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! 💕
If you enjoyed this recipe you might also like:
Nora Taylor says
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.
Sam Turnbull says
Cookie dough...the most beautiful and most addictive thing in the world! Hahaha! So happy you liked them, I hope her friends do too 🙂
Rebecca says
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.
Sam Turnbull says
Yay!! Thrilled that you are enjoying so many of my recipes, Rebecca! And such wonderful comments you leave. 😀
Rebecca says
Aww well thank you 🙂
Hannah says
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
Sam Turnbull says
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. 🙂
Sonia says
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 🙂
Sam Turnbull says
Haha, yes, I'm so lucky to receive so many wonderful comments for my recipes! I hope you love the cookies, Sonia 🙂
Melinda Scott says
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!!
Sam Turnbull says
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. 🙂
Melanie says
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!!!
Sam Turnbull says
Wow! That's awesome! SO happy you love them, Melanie 🙂
Ashley Paytas says
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.
Sam Turnbull says
Woohoo! That's perfect. SO happy it's become a favourite of yours, Ashley 🙂
Phoebe says
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 🙂
Tara says
My son doesn't like chocolate chips so I used lemon zest instead and they were still delicious!
Sam Turnbull says
Oooo that sounds super yummy!
Danielle says
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.
Sam Turnbull says
Wow, great to hear! So happy you enjoyed them, Danielle!
Sylvia says
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.
Sam Turnbull says
Wow! Can't get a much better review than that! So happy you love them so much, Sylvia 😀
Erika says
Thanks for the info. I was thinking of replacing the chocolate chips with raisins. Definitely making these tonight.
Sam Turnbull says
Absolutley! Oatmeal raisin is a classic too 🙂
Grace Castellucci says
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.
Sam Turnbull says
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 🙂
Sabrina Hoenig says
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!
Sam Turnbull says
Yay! So happy you love it! I always eat soooo much cookie dough too. Hahahaha!
Hetal says
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...
Sam Turnbull says
Wonderful. So glad you liked the recipe and were able to make it your own 🙂
Paul Haines says
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...
Sam Turnbull says
Woohoo!!! Love it! So happy you loved the recipe and were able to adapt it to your taste buds 😀
Tiffarah says
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:
Sam Turnbull says
Woohoo! Happy accident that you couldn't find the other recipe then. 🙂 So very happy you love the cookies, Tiffarah!
Amy says
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!
Sam Turnbull says
Yay! So happy you and your son loved them! Everyone deserves a perfect chocolate chip cookie!
Cheryl says
These look delicious! Can you tell me how I can modify them to be gluten free?
Sam Turnbull says
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!
Christine Melson says
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.
Christine Melson says
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
Sam Turnbull says
Woohoo! So happy they turned out for you and that you were able to make them your own. Glad my starting point could help 🙂
Tiffarah says
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.
Tiffarah says
that was meant to be posted under Cheryl's comment lol
Samantha says
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!
Sam Turnbull says
Haha! Yay!! So very happy you loved them so much Samantha (great name p.s.) 😉
Emma Gibson says
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!
Sam Turnbull says
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! 🙂
Denise says
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.
Sam Turnbull says
So happy you enjoyed them Denise! I hope you enjoy many more recipes to come and I look forward to seeing you around 🙂
Cheri says
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!
Sam Turnbull says
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!
Jann says
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...
Sam Turnbull says
I've never tried it, but I assume it would! Good idea! 🙂