These Vegan Oatmeal Chocolate Chip Cookies are chewy and full of rich chocolate and textured granola. You won’t be able to eat just one!
Cookies are one of my favorite desserts, and I love it when they have oats added to them for a rough texture throughout the cookie. If you’re like me in this, then you also have to try my Monster Cookies, Delicious and Easy Anzac Biscuits, and Chocolate Crinkle Cookies!
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You Cannot Tell These are Vegan Chocolate Chip Cookies
If you have been following me for a while, you know that I eat a lot of vegan food. Although I am not restricted to this diet, I have plenty of friends with dietary restrictions, whether it’s gluten-free, dairy-free, vegan, etc. I am very particular about how things taste, and let me tell you, it is not all rainbows and sunshine. I have tasted some vegan baked goods that taste like cardboard. Do you know that taste?
Well, with this vegan oatmeal chocolate chip cookie recipe, you do not have to worry! These taste just like regular oatmeal chocolate chip cookies. I can even guarantee that if you make them for an event and don’t tell anyone they’re vegan, they will not be able to tell!
Reasons to Love These Vegan Cookies
- These Vegan Oatmeal Chocolate Chip Cookies taste just like traditional cookies, making them a favorite for everyone, vegan or not.
- Enjoying these vegan oatmeal cookies feels indulgent without the guilt, thanks to their plant-based ingredients.
- This Vegan Chocolate Chips recipe is straightforward, requiring common pantry items and easy steps.
Recipe Ingredients
- Rolled Oats: Give a hearty, chewy texture and a subtle, nutty taste, making the cookies wholesome and satisfying.
- Dairy-Free Chocolate Chips: Offer sweet, rich chocolate bursts throughout the cookies, creating a classic, irresistible taste combination.
- Vegan Butter: Adds rich, creamy flavor and helps achieve a tender, buttery texture essential for the cookies’ melt-in-your-mouth quality.
See the recipe card for full information on ingredients and quantities.
Variations
- Non-Vegan Variation: My diet isn’t fully vegan, and as I mentioned earlier, with these cookies, you cannot tell the difference! However, there might be a couple of things you don’t have in your kitchen if that is the case. The most common would be to swap out the almond butter or vegan butter with regular butter. Use 1 egg instead of the flax eggs. And finally, use whatever chocolate chips you might have on hand.
- Using More or Less Chocolate: This recipe calls for ¾ cup of chocolate chips. However, I have made this recipe with 1 cup of chips for all my chocolate lovers, and it is a hit. On the flip side, I have also made these cookies with ½ cup of chocolate chips. You may not get them in every bite, but the cookies are still delicious. A common phrase I am sure you have heard, which I will recommend, is to “measure with your heart” or your stomach, ha!
- Incorporating Fruits and Nuts: For a fruity twist, add ½ cup of dried cranberries, raisins, or chopped apricots to the dough. These fruits provide natural sweetness and chewiness, complementing the oats and chocolate chips. Add pecans or walnuts for extra crunch and flavor.
How to Make Vegan Oatmeal Chocolate Chip Cookies
Step #1: In a small bowl, whisk the ground flaxseed and water, and set aside for 5 minutes to make your flax egg.
Step #2: In a large bowl or stand mixer, beat the butter and sugar together until fluffy.
Step #3: Next, mix in your flax egg and vanilla, and scrape the sides as needed.
Step #4: After that, add your flour, oats, baking soda, cinnamon, and salt into the mixer with the wet ingredients and mix until everything is combined.
Step #5: Then, add the chocolate chips and stir in by hand. Chill the dough in the fridge for 30 minutes.
Step #6: While the dough is chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line 2 baking sheets with parchment paper.
Step #7: After the dough has chilled, scoop about 1.5 tablespoons of dough, roll it into a ball, and then slightly flatten it onto the parchment paper.
Step #8: Bake the cookies for 10-12 minutes. Mine took the full 12 minutes, but every oven is different.
Step #9: Then, remove the cookies from the oven and let them cool.
Step #10: Once cooled, serve and enjoy!
Expert Tips
- Avoid Overmixing: In a large mixing bowl, combine wet and dry ingredients just until mixed. Overmixing can make cookies tough and dense by activating too much gluten.
- Press Dough for Consistency: After using cookie scoops to portion the cookie dough, slightly press down the dough balls before baking. This ensures even spreading and consistent thickness for perfectly baked cookies.
- Chill Dough for Even Baking: Chilling the dough for the full 30 minutes is crucial. It helps the cookies hold their shape while baking and prevents them from spreading too thin.
Frequently Asked Questions
Yes, a cooling rack is recommended. It allows air to circulate, preventing the cookies from becoming soggy and helping them retain their perfect texture.
No, using a blender for the oats is not necessary. Blending the oats can give a finer texture, but they can also be used as-is for a more traditional, hearty texture in the cookies.
Storage Info
To store these Vegan Oatmeal Chocolate Chip Cookies, keep them in an airtight container on your counter at room temperature for 3-5 days or in the refrigerator for up to 1 week. For longer storage, freeze the cookies in an airtight container or sealed freezer bag for up to 1 month.
To reheat, allow them to thaw at room temperature or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to regain their freshly baked texture.
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Vegan Oatmeal Chocolate Chip Cookies Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tbsp ground flaxseeds
- 2.5 tbsp water
- 1/2 cup vegan butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 1/2 cup rolled oats - old fashioned or quick oats both work
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup dairy free chocolate chips
Instructions
- In a small bowl, whisk the ground flaxseed and water, and set aside for 5 minutes to make your flax egg.
- In a large bowl or stand mixer, beat the butter and sugar together until fluffy.
- Next, mix in your flax egg and vanilla, and scrape the sides as needed.
- After that, add your flour, oats, baking soda, cinnamon, and salt into the mixer with the wet ingredients and mix until everything is combined.
- Then, add the chocolate chips and stir in by hand. Chill the dough in the fridge for 30 minutes.
- While the dough is chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line 2 baking sheets with parchment paper.
- After the dough has chilled, scoop about 1.5 tablespoons of dough, roll it into a ball, and then slightly flatten it onto the parchment paper.
- Bake the cookies for 10-12 minutes. Mine took the full 12 minutes, but every oven is different.
- Then, remove the cookies from the oven and let them cool.
- Once cooled, serve and enjoy!
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NOTES
Nutrition
These vegan oatmeal chocolate chip cookies were amazing, chewy in the middle with crisp edges and lots of chocolate.