Vegan Oatmeal Chocolate Chip Cookies

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.

Print Recipe

4.97 from 132 votes

Vegan Oatmeal Chocolate Chip Cookies

Crispy on the outside, chewy in the middle. So easy to make with no weird ingredients. 

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course : Dessert

Cuisine : American

Servings: 16 cookies (roughly...depending on how much dough you eat!)

Author: Sam Turnbull • It Doesn't Taste Like Chicken

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)

US Customary - Metric

Cook ModePrevent your screen from going dark

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. 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

Calories: 217kcal

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