Vegan Oatmeal Chocolate Chip Cookies
Posted: 05/15/25
Updated: 05/16/25
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Soft and chewy oatmeal cookies packed with chocolate chips and made completely vegan! These cookies are deliciously sweet, with crisp edges and chewy centers, and the absolute best balance between earthy oats and rich chocolate.
What We Love About This Recipe
- Easy to make, simple ingredients, perfect results. We love everything about these vegan oatmeal chocolate chip cookies!
- A few simple ingredient swaps take classic oatmeal chocolate chip cookies and turn them into an egg-free, dairy-free vegan sweet treat you can really sink your teeth into.
- Flavored with caramelly brown sugar, earthy oats, and rich chocolate chips, these cookies are absolutely divine. Besides that, they’re deliciously soft and chewy, with slightly crisp edges. The best cookie texture!
Cheryl’s Tips
- Take the cookies out of the oven just when the edges begin to brown. They’ll cook a little more as they rest on the cookie sheet, so taking them out of the oven too late will give you drier, crunchier cookies. Totally fine if that’s your goal, though!
- When you flatten the cookie dough scoops, be careful not to make them too thin! The thinner they are, the faster they’ll bake and the crunchier they’ll be. They’re more susceptible to burning when they’re super thin, too.
More Delicious Vegan Desserts
- Vegan Cookie Dough
- Tangy Vegan Lemon Bars
- Vegan Apple Pie
- The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
- Vegan Oatmeal Cookies
- Creamy Vegan Coconut Cream Pie
- Vegan Marshmallows
- Healthy-ish Apple Nachos
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Vegan Oatmeal Chocolate Chip Cookies
Soft and chewy oatmeal cookies packed with chocolate chips and absolutely no dairy or eggs!
cookies
Ingredients
- 1 cup quick oats
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon fresh baking soda
- ½ teaspoon salt
- ½ cup vegan butter at room temperature
- ½ packed cup light brown sugar
- ¼ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan milk of choice
- ⅓ cup vegan chocolate chips
Equipment
- medium mixing bowl
- whisk
- Large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- Silicone spatula
- large cookie sheet
- Parchment paper
- Cookie scoop with release handle
- Refrigerator
- Oven
- Spatula
- wire cooling racks
Instructions
- Add 1 cup quick oats, ¾ cup all-purpose flour, 1 teaspoon cinnamon, ½ ½ teaspoon fresh baking soda, and ½ teaspoon salt to medium mixing bowl. Whisk dry ingredients together until well blended. Set aside.
- Add ½ cup vegan butter, ½ packed cup light brown sugar, and ¼ cup granulated white sugar to large mixing bowl. Mix ingredients together on medium speed until fully creamed into light, fluffy mixture, approximately 2 to 3 minutes.
- Once butter and sugars are creamed together, add dry ingredients to mixture, mixing on low speed just until dry ingredients are incorporated. Be careful not to overmix.
- With mixer on low speed, add 1 teaspoon pure vanilla extract, 1 teaspoon apple cider vinegar, and 1 tablespoon vegan milk of choice to mixing bowl. Continue mixing ingredients until just incorporated into crumbly cookie dough.
- Set mixer aside. Add ⅓ cup vegan chocolate chips to bowl and gently fold chocolate chips into cookie dough.
- Line large cookie sheet with parchment paper. Use cookie scoop with release handle to scoop cookie dough into individual portions, each approximately 1 tablespoon. Pack dough into cookie scoop tightly.
- Release scoop of cookie dough onto cookie sheet. Repeat with remaining cookie dough, leaving 2 inches between each scoop.
- Gently press each scoop of cookie dough flat with palm of hand. Be careful not to make cookies too thin.
- Once all cookies have been flattened, place cookie sheet in refrigerator. Refrigerate cookies 15 minutes.
- While cookies chill, preheat oven to 350° Fahrenheit.
- After 15 minutes, transfer cookie sheet from refrigerator to preheated oven. Bake chilled cookies 12 to 15 minutes or until cookies are firm with lightly-browned edges.
- Carefully remove cookie sheet from oven and set aside. Let cookies cool 5 minutes, then carefully transfer cookies to wire cooling rack(s). Let cookies cool completely, then serve as desired.
Notes
- Storage: Keep cookies in an airtight container up to 7 days.
Nutrition Information
Serving: 1 cookie | Calories: 186kcal | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.04g | Total Carbs: 27g | Fiber: 1g | Sugar: 16g | Net Carbs: 26g | Vitamin C: 0.01mg | Sodium: 208mg | Potassium: 49mg | Calcium: 22mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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