These Vegan Oatmeal Chocolate Chip Cookies are a delightful treat for anyone looking to indulge in delicious plant-based baking. Made with wholesome ingredients, these cookies are not only vegan but also incredibly tasty. The combination of chewy oatmeal and rich chocolate chips creates the perfect balance of flavors. Whether you follow a vegan lifestyle or simply want to try something new, this recipe will surely satisfy your sweet cravings. Grab your apron and get ready to bake these irresistible cookies!
There is nothing more comforting than vegan chocolate chip oatmeal cookies: they taste so much better when they’re vegan. There a lot of vegan oatmeal cookie recipes out there, but this one is particularly delicious.
I love to bake during the holidays, cookies always seem such a welcome gift. Nothing flashy, just vegan oatmeal cookies, some chocolate, some raisin. I have also baked some Linzer Cookies, which I love, and the texture is challenging for the vegan cook. If I want to show off, I might rustle up a batch of Florentines, their delicious chewy, poshness woos everyone at Christmas or if you give them as a gift.
I have also been working on a very special vegan cookbook, just cookies, and just one dough. You will be able to subscribe to that shortly and, best of all, it’s free! It’s a thank you for everyone’s ongoing support for this little foodie blog. For now, enjoy the photos that I spent some time on, but more importantly please: read on to see how to make delicious vegan chocolate chip oatmeal cookies.
Table of Contents
What are Vegan Oatmeal Cookies?
Of course, my best vegan oatmeal chocolate chip cookies are simply delicious, comforting, homely cookies, filled with old fashioned oats, sometimes (in this case) vegan chocolate chips and often walnuts or raisins. They have a chew middle and crispy edges: the perfect texture for a cookie.
They are a drop cookie, which means no moulding or rolling. They have a quick baking time so you can have a batch ready almost as soon as the craving has hit. Simple and yummy.
Ingredients and Substitutions
This recipe uses simple ingredients that we all have in our store cupboard.
- Oats or oatmeal. I like to use old-fashioned rolled oats but you can use quick oats. You could also use steel cut oats but they do have a coarser texture, so the overall cookie may be a little denser.
- Soft brown sugar and white sugar. One adds flavour and chewiness, the other adds a deeper sweetness and crispness. You could use coconut sugar instead.
- Flour. I use plain flour, you could use gluten free all purpose flour, or even oat flour for an additional oaty hit!
- Baking Powder
- Vegan Butter: use your favourite brand.
- Maple Syrup. Again this adds texture and chewy texture to the cookie, along with it’s distinctive flavour.
- Flax egg made with 1/2 tbsp ground flaxseed whisked up with 1 tbsp water.
- Vanilla Extract. I can’t think of any vegan cookies that don’t use vanilla extract!
- Dairy-free Chocolate Chips, vegan
- Walnuts (optional)
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
- In a large mixing bowl whisk the flour, salt and baking powder.
- Stir in one cup of the oatmeal.
- In a blender, whizz up the sugars and remaining oatmeal.
- Using a hand whisk, stand mixer or electric mixer, blend butter and maple syrup in a large bowl for a couple of minutes.
- In two lots, add the dry ingredients of flour, salt, baking powder and unprocessed oatmeal.
- Then mix in the flax egg, vanilla and sugar/oatmeal blended mixture.
- Fold in the chocolate chips and walnuts (if using).
- You will have a very stiff cookie dough. Note: if dough seems too thick or you still have patches of flour showing (you shouldn’t), add a little almond milk or non-dairy milk.
- Line a cookie sheet with parchment paper.
- Using a cookie scoop or spoon, scoop dough, dropping them onto the baking tray. You can make larger or small cookies, depending on how many you want to make.
- Side note: If you want your cookies to be a little more uniform, lightly dust your hands with flour, and roll between your hands into cookie dough balls.
- Gently flatten cookies a little.
- Bake cookies for between 10-12 minutes or until lightly golden brown.
- Leave to stand for a minute before placing on a wire rack to cool.
- These will keep for 7-10 days in an airtight container
Yes you can make the dough the night before: cover dough in the bowl with clingfilm and refrigerate.
Yes! Wrap tightly in clingfilm, then place in a ziplock bag and freeze for up to 2 months.
Try my other delicious vegan cookies
- The best Chocolate Chip Cookies, as large as saucers!
- Easy Vegan Shortbread
- Oatmeal Raisin Cookies
- Levain-style Cookies
- Tangy Lemon Cookies
Vegan Chocolate Chip Oatmeal Cookies
- Mixing Bowl x 2
- Electric Whisk
- Baking Sheets and Paper
- 1¼ cups Oatmeal - coarse
- 6 tbsp Brown Sugar - soft
- ⅙ cup White sugar
- ¾ cup Plain Flour - or Gluten Free
- ½ tsp Salt
- ¼ tsp Baking Powder
- 100 g Butter - vegan
- 1 tbsp Maple Syrup
- ½ tbsp Ground Flaxseed - whisked with 1 tbsp water
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips
- 1 cup Walnuts - or pecans, coarsely chopped
- Preheat oven to 180c.
- In a bowl, sieve together the flour, salt and baking powder. Add 1 cup of the oatmeal and mix.
- In a blender, process the white and brown sugars, along with remaining ¼ cup of the oatmeal, until fine.
- In a large bowl using hand whisk or food mixer, blend butter and maple syrup. Then add the blended oatmeal/sugar mixture in two lots until blended. Add flax egg and vanilla, mix for another minute.
- Incorporate the dry ingredients in two lots until thoroughly mixed, then, using a wooden spoon, fold in the chocolate chips and nuts. The mixture will be pretty stiff at this point.
- Roll the mixture into balls, you can make them as large or as small as you like, I like to make them slightly smaller than golf balls. Place them onto a lined baking sheet and flatten them down. They won’t spread out much during baking, so again you can choose to make them as chunky or flat as you want.
- Bake for between 10-12 minutes or until just turning light golden. Don’t overbake!Cool on a wire rack, then eat!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.