haha so happy you love them, Ali!! 😀
My brother is Vegan and I made these cookies for him as a birthday treat, and I literally just finished making another batch for myself!! I love them almost better than any other cookie…actually I am pretty sure that I do! I cut down the sugar just a smidge on this batch (did a 3/4 cup sugar mixture instead of a cup) only because I’m a wee bit sensitive to sugar and they turned out more than amazing! YUM’s all around from our family! 🙂
YAY! Can’t get a much better review than that! Thanks so much, Rae. So very happy you found your new favourite cookie 🙂
I think my cookies are too sweet. What can I replace with sugar?
In most baking recipes, sugar can be reduced by about 1/3 without affecting the cookie too much. You could try that!
Hi there!
I’m from the UK and having trouble figuring how much a cup is in grams!? Is it about 225g?
Thanks
Kim x
Hi Kim,
Cups are volume measurements, and grams are weight measurements, so one does not equal the other. I know a couple of my UK readers have picked up a set of measuring cups and spoons online so that they could easily make any Canadian or US recipe without the need to convert. Hope that helps!
Yup. So good. Made them yesterday on a late Monday night, I-Need-A-Cookie-Now whim. I ate more batter than I should have, then a bunch of cookies. Then today, I ate the rest of the cookies. They didn’t even make it 24 hours……..
I’m trying to give it a 5 star but I can’t select them for some reason….
⭐️⭐️⭐️⭐️⭐️
Thank you so much, Rox! I get those some need cookies now urges and so it’s not weird if I randomly start baking at 10pm at night! Haha.
I have been having a couple of issues with my recipe plugin at the moment, but I am trying to get it fixed. Thanks for the star love!
I reduced the sugar by half and used part whole wheat flour and these turned out great. The cookies have a nice taste. Ithe is disappointing to see that compared to the online nutritional breakdown of a Nestlé toll house cookie made with egg and butter and real chocolatestate these cookies are higher in fat, sugar and calories.
Happy you enjoyed your altered version, Noel. There are many, many blogs that focus on health, but that is not my goal here, so I am sure you can find a recipe that suits your requirements more. I would also guess that Nestle’s serving size is smaller.
Amazing recipe!!!! I omitted the chips and just had plain oatmeal cookies! They’re the PERFECT texture! Thanks <3
Yay! So happy you love them so much, Alice 🙂
Hi! Have you tried peanut butter in the recipe? Wondering how the cookies would be if I added a half of a cup of peanut butter? thanks!
Half a cup of peanut butter would dramatically change the recipe, and without experimenting, I don’t know how they would turn out. I do have a peanut butter cookie recipe in my cookbook tho.
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Thank you so very much! I post new recipes every Wednesday and Sunday so you will continue to get lots of deliciousness. I look forward to seeing you around 🙂
Yesterday my daughter informed me that she needed me to make cookies for a party at school that is TOMORROW, so I made these! They are so yummy, me and my kids couldn’t stop eating the dough. 🙂 I made them exactly as written. Great recipe as always!! I’m sure all her friends will enjoy these vegan cookies.
Cookie dough…the most beautiful and most addictive thing in the world! Hahaha! So happy you liked them, I hope her friends do too 🙂
Could these be the elusive perfect chocolate chip cookie? I think so! They’re chewy on the inside and kinda crispy on the outside, pure perfection. I cut down on the sugar a bit and the recipe still tasted great. This is my go-to cookie recipe now.
Yay!! Thrilled that you are enjoying so many of my recipes, Rebecca! And such wonderful comments you leave. 😀
Aww well thank you 🙂
OMG!!!!
I finally decided to let you know how amazing these cookies are…..after I have made them 100s of times already!!
Seriously this recipe is sooooooooooo good, I have made these cookies over and over again – they are delicious!! I just had to let you know.
I love how simple the recipe is 2, makes it even better.
I sometimes add around 1-3 spoons of agave syrup in the recipe and it works really well.
Thanks so much and please let me know when you have new recipes because these are amazing!!!!
🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 xxxxxxxxxxxxxxxxxxxxxxxxx
Thank you so much, Hannah! Thrilled that you love them so much, and that they have become a staple for you! I post new recipes every Wednesday and Sunday, so be sure to sign up for my email list so you don’t miss them! You can also preorder my cookbook and get 7 additional recipe as a bonus gift. 🙂
Wow – so many amazing comments, and the pictures just look great! I had no plan on baking, but I plan to do that right now after writing this comment! Can’t wait to taste it! I don’t have butter, or all purpose flour at home so plan to use coconut oil and wheat flour. I like the previous comment of adding coconut so might do that as well! Hmmmm 🙂
Haha, yes, I’m so lucky to receive so many wonderful comments for my recipes! I hope you love the cookies, Sonia 🙂
My daughter has many food allergies and is so excited that we found this recipe!! We all love these cookies. She is doing a presentation tomorrow on what she learned this year, and insisted that your cookies were part of her presentation! We just finished making almost 50 cookies to take to class tomorrow. 🙂 Thank you!!
Wow! Amazing! So happy you love them so much and I hope everyone who gets to sample one of your delicious cookies loves them too! Love that story, thanks for sharing. 🙂
Thank you for sharing such a wonderful recipe! So easy with simple ingredients. I made it for my daughters birthday party. Everyone loved it. I used organic vegan sugars, dumped the dry ingredients into the wet ingredients (easier for me) and used parchment paper on the cookie sheets. They taste even better knowing they are cruelty free and they really taste yummier than the oatmeal cookies I used to make using the Quaker Oats recipe with eggs. Thank you again!!!
Wow! That’s awesome! SO happy you love them, Melanie 🙂
I’ve made this recipe about 10 times, it’s one of my absolute holy grail cookies! One thing I like doing is just using coconut sugar in place of the white and brown sugar, and also using a combination of applesauce, coconut oil, and earth balance butter instead. Thank you for producing such a great recipe though, even my carnivore family likes these when I make them.
Woohoo! That’s perfect. SO happy it’s become a favourite of yours, Ashley 🙂
What are the measurements you use to substitute the butter? I’d like to bake these cookies at a lower-fat content so I’m curious what worked for you.
Thanks 🙂
My son doesn’t like chocolate chips so I used lemon zest instead and they were still delicious!
Oooo that sounds super yummy!
I made these over the weekend and they are so delicious! I had to change a few things to fit my dietary needs and what I had available (buckwheat flour instead of regular to make them gluten-free, cut out the brown sugar to make a lower sugar version and because real brown sugar isn’t available in Germany) and they still came out amazing! I plan to make these over and over again. Just a hint to anyone else reducing the sugar, though: if you do, make sure to reduce the salt as well. I didn’t and they had just a tiny hint of salty flavor that some people might not like in a cookie. Otherwise superb, and even with the gluten-free flour they held together really well and weren’t too dry.
Wow, great to hear! So happy you enjoyed them, Danielle!
I have been making these cookies every weekend for the past month or so and they are quite simply the best vegan cookies I have ever made or tasted. Even my parents, who are definitely not vegan love these cookies and they are always a hit. Not only is the raw dough delicious by itself, but th finished product is a perfect crispy -on-the-outside-chewy-in-the-middle cookie. I also recommend replacing the chocolate chips with raisins which go very well with the oats and give some extra chewiness. Highly, highly recommend this recipe.
Wow! Can’t get a much better review than that! So happy you love them so much, Sylvia 😀
Thanks for the info. I was thinking of replacing the chocolate chips with raisins. Definitely making these tonight.
Absolutley! Oatmeal raisin is a classic too 🙂
I’m so glad i found your blog and thank you for this recipe. Going to try this recipe today. and i’m looking forward to try more. I’m dairy, peanut and egg free because my baby is allergic to them and im still nursing her. And its been a tough time eliminating them from my diet and finding snacks at times.
Welcome, Grace! I hope you enjoy the cookies. All of the recipe on my blog are dairy and egg free, and anything that contains peanuts or peanut butter can easily be subbed for another nut, or another nut butter. I hope you find many recipes you enjoy 🙂
Hi! This recipe is amazing, and the cookies have not even come out of the oven yet! Im pretty sure I ate a tray’s worth of the dough haha! Thanks for this great alternative for vegan cookie monsters!
Yay! So happy you love it! I always eat soooo much cookie dough too. Hahahaha!
Thank you for great recipe. I reduced sugar around 20%. And added 1/4 cup raisins and 1/4 choco chips, coconal oil instead of vegan butter,added couple of table spoons of water as my doughlooked bit dried and at last added chia and hemseeds ! My kids loved them… Thank you again.. definately book marking your recipe…
Wonderful. So glad you liked the recipe and were able to make it your own 🙂
Hi from New Zealand. Thanks for the recipe Sam, these were the best cookies I’ve ever baked! I replaced a third of the sugar with coconut sugar & reduced the overall quantity of sugars by roughly 20%. I also replaced the chocolate (don’t get me wrong, I love chocolate! Just not in oatmeal cookies) with cranberries. I also added a small amount of shredded coconut. Which meant I needed that optional tablespoon of water. Result: Cookies that were the perfect texture & sweetness (for me). Best I’ve ever had! Gonna be trying more of your recipes soon…
Woohoo!!! Love it! So happy you loved the recipe and were able to adapt it to your taste buds 😀
Wow! Even the dough is delicious!! I was looking for the recipe for oatmeal cookies I made a few months ago and I couldn’t find the right website so I decided to try this one out. Long story short, this recipe is WAY better and easier than the one I used before and one of the yummiest things I’ve ever had the joy of baking. Thank you SO much and I’ve saved this website to my Pinterest so I can find it whenever my family and I want a homemade dessert. Also I used coconut oil instead because I only had a small amount of vegan butter and it worked great. Thanks again c:
Woohoo! Happy accident that you couldn’t find the other recipe then. 🙂 So very happy you love the cookies, Tiffarah!
My son is allergic to eggs, and it’s been difficult to find a good, chewy chocolate chip recipe that doesn’t involve eggs. So, when I came across this recipe, I decided to give it a go for the holiday season. The whole family loved them! Plus, when we made them, we made a double batch and froze a portion. After thawing, they still tasted great! Thank you!
Yay! So happy you and your son loved them! Everyone deserves a perfect chocolate chip cookie!
These look delicious! Can you tell me how I can modify them to be gluten free?
Thanks Cheryl! Unfortunately, I am really not knowledgeable in gluten-free baking as I am not gluten-free so I don’t think I would be much help. I have heard that Bob’s Red Mill 1 to 1 is great!
I am about to attempt these with a gluten-free baking blend in mix myself. I’m guessing I’ll have to adjust the liquids, as my baking blend has coconut flour in it, which is a very “thirsty” flour.
My first pan just came out of the oven… a little overdone, as I wasn’t paying as close attention to it as I should have, but otherwise good… I made a double batch using gluten-free flour, coconut oil in place of margarine, stevia in place of sugar, & 1/4 c molasses instead of the brown sugar besides the molasses adjustment, I added an extra 1/4 cup coconut oil, & 2 tablespoons of water.
Thank you for a great starting point for a cookie recipe my family can eat
Woohoo! So happy they turned out for you and that you were able to make them your own. Glad my starting point could help 🙂
Hi, I’m making a gluten-free version right now actually. All you have to do is buy gluten-free flour and gluten-free oatmeal and use that instead.
that was meant to be posted under Cheryl’s comment lol
I just made these and they taste soooooooo good! I ran out of vanilla extract so I used maple syrup instead…but they still tasted delicous! I have decided to make another batch because all the cookies are already gone! Thank you so much for the recipe!
Haha! Yay!! So very happy you loved them so much Samantha (great name p.s.) 😉
Hi from Australia!!
I made these and they were soo delicious! We don’t have access to vegan ‘butter’ like Earth Balance and I get the feeling it make actually taste more like butter than what I have access to. I used Nuttelex which you could kind of taste in the biscuits but that was okay (it’s more of a vegan margarine)
My non-vegan family also loved them.
Thank you for sharing this recipe!
Yay! So happy you loved them! Never heart of Nuttelex, Earth Balance is a vegan margarine as well technically (I just like to call it vegan butter), but it’s designed to taste like butter, so it’s pretty good. Veganism is becoming a big trend in Aussie so perhaps you will get more options soon! So happy everyone loved them. Hi from Canada! 🙂
There was so many goodies at work because of the holidays, i just had to come home and bake some cookies. I found your recipe and added coconut flakes and chopped walnuts. Yummy. I’ve seen a lot more of your recipes I have to try. The smoked apple burger for one.
So happy you enjoyed them Denise! I hope you enjoy many more recipes to come and I look forward to seeing you around 🙂
These are amazing! Everyone has loved them, including my 3 year old. They’re the kind of cookies that I have to tell myself to only eat one and then cut myself off because I could easily eat 5 of them. So good!! 14 minutes produced crispier cookies for me, but my oven tends to run hot. For a softer set cookie I just reduced to around 10 minutes. I actually preferred the crispier ones though! After sitting out all night and cooling off they were less crispy and more chewey the next day. Delicious either way. Will definitely make these again!
Hahaha, oh I know the cookie problem. I always have to give my cookies away ASAP because I will eat them all. Zero self control around cookies!
Here’s a thought: make the batter, bake only a few cookies, like maybe four, then put the rest of the dough in the freezer. Later, as you want them, bake one or two at a time in a little toaster oven so there aren’t a dozen delicious cookies there to tempt you. Does the recipe freeze well? I hope so…
I’ve never tried it, but I assume it would! Good idea! 🙂
Just a thought on Earth balance… I believe it has palm oil.. I know this is technically vegan but if you look into the production of Palm oil there is some knarly stuff going on there that would irk most vegan principals.. Just a thought☺️ Cacao butter is so sweet!!
Yes, palm oil harvesting can be pretty brutal, but luckily Earth Balance is all over that and their palm oil is sustainably harvested. They make a pretty big deal about it on their site, neat stuff.
Hi! I made your cookies. I was curious on two things:
How do I get the cookies to spread out and be flat? Mine were more 3-D than flat.
Also, the next day, they turned out rather hard and crunchy. Did I leave them in the oven for too long?
I’ve never made a vegan dessert before, so this is likely why I am having difficulties. Thanks!
Hmmm… it’s difficult to know without being in the kitchen with you, but it sounds like you didn’t have enough wet ingredients or you had too much dry ingredients. Is it possible that you mismeasured something? If that were the case that would likely solve both problems. I hope that helps a little bit!
You’re missing a wet ingredient. The cookies wouldn’t have even made it in the oven if I didn’t know that applesauce is a good replacement for eggs. The “wet” ingredients aren’t actually wet.
Hi Jess,
The recipe is correct as written, no need to add anything else. Sugar is often considered a wet ingredient, and when creamed together with the vegan butter, provides the moisture needed for the cookies. Hope that helps!
I had the same thing happen. Just added a little almond milk and they were great!
Well, these were a hit! 3 1/2 year old girl helped make them and it was nice to give her the beaters to lick (like my mom did for me!), and not have to worry about raw eggs. (I’m not too concerned about raw flour… I ate some of the delicious batter!) I was a little hesitant about shaping into a ball to put on the cookie sheet and having the cookies spread out during cooking … but Sam, I trust you so, and of course the cookies were perfect. I too am grateful for cabbage and your editor. 🙂
Haha! I’m so honoured to have your trust! So happy you both loved the cookies. Those memories are precious 🙂
I substituted the vegan butter for applesauce and instead of chocolate chips I used cut up apples the recipe worked out great! Love it!
Double apple cookies! Very cool.
Hi, as I don’t have vegan butter, could I just use coconut oil? Or will any margarine work? Thanks,
Margot.
I haven’t tried it myself but yes, coconut oil should work just fine. Make sure to use it in the solid state. The cookies might lack a bit of that buttery flavour, but I still think will be pretty delicious. 🙂
My daughter and I just finished baking these and they are delicious. I just wish I had made a double batch. I have tried a few recipes in the last few weeks as my daughter is allergic to dairy, eggs and nuts, and love the addition of oats. This is now my go to. The search has ended. Thank you
Yay! So flattered that the search has ended with my cookie recipe. Thanks for the lovely comment 🙂
Hello Friend! ( I just love your Snapchats)
I can’t wait to try this recipe and oh no…I have to wait until September 2017 for your cookbook
Looking forward to it!
Good morning friend! 🙂
Yeah… I know, I wish I could hand the book over to everyone now… but it would be a scattered mess with hand written notes everywhere! (Although the final version will kind of look like that too). Haha. In the meantime hopefully these cookies will keep you munching until then 🙂
Sooooooooo, I’m actually not a fan of chocolate chip cookies (gasp!!) Can I substitute raisins instead?
Absolutely! Oatmeal raisin cookies it is 🙂
These look tasty as!
Haha thank you!
Brilliant! I’ll take 2 dozen.
Actually, I’m off Earth Balance. Do you belong to a Co-op that gets orders through a big provider like UNFI? I recently tried Miyoko’s Creamery butter and it’s FANTASTIC!. She’s out of California, and I don’t know if they go east of the Rocky’s. But, it’s worth checking into, in my mind. It is more expensive than Earth Balance (and I don’t know if you have a relationship with them….) but it’s a cleaner product, and it tastes better.
So, that’s what I’m going to make my cookies with.
Haha!
That’s very cool, don’t think they have that in Canada, but I do have The Homemade Vegan Pantry by Miyoko which includes the recipe for her butter. I have yet to try it but I want to now! FYI I don’t have a relationship with Earth Balance, any sponsored posts are always clearly identified as so right at the beginning of the post 🙂 I hope the cookies turn out fab!
I made these this afternoon. They were so easy to make, even with 2 bowls 😉 Came together quickly and they taste amazing. Couldn’t wait to try them when they came out of the oven. Tried one when they were still warm. Perfectly soft in the middle and crisp edges! If this was a cut recipe from the book, I CANNOT wait to see what was kept in it!
Haha! Yay!!! So happy you loved them Jenn. Yes, the book is going to be so good! I can’t wait to share it with you 🙂
Thank you sooo much cabbage and Sam’s editor for making it possible to post about chocolate chip cookies!
Haha! Cabbage and my editor appreciate your thanks. 🙂
Could you cook these as a bar cookie (all the cookie dough in a pan) instead of individual cookies?
Hi Christy,
I believe that should work just fine, it would just take longer to bake depending on how thick they are. Just bake until the edges start to turn golden. Hope that helps and that they work out wonderfully for you!
How supremely amazing do these look? I know what I’m making tomorrow afternoon! So, a confession. When you said there’s nutritional yeast, I thought you meant in the cookies. I kept trying to imagine what you were using it for. Duh. LOL I can’t wait for the cookbook! <3
Hahaha!! Uh oh! Does that read weird? No no no, that would be some weird vegan cookies. I fixed it so it reads a little better. Haha. So happy your excited for the book … and the cookies! 🙂
No no no, it was me, not your writing! I was tired. LOL
Haha! 🙂
hahaha I read it the same way too just now n_n Nutritional Yeast Cookies lmao ~
So ecited to bake these later :3
Sounds yummy, and since my kids have been asking to bake cookies now that school’s back in session, I’ll definitely be trying it. Thank you. Can’t wait for the cookbook—how exciting to hear it’s bursting at the seams!
On an unrelated note, much as I love your site, Sam, the new popup ads are really annoying. I do click through on ads and realize bloggers need to support themselves. But having pop-ups that defy my Adblocker Plus block my view of the site’s content as I scroll is just plain annoying—and definitely a disincentive to clicking on them.
Don’t hate me for bringing this up, please. I’m one of your biggest fans, but I am going to call a foul when I see one. Thanks.
Yay! I hope you enjoy the cookies!
So sorry about the ads! I can definitely understand how that would be annoying, funnily enough when I go to my site I don’t get any pop-ups. Could you let me know what you are using to view my site (mac, pc, iPhone…), and what browsing my site with (safari, chrome…). I can then send this info to my ad manager and have the problem resolved. Feel free to email me if that’s easier 🙂
I can sense my macros going out the window…these look amazing, cant wait to try!
Hahaha! Bye bye macros! 😉
There is some concern now for eating raw flour, you might want to check into this. I have read that in some cases, there is something they can get that they can die from, I guess there can be e coli in it. That makes me very sad because that was a total plus for vegan cookies but no more. Please see the link about it for more info
http://www.livescience.com/55336-why-uncooked-flour-can-make-you-sick.html
Hi Gina, the worst part is that e coli of course is spread via animal poop so it all stems from animal agriculture. Not good news about the flour but personally, it doesn’t worry me too much, since you can also get e coli from fruit and veg, even the article you linked talks about that. Thanks for the info tho!
Have you set an official release date for your cookbook? Will it be available in the US as well?
Not yet, we are thinking September 2017. Don’t worry, I will be sure to make a big fuss about the announcement when I know! Haha
That is exactly the way Emma likes them. Barely baked. You need new cookie sheets!
Haha, I like my cookie sheets. They work well for food photography. 🙂