Oh-So-Chewy Vegan Oatmeal Chocolate Chip Cookies

Satisfy your sweet tooth with these delicious and healthy Vegan Oatmeal Chocolate Chip Cookies! They have the perfect chewy texture, with plenty of melty chocolate in each bite. This recipe makes two dozen cookies in under 30 minutes, making them perfect for anytime indulgence! 

These irresistible vegan chocolate chip oatmeal cookies will satiate your dessert cravings using entirely plant-based ingredients! Hearty old fashioned oats, rich vegan butter, and the nostalgic sweetness of dairy-free chocolate chips provide a delightful balance of textures and flavors that feel like childhood. The secret to the cookies’ chewiness is the flaxseed “egg” – an egg alternative that keeps the vegan oatmeal cookies soft and tender. 

In addition to their heavenly taste, these easy vegan oatmeal cookies come together quickly with simple ingredients and minimal effort. Whip up a batch to share at your next special occasion or gathering! Or keep them all to yourself and enjoy them as a comforting dessert or snack with your favorite beverage to brighten your day. 

For more vegan cookie recipes, try my Tahini Chocolate Chip Cookies, Vegan Chocolate Cherry Thumbprint Cookies, or Double Chocolate Black Bean Cookies.

Ingredients

Flaxseed Meal: Ground flaxseed is an excellent egg substitute when combined with water in this vegan oatmeal cookie recipe. Look for it in the baking or health food section or grind whole flaxseeds at home. Alternatively, you can substitute chia seed meal or ground chia seeds. 

All-Purpose Baking Flour: This flour provides structure and texture to the oatmeal vegan cookies. Opt for a high-quality, unbleached flour for the best flavor and nutritional content. If desired, replace with the same amount of all-purpose gluten-free flour. 

Vegan Butter: Provides vegan chocolate oatmeal cookies with moisture and richness. Choose a high-quality vegan butter and bring it to room temperature before adding it to the recipe for the best light and fluffy cookie texture. For a plant-based substitute, swap in coconut oil. 

Brown Sugar: Adds moisture and a deep caramel flavor to the vegan oat cookies. Use dark or light brown sugar, depending on your flavor preference; dark has a more robust molasses flavor than light. 

Cane Sugar: Helps achieve a crispy outer edge on the cookies and contributes to their sweetness. Opt for organic cane sugar for the most vegan-friendly version. 

Vanilla Extract: Adds a rich, aromatic flavor to the vegan oatmeal cookies recipe. Use pure vanilla extract for the best taste. For a slightly nutty finish, use almond extract instead. 

Old Fashioned Rolled Oats: Also known as rolled oats, these oats provide the cookies with a hearty texture and nutty flavor. For the best consistency, use old fashioned rolled oats rather than instant oats. For a plant protein-rich substitute, use quinoa flakes in place of the oats. 

Vegan Chocolate Chips: Dairy-free chocolate provides the classic chocolate chip cookie experience while keeping the healthy oatmeal chocolate chip cookies vegan and plant-based. Look for vegan or dairy-free chocolate chips in the baking or specialty health food section. Choose vegan milk chocolate for a sweeter flavor or dark chocolate chips for a richer flavor.

How to Make Vegan Oatmeal Chocolate Chip Cookies

• Prepare Flax Egg. Combine the ground flaxseed and water in a small bowl. Stir well and let it thicken for at least 5 minutes, creating a flax “egg.”

• Prepare Dry Ingredients. In a separate small bowl, combine the flour, baking soda, and salt. Whisk well and set aside. 

• Cream Sugar. Add the white sugar, brown sugar, and vegan butter to the bowl of a stand mixer fitted with a whisk attachment or to a large mixing bowl with a hand mixer. Beat the mixture on medium speed for 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl throughout the mixing time as needed.

• Add Flax Egg. Incorporate the flax “egg” and vanilla extract into the creamed sugar. Beat until well combined.

• Add Flour Mixture & Oats. Add the flour mixture and rolled oats to the mixer and stir them into the dough until just combined. 

• Fold In Chocolate Chips. Remove the bowl from the mixer and pour in the chocolate chips. Using a spatula, fold the chocolate chips into the batter.

• Chill Dough. Cover the mixing bowl tightly with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least one hour or as long as 24 hours. 
• Prepare Dough. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Scoop the batter with a cookie scoop, aiming for about 2 tablespoons in size, and place the scoops onto the parchment paper. There is no need to flatten the dough, as it will spread while baking! Leave at least 2 inches between each cookie so they can spread when baking.

• Bake. Bake the cookies for 13 minutes, until golden brown on the edges. Then remove them from the oven. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire cooling rack. Before eating, let them cool for another 10 minutes, or until the texture is set.

Recipe Pro-Tips

• Properly prepare the flax egg. Let the flaxseed meal and water mixture sit for at least 5 minutes. This allows the flax egg to thicken and ensure it binds properly with the ingredients to achieve the desired chewy texture. 
• Measure ingredients accurately. For the best results, use a kitchen scale to measure the ingredients. This ensures accuracy and consistency and will lead to the best vegan oatmeal cookies.
• Chill the dough. Don’t skip this crucial step! Chilling the dough in the refrigerator for at least one hour (or up to 24 hours) enhances the flavors and prevents the cookies from spreading too much during baking. 
• Use a cookie scoop. A cookie scoop ensures uniform-sized cookies that will bake more evenly. Aim for about 2 tablespoons of dough per cookie and don’t flatten the dough when you add it to the lined baking sheet; the cookies will spread as they bake.  
• Watch the baking time. Bake the cookies until the edges are golden brown, for about 13 minutes. The centers may look slightly underbaked, but they will set as the cookies cool, ensuring a soft and chewy texture.

Recipe Mix-Ins

Below are optional additions you can make to this vegan cookie recipe to make it your own! 

• Raisins: Add a chewy sweetness that pairs well with the oats and chocolate chips. Fold in ¾ cup of raisins when you add the vegan chocolate chips or as a substitute for them.
• Chopped Nuts: Provide a delightful crunch and additional flavor to the healthy chocolate chip oatmeal cookies. Fold in about ½ cup of chopped walnuts, pecans, or almonds when you add the chocolate chips. 
• Shredded Coconut: Adds a subtle sweetness and extra chewiness to the cookies. Fold in about ½ cups of unsweetened shredded coconut when you add the chocolate chips or as a substitute for them.
• Dried Fruit: Provides a pop of flavor and color to the oatmeal chocolate chip cookies vegan recipe. Dried cranberries, cherries, or chopped apricots work well. Fold in about ½ cup of chopped dried fruit of choice during the final mixing step.

Serving Suggestions

These oatmeal cookies are a vegan treat perfect for a snack or dessert! Dip them into your favorite hot or cold beverage or pair them with ice cream for the ultimate indulgence – like some of our favorite recipes below: 

Storage Directions

• Storage: Store cooled leftovers in an airtight container separated by pieces of parchment paper to keep them from sticking. Keep at room temperature to maintain their soft and chewy texture for up to 3-5 days. For longer storage, keep them in the refrigerator for 7-10 days. 
• Freezing: Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe, airtight container. Store in the freezer for up to 3 months. 
• Reheating: Thaw frozen cookies on the counter for 15-30 minutes or in the refrigerator for a few hours. If desired, warm them in the oven at 300ºF for 5-10 minutes to restore their freshly baked taste and texture.

More Vegan Cookie Recipes

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