my FAVORITE vegan oatmeal chocolate chip cookies have crisp edges, chewy centers and are chockfull of chocolate! Dairy-Free, Plant-Based.
It’s my birthday today!! To celebrate, we’re making my favorite vegan oatmeal chocolate chip cookies!! For this special occasion (if I do say so myself hehe), I thought it’d be so tasty to make something I think about all the time. Like, how many times a day do you think about cookies? Once, twice, maybe even thrice?
Well, in my household, we think & talk about cookies at least 10x a day. Okaaaaaay, you dragged the truth outta me. Erik and I think about cookies at least 25x a day.
I know, we’re utter and total Cookie Fiends.
No shame! It’s just… cookies are more than a treat in our household; cookies are a way of life. And ever since I started baking/testing/eating vegan cookies—scratch that—vegan oatmeal cookies, I’ve been kind of obsessed with making the perfect vegan oatmeal chocolate chip cookie.
Back in March, I shared (and you loved, loved, loved) my Best Gluten Free Oatmeal Chocolate Chip Cookies. Many of you ate all the oatmeal chocolate chip cookies and asked me if there was a way to lighten up the recipe so you could EAT MORE.
I played with applesauce, vegan yogurt, avocados (okay, I totally didn’t have the cookie balls to do that, so scratch that), and simply dropping the amount of coconut oil in that recipe. But alas, that was not to be.
So I thought back to some of my favorite vegan oatmeal cookies: Chewy Healthy Oatmeal Chocolate Chip Cookies, Almond Butter Oatmeal Chocolate Chip Cookies, and Vegan Double Chocolate Chip Chewy Oatmeal Cookies. One common denominator in those oatmeal cookies? A secret ingredient… More on that later. 😉
My Favorite Vegan Oatmeal Chocolate Chip Cookies!
Let’s just say, that’s what I incorporated to make up for this less-oil business, and let’s just say that you’ll be happy with the perfectly chewy, perfectly crisped-edge delight that are my favorite vegan oatmeal chocolate chip cookies!
Are you ready to learn how to make the most amazing vegan oatmeal chocolate chip cookies? (And learn what the secret ingredient is?) Let’s do it!
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 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!
>>RELATED: Healthy Oatmeal Cookies | Thin Crispy Vegan Chocolate Chip Cookies | Vegan Sesame Tahini Cookies
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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Vegan Oatmeal Chocolate Chip Cookies We Love
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My Favorite Vegan Oatmeal Chocolate Chip Cookies! (Dairy-Free)
- Prep Time: 25 mins
- Cook Time: 13 mins
- Total Time: 38 minutes
- Yield: 12-16 (mine made 14 cookies) 1x
- Diet: Vegan
Description
Vegan Oatmeal Chocolate Chip Cookies: my FAVORITE vegan oatmeal chocolate chip cookies have crisp edges, chewy centers and are chockfull of chocolate! Dairy-Free, Plant-Based.
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
- Category: Desserts, Snacks
- Method: Bake
- Cuisine: American
Keywords: vegan oatmeal chocolate chip cookies
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Hi! May I use unbleached all-purpose flour for this recipe instead of oat flour?
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!
Can i omit the coconut sugar or will that affect the texture of the cookies?
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?
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.
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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!
These are my husbands new all time favorite cookie ever! Thanks for the great recipe. It’s the best vegan cookie recipe I’ve ever followed. I add cinnamon and nutmeg as well.
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That’s so wonderful to hear!! 🙂 It’s absolutely my pleasure. Love the addition of nutmeg. 😉
These are soooo good! Everyone in my family loved them. I used half sunflower butter and half almond butter for a neutral taste, also added some unsweetened coconut, and a bit of extra salt. So yummy 🙂
★★★★★
Thanks Isa!! Oooh, sunflower butter + coconut + more salt sounds amazing!! So glad you loved it!
I really enjoy this fast easy recipe!
I found the first batch a bit dry and a tad sweeter than I wanted so, I made a flax egg to add some moisture and I used 1 Tbsp of erythritol and 1 Tbsp of coconut sugar
Thank you very much for sharing ☺️
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Two flax eggs proved to be too moist so…1 flax egg and 1 Tbsp of ground flax is going to be my next batch .
Yay! I’m so happy to hear you enjoyed the recipe Kim!
Wow, wow, and wow!!! These cookies are phenomenal!! I am so impressed with your recipe!!! I made them for the first time tonight and they are excellent!!
That’s awesome, Jaime!! I’m seriously beaming over your enthusiasm! Since this is my favorite vegan oatmeal cookie recipe, you know I’m especially pleased! 🙂 Thanks for taking the time to let me know. Can’t wait to see what you try next!
Wow, so easy and so yummy!!
My only complaint is that I could not stop eating them.
★★★★★
Best complaint to have!! .. What a tasty “problem”… 😉 So happy you enjoyed my recipe, Jillian!
Can you use almond flour instead oat flour? Will I need to ash just anything if I do? Also, can I use store syrup vs. natural…it’s all I have.
Hi Wendy! 1) Not sure… since it’s a small amount of oat flour, you might be able to get away with it, but I can guarantee ideal results. Also, try increasing the amount by 1-2 tablespoons. 2) I’m not sure what you mean by store syrup? Pancake syrup?
This was my first recipe of yours and these are probably the best cookies I’ve ever made. One because they are so delicious and two it feels so good to have a healthier version. I’m so glad I found you and look forward to the next!! Thank you!!
★★★★★
Hi Alison! Ooh, how exciting!! Thank you so much for your kind compliments & for your excitement. 🙂 <— This is what makes my job WORTH IT! Healthified treats, here we come! I can’t wait to see what you try next. Happy baking!
These taste amazing! My only issue is they are a bit flaky. What do I need to add more of? I tripled the to send to my daughters and roommates for finals week.
Hi Cherie! Aww how sweet of you! Hm, hard to say without being there, especially with a tripled recipe. Did you make any ingredient substitutions?
These look amazing! I’m out of flaxseed, can I use an egg instead?
Hi Holly! I haven’t tried it myself, but it should be fine. Happy baking! 🙂
Would the almond butter suffice without the oil for those of us who are oil free PBWF?
Hi Mindy! I haven’t tried it, but it would definitely change the consistency of the cookie quite a bit. If you do try it out, let me know how it goes!
Made this for the second time today. I love that it’s so much healthier than my other go-to recipe for CCC and just as good! Thanks, Demeter!
★★★★★
Woohoo! I am so happy to hear it Michelle! . Thank you for taking the time to stop by and let me know the good news!
I am taking your lead and baking these cookies on my birthday. These cookies are definitely my favorite recipe now. I wanted to omit oil so I used pumpkin puree. I’m so happy to report that it works completely fine! The pumpkin is completely undetectable but I was going to be okay with it otherwise because I am a huge pumpkin monster! Thank you again for this wonderful recipe!
★★★★★
Ooh, Happy Birthday, Michelle! 🙂 Also—pumpkin monster?!? LOVE it!! Same. So cool to hear that pumpkin can just be snuck right into these without any discernible taste. Enjoy!
What would the effect of smooth natural peanut butter be, va. Almond butter?
Hi Terrence! You could definitely use PB in this recipe. 🙂
I made it today and it may be my “favoriter” CCC recipe because it’s so much healthier than my go-to CCC recipe. 2tbsp oil versus 3/4 cups! For the oil, I used canola which is what I have. Also used brown sugar instead of coconut, agave nectar instead of maple syrup, and hemp instead of coconut or almond milk. The recipe gave me 11 cookies and I have the same exact medium cookie scoop that was in your link. I had 2 and I am thinking this cookie would be a pretty legit breakfast because it has oats! Who agrees with me?! .
★★★★★
Happy birthday and thanks for a wonderful recipe!
★★★★★
Aw thank you Michelle! .
Haha that’s awesome Michelle! . So happy you enjoyed the recipe—and I am totally into cookies for breakfast!
I just made a batch of these cookies and they are fantastic! I know they will disappear fast!
★★★★★
Woohoo! Oh I’ll bet they will—they don’t last long in my house, that’s for sure!
Delicious and I love the texture! I am adding these to my holiday baking rotation!
★★★★★
Yay! I know you’re going to love them Lauren! .
These cookies are amazing! We are gluten-free and it can be difficult to create cookies that taste great and have such great flavor. So glad we found your recipe!
★★★★★
Thank you Toni! . So glad to have you!
some delicious cookies! I’m thinking we could sub Earth Balance spread for the almond butter and skip the walnuts, to make nut free?
★★★★★
I haven’t tried the earth balance sub here, but I know other readers have done that with my brownies with good results. Sunflower seed butter or soy butter would also work. Let me know how it goes!
I am so glad that I found this recipe. It’s healthy and it’s a cookie…what not to love or enjoy. .
★★★★★
Exactly! . Happy baking Sonal!
These look amazing! They are sure to become my family’s most ‘favoriter’ cookie!
★★★★★
Woohoo! I am so happy to hear it Beth! .
These look so good! Love that you used almond butter to make them!
★★★★★
Thanks Julia! It really adds a wonderful flavor and texture. .
I’m just like you. I think about cookies all the time! There’s nothing better than homemade cookies. These chocolate chip oatmeal cookies bring two of my favorite cookies together so I don’t have to decide between oatmeal or chocolate chip.
★★★★★
Haha glad to meet another fellow cookie lover! .. And yes! Now we can enjoy all the cookies at once!
I have a cupboard FULL of vegan chocolate chips waiting for the PERFECT recipe. This is absolutely perfect! My kids are going to flip when they come home from school and find a batch of delicious vegan cookies waiting for them!!
★★★★★
Aww sounds like you’ve got some lucky kids! Hope they enjoyed the cookies! .