Dairy free oatmeal cookies are the best dessert to hit your vegan cookie jar!
Your soon-to-be favorite vegan oatmeal chocolate chip cookies boast crispy edges, mouthwatering chewy centers and oozing melted vegan chocolate! No dairy.
What makes for the very best vegan oatmeal chocolate chip cookies? Nay, my favorite vegan oatmeal chocolate chip cookies? Is it the crispy edges, the chewy interior, or the just-right amount of oats?
Maybe it’s the oat to chocolate chip ratio, or just the right amount of sweetness to satisfy, but not overwhelm? Or, perhaps it’s just the right amount of oil to create an indulgent vegan oatmeal chocolate chip cookie, but not too much to leave your tummy hurting?
Well, today’s vegan oatmeal chocolate chip cookies are truly my favorite for all of the above. Did I also mention today’s dairy free oatmeal cookies have no dairy in them? Heehee.
Take a break with me, check out all of the yummy vegan oatmeal cookie delights we have in store, and get your bake on. You ready? Let’s do it!
A little while ago, I shared my Best Gluten Free Oatmeal Chocolate Chip Cookies. Y’all absolutely loved them, said they were truly the best ever… but you wanted me to lighten that recipe up a bit so you could EAT MORE.
So I reduced the oil, swapped it for a super secret ingredient (shhh… don’t tell anyone, there’s more on this later!), and created today’s perfectly chewy, perfectly crisped-edge oatmeal chocolate chip cookies that will soon be your favorite!
how to make vegan oatmeal chocolate chip cookies
Learn how to make the best vegan oatmeal chocolate chip cookies in just a few simple ‘n easy steps!
preheat
Preheat the oven to 350°F. Line a medium or large baking sheet with parchment paper.
whisk dry ingredients
Add all dry ingredients to a large mixing bowl: rolled oats, oat flour, flaxseed, cinnamon and salt. Whisk all ingredients together until thoroughly mixed.
whisk wet ingredients
Add all the wet ingredients into a medium mixing bowl: coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk altogether until well mixed.
combine
Combine the wet and the dry ingredients! Simply pour the wet mixture over the dry mixture, then stir and fold until well mixed. Fold in vegan chocolate chips and walnuts. Feel free to skip the walnuts if ya don’t like ‘em.
scoop cookie dough
Using my favorite cookie scoop, scoop and drop balls of oatmeal cookie dough onto the prepared baking sheet. Dot with vegan chocolate chips. Then, use a fork to flatten the cookies to as thick as you’d like them.
bake, cool and enjoy!
Bake for about 12 minutes, then cool and enjoy the best vegan oatmeal chocolate chip cookies ever!
the secret ingredient for vegan oatmeal chocolate chip cookies
What makes for best vegan oatmeal chocolate chip cookies? Simply put, my secret ingredient: creamy almond butter. I’m always searching for the perfect way to cut down on oil and increase healthy, nutrient-rich ingredients. Cue the entrance music for almond butter.
Almond butter is a wonderful placeholder for coconut oil because it includes naturally occurring oil (ahem, almond oil), and adds a creamy, rich flavor to these vegan oatmeal chocolate chip cookies.
Tip: I wouldn’t recommend subbing the 2 tablespoons of coconut oil in this recipe with even more almond butter because that would make the oatmeal cookie dough stickier, thicker and decrease the beautiful spread of these vegan cookies while baking.
delightfully crispy edges, chewy centers & bursting with chocolate. my favorite vegan oatmeal chocolate chip cookies!
recommended tools for the best vegan oatmeal chocolate chip cookies
Here are my favorite tools to make my even favoriter (yep, I just did that) vegan oatmeal chocolate chip cookies! Click the link below to explore.
- Vegan Chocolate Chips– These vegan chocolate chips are one of my absolute faves. They taste so milky, perfectly sweet and they melt beautifully. If you’re looking for a refined sugar-free chocolate, trying chopping up this paleo chocolate to use in place of vegan chocolate chips!
- Creamy Almond Butter– this almond butter is vegan and free from added ingredients. Also try making homemade almond butter to use in this recipe.
- Medium Cookie Scoop– I’ve tried cookie scoops far and wide (and crappy). If I bought any more cookie scoops, I might need to start a factory. These are by far the best, most durable and, well, scoopable of them all.
- Ground Flaxseed | Coconut Sugar | Coconut Oil: all three of these ingredient are staples in my vegan pantry. I use these ingredients in nearly all of my vegan dessert recipes!
So, my fellow Cookie Fiends Friends, what do you think? Are you as pumped up as I am to make ALL the vegan oatmeal chocolate chip cookies?!? I’m so excited to head into the kitchen with you & whip up all these tasty vegan cookies for the ones we love (including ourselves)!! Be sure to let me know what you think in the comments below—I absolutely love hearing from you. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Yummy Vegan Oatmeal Cookies!
- Easy Vegan Oatmeal Cookies
- Vegan Oatmeal Raisin Cookies
- Cinnamon Oatmeal Cookies
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Cranberry Cookies
- Vegan No Bake Cookies
My Favorite Vegan Oatmeal Chocolate Chip Cookies!
- Total Time: 38 minutes
- Yield: 12-16 (mine made 14 cookies) 1x
- Diet: Vegan
Description
Dairy free oatmeal cookies are the best dessert to hit your vegan cookie jar! Your soon-to-be favorite vegan oatmeal chocolate chip cookies boast crispy edges, mouthwatering chewy centers and oozing melted vegan chocolate! No dairy.
Ingredients
Dry Ingredients
- 1 cup old-fashioned, rolled oats
- 3 tablespoons oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 2 tablespoons ground flaxseed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoons melted coconut oil
- ¼ cup unsalted, natural creamy almond butter
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
Add-ins
- ½ cup vegan chocolate chips
- 2 tablespoons walnuts, chopped (optional)
Optional Toppings
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts, if using.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with chocolate chips. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.
- Bake for 10-14 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!
More Amazing Vegan Oatmeal Cookies
Notes
Where to Buy Ingredients: Coconut Sugar | Vegan Chocolate Chips or Refined Sugar Free Paleo Chocolate (make sure to chop before using) | Ground Flaxseed | try Homemade Oat Flour | Coconut Oil | Raw Walnuts
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could result in crumbly, fall-apart cookies.
Storing Notes: Store in an airtight container for 1-2 weeks. I like using this set of reusable bags to store my cookies. For on-the-go, I like using these sandwich-sized snack bags.
Recommended Tools: Small or Medium Cookie Scoop | 4 Event Kitchen Timer | My Favorite Prep Bowls | Glass Mixing Bowls | Unbleached Parchment Paper
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan oatmeal chocolate chip cookies, dairy free oatmeal cookies
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
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Catalina Pía says
Hey! I’ve just made these cookies! I activated the ground flax seeds in a mini bowl with a little water and let it sit for a few minutes though. I added this mixture to the wet ingredients and the mix became super sticky! The cookies turned out delicious!
★★★★★
Demeter | Beaming Baker says
Hi Catalina! That’s normal, as mixing the flax with water creates a flax “egg” that aids with binding when you bake the cookies. Happy baking! 🙂
Stephanie Molnar says
I used 1:1 Bob’s Red Mill instead of oat flour and did add a half tsp of baking soda some with two tsp chia seeds in lieu of flax (which I dislike the taste of in baked goods). They look and smell great!! Can’t wait to taste them.
Demeter | Beaming Baker says
Glad the subs worked for you, Stephanie! Happy baking! 🙂
Michele says
You don’t need baking soda or baking powder for this recipe?
Demeter | Beaming Baker says
Hi Michele! Nope, baking powder and soda are not needed here. 🙂
Jourdan says
I am really confused by these. Is it really supposed to be 1 cup of oats and only 3 tbsp of oat flour? Am I missing something?
Demeter | Beaming Baker says
Nope, you’re not missing a thing Jourdan. Those measurements are correct. Happy baking! 🙂
Jillian says
I made these with peanut butter instead of almond butter….as I was looking for a cleaner monster cookie option! They turned out great and worked perfectly! I even added a couple cleaner ‘smarties like’ treats to the tops and they were so good! So glad to have found this recipe!
Demeter | Beaming Baker says
Okay, now that sounds so good! I’m so happy you like the cookies, Jillian. And I love the sound of the swaps, too! 😋
C Kay says
Best oatmeal chocolate chip cookie ever! Thanks for sharing your secrets! (I used pecans instead of walnuts.)
★★★★★
Demeter | Beaming Baker says
Heck yeah!! I’m so happy that you loved it! You’re so welcome… and thank YOU for taking the time to let me know. Yum yum on those pecans!
Tia says
These are fantastic. I would have loved to follow the recipe direct but I had to sub a couple ingredients for what I had on hand. I did read the comments before and it looked like what I subbed had been done before. I did not have oat flour and to be honest didn’t feel like getting out the blender to make some from rolled oats so I subbed almond flour. Worked perfect. I also subbed applesauce for the oil and again was a perfect substitution. I agree with the comment above about these being perfect for breakfast. I used dark chocolate chips in mine so they were so rich and delicious. Very moist, and full of flavor! Thanks for a great foundational recipe using whole foods!
★★★★★
Demeter | Beaming Baker says
That’s so wonderful to hear, Tia! Really glad that the almond flour sub worked for you. 😊 And great to know the applesauce made a good sub for the oil! I’ll bet the dark chocolate chips tasted wonderful in these, too. 😉 Thanks for taking the time to share your kind words!
Kate says
Hi! I tried using almond flour but my cookies came out really dry and crumbly. Did you do anything differently when you substituted the almond flour?
Tia says
I followed the recipe exact with a straight across sub of almond flour to oat flour and I also subbed applesauce for oil. 🙂 maybe less baking time?
Brenda says
These are the best cookies ever. I am trying to be oil free so I used applesauce instead of coconut oil and I also added sunflower seeds instead of walnuts the second time I made them. These are delicious and you could make so many different variations of them.
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m so glad you’re enjoying the cookies Brenda! 😊 Good to know that the applesauce sub worked for you. Can’t wait to hear what you make next!
Debbie says
I made these last night. I didn’t have flaxseed or the coconut sugar but they still came out AMAZING and delicious. And…I ate them all. Now I have to bake a double batch today so I can share one or two with others. 🙂
Demeter – your recipes are the best! You are my go-to whenever I bake.
★★★★★
Christina says
Hi! May I use unbleached all-purpose flour for this recipe instead of oat flour?
Demeter | Beaming Baker says
Hi Christina! I haven’t tried it myself, so I can’t say for sure. If you do try it, let me know how they turn out!
Rachelle says
Can i omit the coconut sugar or will that affect the texture of the cookies?
Demeter | Beaming Baker says
I would not recommend leaving out the coconut sugar completely, as it will definitely change the texture. Are you looking for a lower sugar option, or just an alternative to coconut sugar?
Angela says
These are AMAZING! I was looking for a low sugar chocolate chip oatmeal cookie recipe and stumbled upon this. Much less sugar than anything else I’ve seen, but so much flavour. I used half the chocolate chips and substituted the oat flour for spelt flour. They are unbelievably delicious, and look forward to these becoming a staple in my home.
★★★★★
Demeter | Beaming Baker says
Thank you so much, Angela! 🙂 I love that you were able to use what you had on hand and still enjoy the results. Thank you so much for taking the time to let me know. Happy baking!