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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Chad says
Great recipe. I was in a”I need an easy, fast cookie recipe” mood and this was that. That touch of cinnamon was great!
Thanks.
Alex says
These cookies are AMAZING!! I made smaller cookies using about 1 tablespoon of dough, so they turned out pretty crispy (which is how I like them!) I can’t wait to make these cookies to share with friends, co-workers, family, anybody to convince them that vegan baking is LEGIT! ❤️
Bianca says
This is the perfect oatmeal chocolate chip cookie!
And being a basic cookie, you can really play around and create new flavours.
I like adding 2 tbsp of cocoa powder and 3 tbsp of instant coffee granules...
And ta-da! I've got fancy Mochaccino Cookies that pleases crowds ♥
Jill says
Just made these for the first time and they turned out awesome. I used your suggestion of instant coffee and cocoa and it was so good so thanks for posting that here
Bianca says
YAY! Glad to read that 😀
Shannon Alex says
Hey!! So I only ever have coconut sugar and golden cane sugar on hand (always trying to stay closer to the whole food). I was wondering what your opinion is about using these as the white and brown sugar instead of the traditional forms?
Also, how different do you think the cookies would be if I used all oat flour and no white flour?
Thanks so much! These look amazing!!
Yanna says
Can I replace all purpose flour with almond flour?
Nancy says
Can I replace the butter with coconut oil?
Sam Turnbull says
They won't have a buttery taste, but it should work. Make sure the coconut oil is cold so that it is solid. Enjoy!
Stacey says
I used pastry flour ( because it was what I had on hand), a little less than 1 stick (vegan) butter, teaspoon of water. Best cookies ever! Going to use oat flour so I am able to eat the raw dough.
Will be making the cinnamon buns shortly. People ars crazy to not try these fantastic dairy free desserts!
Sam Turnbull says
Aww thanks, Stacey 🙂
Joanne says
Hello Sam,
I loved your recipe so much and I have been making muffins and cookies by following your recipe. My friends also said can’t imagine that vegan muffins tasted so good.
If I want to make more should I just double the amount of the ingredients?
Thanks
Joanne
Sam Turnbull says
That's right! There's actually a handy tool built into my recipes, if you change the serving size it will automatically adjust the ingredient measurements. 🙂
Brenda says
Tried & true recipe!! I’ve made it many times Any tips if I make this in pizookie form?
Sam Turnbull says
Amazing! I haven't tried that, but I imagine it just might take a little longer to bake. Enjoy!
Tiffany Green says
Sam:
These were absolutely delicious! I have to admit when I was creaming the butter and the sugar was spraying a bit, I had a tiny doubt. But of course, as always with your recipes, everything came together beautifully at the end. I didn't have to add any water! The cookies turned out a bit crunchy because I went upstairs and didn't hear the timer on the oven. Luckily, I have some batter left over so I can try them again tomorrow. These cookies are great period (not just vegan great).
Sam Turnbull says
Haha, wonderful, Tiffany! Glad you enjoyed!
Eve says
athese cookies were so good! Although I wouldn’t recommend telling people that you can eat the batter, as raw flour can give you food poisoning just like raw eggs can.
Fran says
That would be the case if it had wheat flour, but it's oat flour which is usually pre heated so raw it's still an option in this case
Eve says
Yes, if someone happened to replace it in the recipe with oat flour, but the recipe calls for all purpose flour, which is unsafe to consume raw.
MIndy says
I just discovered you and I love your recipes! Should I use old fashion or instant oats?
Sam Turnbull says
Thanks so much, Mindy! Old fashioned oats 🙂
Doug says
Your recipes are the best and the Oatmeal Chocolate Chip Cookies did not disappoint. I can't believe what a difference a tsp of cinnamon makes. I made them about half the size and got 30 from the recipe. Probably could have been 32, but I just loved the raw dough.
Sam Turnbull says
So thrilled you loved them so much, Doug!!
monica says
These were great! My batter ended up being really dry so I just added water just as mentioned. Very simple to make and my picky husband and children loved it too!
Sam Turnbull says
Wonderful!!
Merrymepenelope says
So, so, so good! We live at high elevation and I'm picky so I made slight changes. More baking soda(1tsp), no added salt, no cinnamon, less white sugar(¼ cup), more brown sugar(¾cup), chocolate chips for the win and took your advice regarding a splash of water to the mix(2Tbsp). Baked these beauties for 14 minutes and I now have my new favorite cookie! Bless you and thank you so much!
Sam Turnbull says
So happy they're your new fave 😉
Merrymepenelope says
We baked our third batch in three days! These are so good! I may be in trouble, lol
Sam Turnbull says
Hahah! Love it! So happy you're enjoying 🙂
Heather says
I used to use an old favorite oatmeal recipe that I veganized myself, but these are just so good that I can never go back.
Sam Turnbull says
Haha! Love it 🙂
Jazmin Heffernan says
My cookies stayed in balls and didn’t flatten! I did cut the sugar in half from the recipe and am wondering if that’s where I went wrong ??
Sam Turnbull says
Baking is a science so when you alter a recipe you change the chemistry, so yes that's likely what went wrong. 🙂
Lindsay says
I followed the recipe ( used Earth balance) and I added 2 tablespoons of water and it was still dry, so I added a little bit more and it was still dry. Thoughts? Mine didn’t flatten either!
However the taste was delicious!
Nancy says
That happened to me, too. Why?
Sharron says
Sugar actually acts like a liquid in cookie and cake recipes. I discovered this when I tried replacing the sugar in my favorite carrot cake recipe with an equal amount of pineapple juice. The batter had the same consistency and the cake was delicious. Hope this helps.
Glenn Refling says
Awesome recipe and one of the best cookies I've ever had, vegan or not.
Sam Turnbull says
Yay! So happy to hear that 🙂
Tzipporah Goins says
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.
Sam Turnbull says
Aww that's so wonderful, Tzipporah! Happy Vegansgiving!
Barb M says
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!
Sam Turnbull says
Wonderful! Thrilled you enjoyed them so much, Barb 🙂
Debbie says
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
Sam Turnbull says
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!
Nancy Franke Wilson says
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!
Sam Turnbull says
Bahah! I understood. Glad you enjoy!
Nancy Franke Wilson says
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.
Sam Turnbull says
Awesome, Nancy! Thrilled you enjoyed them so much 🙂