These Vegan Oatmeal Chocolate Chip Cookies are delicious and easy to make! They only require 10 ingredients and they require no chill time. And they are full of brown sugar and cinnamon and bake up super chewy. The perfect cookie!
I love oatmeal cookies! Whether its Vegan Peanut Butter Oatmeal Cookies or Oatmeal Coconut Chocolate Chip Cookies, I love them all. I love the chew and the flavor the oats add.
And these Vegan Oatmeal Chocolate Chip Cookies are the most classic of the bunch. These cookies have everything I love about a chocolate chip cookie like my Coconut Oil Chocolate Chip Cookies, plus chewy rolled oats.
They have a crisp edge with a super chewy interior and plenty of vegan chocolate chips. So, say hello to your new favorite oatmeal cookie.
Jump to:
Why You'll Love This Recipe
- This cookie recipe is super easy so its perfect for beginners.
- These cookies only require 10 simple ingredients and no chill time!
- And they are dairy-free and eggless, so anyone can enjoy them.
- They are full of vegan chocolate chips.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: My favorite kinds of vegan butter for baking are Earth Balance Soy-Free Baking Sticks, or Country Crock Plant Butter Sticks.
Old-Fashioned Rolled Oats: Be sure to use old-fashioned rolled oats for these cookies! Using quick or instant oats will change the texture.
Brown Sugar: Brown sugar gives these Vegan Oatmeal Chocolate Chip Cookies a molasses background flavor.
Baking Soda: Baking soda helps these cookies spread and also gives them their chewy texture.
Vegan Chocolate Chips: I consider myself a chocolate chip expert because I make so many Vegan Chocolate Chip Cookies. And I love Enjoy Life chocolate chips, but they are pretty expensive. So, check your store-brand chocolate chip ingredients! Most store-brand chocolate chips in my area are vegan and they are more affordable.
Step-by-Step Instructions
Step 1. First, cream the vegan butter and sugar together until its well combined. Then, add the non-dairy milk and vanilla and mix until combined.
Step 2. Next add the rolled oats, flour, cinnamon, baking soda and salt and mix until combined.
Step 3. Now, add the vegan chocolate chips and stir to distribute.
Step 4. Finally, use a 3 tablespoon cookie scoop to scoop cookie dough balls onto a parchment-lined baking sheet and bake in a 350* oven for about 15 minutes. And serve!
Recipe FAQs
To store, place the cookies into an airtight container and keep them at room temperature for up to 3 days.
Or freeze for up to a month.
Instant oats absorb too much liquid, too quickly. They can make your cookies crumbly instead of moist and chewy.
Vegan oatmeal cookies are usually made with non-dairy butter, brown sugar, flour, oats, baking soda, and salt. And, instead of eggs, they usually contain non-dairy milk, applesauce, or a flax egg!
Expert Recipe Tips
For soft and chewy cookies, take them out of the oven when the edges are just golden brown. The middle of the cookies will be slightly underdone which will make them soft and chewy and delicious!
For evenly sized cookies, be sure to use a cookie scoop!
Looking for More Easy Vegan Desserts?
If you tried this Vegan Oatmeal Chocolate Chip Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Oatmeal Chocolate Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or stand mixer with paddle attachment
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter, room temperature
- 1 Cup Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups Old Fashioned Rolled Oats see note
- ¾ Cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Vegan Chocolate Chips
Instructions
- Preheat your oven to 350* F. Line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer, using the paddle attachment, cream the vegan butter and sugar until well combined and fluffy.8 tablespoon Vegan Butter, room temperature, 1 Cup Brown Sugar, tightly packed
- Add the non-dairy milk and vanilla and mix until well combined. The mixture may look broken here, and that's okay.3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add the oats, flour, cinnamon, baking soda and salt. Mix on low until combined.1 ½ Cups Old Fashioned Rolled Oats, ¾ Cup All-Purpose Flour, 1 teaspoon Ground Cinnamon, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the chocolate chips mix until distributed.¾ Cup Vegan Chocolate Chips
- Use a 3-tablespoon cookie scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet. Be sure to leave at least 2 ½ inches of space between each cookie.
- Bake the cookies in a 350* oven for 13-15 minutes, or until the cookies are golden at the edges. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat with the remaining cookie dough.
Kim says
Great recipe! My cookies turned our chewy and crispy, just the way I like! Love the addition of the oats because of the texture!