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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Krystyna Villanueva-Gruszecka says
Wait, am I reading this right? Uncooked flour CANNOT be eaten be eaten raw. That is a dangerous statement and should be removed.
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're right! 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.
Scarlett says
Could it be possible to make this okay if I don’t have a beater? Would whisking by hand be enough?
Catherine says
That would work, just work it up until it looks like a beater was used.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Scarlett, yes you can definitely make it by hand. You may want to let the vegan butter soften just a bit to make it easier to beat and I would recommend using a wooden spoon to start with so that it can help break down the butter before switching to a whisk. I hope that helps!
Jay says
Taste wise very good.
I already took 1/4 less sugar than in the recipe and they are still to sweet to me though.
The most odd thing is, however, that they did not flat out.
They stayed a little doom.
I have never managed to get vegan cookies spread out, so it’s not this recipes fault.
The second badge I flattened out before with my hands.
Any tip where the problem lies? I have tried all vegan butters in Germany.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jay, Reducing the sugar can actually be a big reason why the cookies didn’t spread. Sugar attracts moisture and helps cookies spread as they bake, so cutting it back can make the dough drier and more structured. If you prefer less sweetness but still want them to spread, you could try adding a teaspoon of non-dairy milk or a little extra fat (like a teaspoon of oil) to loosen the dough. Hope that helps
Alan says
Made these and want to love them but just don’t. I followed the recipe to a T except I added in a pinch of nutmeg since it was next to the cinnamon. Perhaps I over-cooked them for a minute, but not sure it would make them better. They are quite puffy and not extremely flavorful-perhaps an addition of more chocolate next time would account for this? Or different oats? I also used unsalted violife-and the recipe, just with the recommended baking soda and salt feels slightly overpoweringly salty…I. Ant imagine if you used regular, salted earth balance like the recipe recommends. It would be too much. I’ve made a fair amount of cookies and I can’t say these are great. I can recommend the cookie dough raw- maybe leave them unbaked if you want to enjoy them the most
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alan, The nutmeg might have overpowered the flavors a bit. I recommend sticking to the recipe as written to get the best results, then tweaking it afterward to see how changes affect the cookies. Slightly underbaking can help with chewiness, and if the cookies seemed puffy or overbaked, your oven might be running a bit hot—try lowering the temperature slightly. And yes, feel free to add more chocolate if you like! I hope these adjustments help you enjoy them more next time.
Mandy says
They are in the in the oven right now! easy to make and I hope they will be good! they are going to be a birthday present for a very kind neighbour!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you enjoyed these!
Susan F barron says
I would love to make these but need a more complete list of nutritional information, all I saw was calorie content. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I've just updated it for you 🙂
Angel says
another winner! I needed to bring vegan cookies for a wedding and these turned out wonderfully. very easy to make. I did end up needing to add some flour so that the dough was rollable (likely due to measuring differently). I think my cookies were a little smaller as well (I adjusted the baking time accordingly) and didn't spread as much as I thought they would... but this wasn't a problem, they had fantastic taste, texture and looked bakery perfect.
Jess @ It Doesn't Taste Like Chicken says
Bakery perfect - we love that!
D Reid says
The best cookies I've ever made. I have made them too many times to count now. I double the recipe, roll into balls and freeze to make fresh cookies whenever I want. Yummm!
Jill says
These are my absolute favorite cookies. Everyone loves them even my non vegan friends.
Dee says
Hey Sam … can I use (vegan) margarine? I’m just out of (vegan) butter and craving a cookie!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes you can! They are pretty much the same thing. Margarine cans sometimes be a bit softer/meltier, so just note that the texture of the cookies might be a bit different, but still delicious. Enjoy!
Tara says
Love these cookies!! So good!!
Birdie says
flawless cookie recipe!
Erin says
OMG we've probably made these cookies 100 times by now. They are so good and a real classic chocolate chip cookie experience. You know it's good when your relatives ask for the recipe when you bring them to get togethers. I make them for my kids and I'll probably still be making them for my grandkids one day lol.
Alix says
This is a staple cookie that I have made many times. I get so many compliments every time I make it.
delilah says
this is amazing!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Deborah Chaiken says
Can I use oat flour, or does it have to be all purpose flour?
Rebecca says
Time and time again, they are the best. Mix up with dried fruit, nuts, even a big dollop of jam for a new take on the best cookie!
Sam Turnbull says
So happy it's a go-to recipe for you Rebecca! 🙂
Britt says
Can I make these with 1:1 gluten free flour? I have King Arthur gluten free flour.
Jess @ IDTLC Support says
Yes, other readers have had success with 1:1 flour!
Aura Andrew says
I've made these before and they were amazing! now they taste like baking soda! I'm following the recipe exactly, what could be wrong?
Jess @ IDTLC Support says
It's tough to say without being in the kitchen with you. Did any of the brands of ingredients change since you last made them successfully?
Terri says
wonderful cookies! absolutely love them:) I was wondering if you have ever tried making them with "regular" butter? I made these for a vegan friend and its not that I don't like them, the vegan butter at my supermarket is expensive though so was just curious of you have experience with other butters? excellent cookies either way 🙂
Jess @ IDTLC Support says
No, they haven't been tested with anything other than vegan butters.
Tzipporah Goins says
Hi Terri!
I've made the recipe a few times with regular butter and it turned out perfect! I'm living abroad and vegan butter is not easy to find here, so I used regular and it worked well.
I hope that helps!
Lynn says
Probably the best chocolate chip cookies I have ever made--vegan or not! Keep up the great work! We love your recipes.
Jess @ IDTLC Support says
That's amazing to hear!
Stephanie says
I measured carefully and have never had a recipe from Sam fail before but the cookies spread and baked into one massive very flat cookie. Not ideal. I likely won’t make them again. The dough was super stiff and tough to stir but I told myself to trust the process, this was a flop for me.
I used the plant based becel baking sticks.
Jess @ IDTLC Support says
That's too bad, we're sorry to hear this didn't turn out with the becel baking sticks. Did they cream together with the sugar in step 3? Or was it very stiff even then?