These are hands down the BEST vegan oatmeal chocolate chip cookies I've ever tasted! They're chewy with crispy edges and loaded with oats and chocolate in every bite.
Chocolate chip cookies have always been my favorite. My dad used to make them when we were little and they'll forever be the best cookie on the planet. But sometimes you want something a little bit jazzier. A bit more adult if you will. That's where these bad boys come in (and these tahini chocolate chip cookies too). They're the ultimate, absolutely scrumptious, and seriously most delicious vegan oatmeal chocolate chip cookies EVER. And I can't wait to show you how to make them!
What Makes These the Perfect Oatmeal Chocolate Chip Cookies
I don't think I could dream a more perfect cookie if I tried. They're everything that I love about oatmeal chocolate chip cookies, just without the eggs and dairy.
- The texture you want in an oatmeal cookie. Chewy in the middle, crispy on the outside. Yes!
- A cookie everyone can eat. These oatmeal chocolate chip cookies are vegan and gluten-free, so they’re perfect for baking when you’re serving mixed eaters. (Bonus: they’re free of refined sugar too!)
- Super chocolatey. These cookies are made with a generous amount of chocolate so even though they’re wholesome, they totally taste like a treat.
What You'll Need
We're keeping the ingredient list fairly simple for these vegan oatmeal chocolate chip cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cashew butter – I love using cashew butter in cookies because it provides a lovely chewy texture and a really nice flavor. Any other nut/seed butter will work in its place.
- Maple syrup – My favorite sweetener on the face of the earth! Feel free to swap honey or double the amount of coconut sugar.
- Flax egg – Here's how to make a flax egg.
- Coconut sugar – This helps with the texture of the cookies, making them chewier rather than fluffy.
- Vanilla
- Quinoa flour – Learn more: how to use quinoa flour for baking and cooking.
- Oats – Make sure to use old-fashioned/rolled oats, not quick oats.
- Baking soda
- Salt
- Dark chocolate – Chopped up dark chocolate is my favorite thing to add to cookies, but of course, chips work as well!
How to Make Vegan Oatmeal Chocolate Chip Cookies
These cookies are so darn easy to make. Just one bowl, about 15 minutes and boom you're done.
- Beat the wet ingredients. Mix the nut butter, syrup, flax egg, sugar, and vanilla until smooth.
- Mix the dry ingredients. Stir in the dry ingredients, then fold in the chocolate chips.
- Form the cookies. Scoop the dough onto a lined baking sheet and gently flatten.
- Bake. Place the pan in the oven and bake at 350ºF for about 10 to 12 minutes, or until they're golden brown and slightly crispy on the outside.
Variation Ideas
You don’t want to make big changes to this recipe or you’ll throw off the ingredient ratios and they won’t work out. But here are some changes you can safely make.
- Add nuts. Swap a portion of the chocolate chips with chopped pecans, walnuts, or almonds for some crunch.
- Fold in dried fruit. Another fun swap is adding raisins, dried cranberries, or cherries in place of some (or all) of the chocolate.
- Give them a little sweet-and-salty contrast. When your vegan oatmeal chocolate chip cookies are fresh out of the oven, sprinkle some flaky sea salt over the tops.
Storage Instructions
- Room temperature: Once the cookies cool completely, transfer them to an airtight container and keep them at room temperature for 3 to 4 days.
- Freezer: You can freeze these vegan oatmeal chocolate chip cookies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature or warm them gently in the microwave.
More Vegan Chocolate Chip Cookies to try
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup cashew butter/almond butter
- ¼ cup maple syrup
- 1 flax egg
- 2 tbsp coconut sugar
- 1 tsp vanilla
- ¼ cup quinoa flour
- 1 cup rolled oats
- ½ cup of chocolate chips
- ½ tsp baking soda
- Pinch of salt
- Flaked sea salt to garnish (optional)
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a bowl, beat together the nut butter, syrup, flax egg, sugar, and vanilla. Once smooth, stir in the flour, oats, chocolate chips, baking soda, and salt.
- Scoop the dough onto the baking sheet. Gently flatten and place in the oven. Bake for 10 – 12 minutes until golden brown. Remove from the oven and sprinkle with flaked salt if desired. Allow the cookies to cool for a few minutes before transferring them to a cooling rack.
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