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. 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
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Courtney says
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.
Sam Turnbull says
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 🙂
Lara says
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.
Sam Turnbull says
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!
Maggie says
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.
Megan says
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 🙂
Sam Turnbull says
Haha! Wonderful! SO happ you love them, Megan, and congrats on your new veganism 🙂
Jamie says
Not like you need another rating to confirm it, but these are darn good cookies! Thanks for the recipe.
Sam Turnbull says
Glad you enjoyed, Jamie!
Anna says
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.
Sam Turnbull says
Haha!! Awesome! So happy you loved them, Anna 🙂
Cindy says
I was wondering if you can use canola oil instead of vegan butter. I want to make these soon!
Thanks Sam,
Sam Turnbull says
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!
Heather says
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!
Cindy says
Thank you! I did try them with olive oil too. Yummy recipe!
Norawdough says
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!
Sam Turnbull says
Thanks for your notes, Norawdough. So thrilled you enjoyed the cookies so much!! 😀
Kendra says
this recipe is incredible. best cookie recipe i've tried in a long time, especially vegan recipes. thanks, sam!
Sam Turnbull says
You're most welcome, Kendra!! 🙂
Layne Madrid says
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!
Sam Turnbull says
So happy you loved it, Layne 🙂
Glenn says
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.
Sam Turnbull says
Hahahaha! Love it!!
Lia says
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!
Sam Turnbull says
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!
Shazara says
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.
Sam Turnbull says
So happy to hear that, Shazara! I hope you love my book if you decide to get it 🙂
Debby Sevano says
Are the rolled oats in the recipe the same as the Old Fashioned Quaker Oats or are they the 5 minute quick cook type?
Sam Turnbull says
Same as old fashioned. Enjoy!
Debby Sevano says
Thanks Made them with Old Fashioned Quaker Oats. They were great.
Debby Sevano says
btw, bake these on parchment paper and omit the step that says, "Lightly grease a baking pan."
Jessica McLaws says
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.
Sam Turnbull says
It's super hard to resist cookie dough! To ensure the cookies are chewy, they should look almost undercooked. Enjoy!
Jordan from California says
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.
Sam Turnbull says
Cookies are my weakness too!! So happy you enjoyed them 🙂
Mary McGrory says
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.
Sam Turnbull says
Wonderful!! So happy you loved the cookies so much 😀
Web Development says
My partner and I stumbled over here different web address and thought I may as well check things out.
I like what I see so now i'm following you. Look forward to finding out about
your web page again.
Sam Turnbull says
Welcome! I hope you enjoy my recipes 🙂
Itriedit says
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!
Sam Turnbull says
Yay!! Thrilled you enjoyed them so much! 😀
Caitlin says
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?
Sam Turnbull says
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.
Paige says
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!
Sam Turnbull says
Awesome!! So happy you loved them so much, Paige 🙂
Another mom says
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
Sam Turnbull says
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!