My Vegan Oatmeal Chocolate Chip Cookies are the ultimate treat! They’re sweet, chocolatey and wonderfully chewy on the inside. Made in just one bowl, these hearty cookies are filled with delicious chocolate goodness. You can enjoy them fresh out of the oven or freeze the dough for a later snack.

Ingredients needed for these Vegan Oatmeal Chocolate Chip Cookies:

Ground Flax Seeds + Water: Ground flax seeds mixed with water create a gel-like mixture that acts as a vegan-friendly egg substitute in baking. This combination adds binding properties to the cookie dough, helping to hold everything together without the need for eggs.
Coconut Oil: Serves as the fat component in these cookies, adding moisture and a subtle coconut flavor to the dough. It helps contribute to a soft and tender texture in the finished cookies.
Sugar: Not only adds sweetness but also plays a crucial role in the texture and browning of the cookies. It caramelizes during baking, creating a golden exterior and contributing to a satisfying crunch.
Maple Syrup: Enhances the sweetness of the cookies with its rich and distinct flavor. It also adds moisture to the dough, resulting in cookies that are soft and chewy.
Vanilla Extract: Brings a warm and comforting flavor to the cookies, enhancing their overall taste profile. It complements the sweetness and adds depth to the cookie dough.
Rolled Oats: Provide texture and a hearty, chewy bite to the cookies. They contribute to the rustic and wholesome character of the cookies, making them more substantial and satisfying.
Oat Flour: Made from finely ground oats, serves as the gluten-free flour base for these cookies. It adds a tender crumb and enhances the oat flavor, making the cookies rich and flavorful.
Baking Powder: It’s a leavening agent that helps the cookies rise during baking, giving them a light and airy texture. It ensures that the cookies have a nice lift without spreading too thin.
Baking Soda: Works alongside the baking powder to leaven the cookies. It reacts with acidic ingredients like maple syrup, helping to create a delicate balance of flavors and textures in the cookies.
Fine Sea Salt: Enhances the flavors of the cookies by balancing out the sweetness and bringing out the other ingredients’ nuances. It adds depth and complexity to the overall taste experience.
Vegan Chocolate Chips: Provide bursts of rich chocolate flavor throughout the cookies. They melt slightly during baking, creating gooey pockets of chocolate that make every bite irresistible.

How to make these Oatmeal Vegan Chocolate Chip Cookies

Preparing the Flax Egg: Combine ground flax seeds with water and let the mixture sit for about 10 minutes until it thickens into a gel-like consistency. This flax egg will act as a binder in place of traditional eggs.
Mixing Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, sugar, maple syrup, and vanilla extract until well combined. This creates a sweet and flavorful base for the cookie dough.
Incorporating the Flax Egg: Add the prepared flax egg to the wet ingredients mixture and stir until smooth. The flax egg helps bind the ingredients together and adds moisture to the dough.
Combining Dry Ingredients: In a separate bowl, combine the rolled oats, oat flour, baking powder, baking soda, and fine sea salt. Stir well to ensure even distribution of the leavening agents and salt throughout the flour mixture.
Combining Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive cookie dough forms. Be careful not to overmix, as this can lead to tough cookies. The dough should be thick and slightly sticky.
Adding Vegan Chocolate Chips: Gently fold in the vegan chocolate chips into the cookie dough. You can add as many or as few chocolate chips as you prefer, ensuring they are evenly distributed throughout the dough.
Forming Cookie Dough Balls: Scoop tablespoons of the cookie dough and roll them into balls using your hands. Place the dough balls onto a parchment-lined baking sheet, leaving some space between each cookie for spreading during baking.
Baking the Cookies: Preheat your oven to 190°C (375°F) and bake the cookies for 10-12 minutes or until the edges are golden brown. The centers should still be slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoying the Cookies: Once cooled, these vegan chocolate chip cookies are ready to be enjoyed! Serve them with a glass of non-dairy milk or pack them up for a delightful snack on the go.

Mix-ins

Dried fruit: Swap out the chocolate chips for dried fruit like raisins, cranberries, or apricots for a chewy, fruity burst in every bite.
Nuts: Toss in ¾ cup of chopped walnuts, almonds, or pecans for added crunch and a nutty flavor.
Peanut butter: For a delicious twist, substitute the vegan butter with creamy peanut butter for extra richness and flavor.
Spices: Enhance the warmth of your cookies by adding a pinch of nutmeg or cinnamon for a cozy, comforting taste.
Chocolate: I love using vegan semi-sweet chocolate chips from brands like Enjoy Life, Trader Joe’s, or Costco. Alternatively, chop up a dairy-free dark chocolate bar for a rich, decadent touch.
Seeds: Incorporate ¼ cup of chia seeds or flaxseeds for added nutrition and a slight crunch.
Coconut: Mix in ½ cup of shredded coconut for a tropical flair that complements the oats beautifully.
Caramel pieces: Add vegan caramel bits for a sweet surprise that melts in your mouth.
Sunflower seeds: Toss in some sunflower seeds for a nut-free option that still adds texture and a mild flavor.

Substitutions:

Almond flour: Use all-purpose flour, oat flour, or a gluten-free flour blend if preferred.
Baking soda: Baking powder can be used in a pinch, but use about 1.5 teaspoons to achieve the same leavening effect.
Salt: If you’re on a low-sodium diet, you can omit the salt, though it does enhance flavor.
Maple syrup: Agave syrup, brown rice syrup, or date syrup can be used as alternatives for natural sweetness.
Coconut oil: Substitute with any neutral oil like vegetable oil or canola oil, or use vegan butter for a similar texture.
Vanilla extract: Use almond extract or another flavored extract for a different twist on the flavor.

Make-Ahead

You can easily prepare your Vegan Gluten-free Oatmeal Chocolate Chip Cookies in advance with a few simple tips:

Make the cookie dough ahead of time and refrigerate it for up to 3 days in an airtight container.

For longer storage, portion the dough into balls and freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer bag for up to 3 months, and bake them straight from frozen, adding a few extra minutes to the baking time.

To streamline your baking process, you can pre-measure and store the dry ingredients in a sealed container. Chilling the dough for at least 30 minutes will enhance the cookies’ texture and flavor.

Finally, once baked, store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months, ensuring you always have a delicious treat on hand!

Tips for Perfect Vegan Chocolate Chip Oatmeal Cookies

Use high-quality vegan chocolate chips for the best flavor.
Ensure the coconut oil is melted but not too hot when mixing with other ingredients.
Feel free to customize the cookies by adding chopped nuts or dried fruits along with the chocolate chips.

This Vegan Oatmeal Chocolate Chip Cookie Recipe is a delightful treat for any occasion. They are soft, chewy, and bursting with chocolatey goodness. I hope you enjoy making and sharing these cookies with your loved ones.

Serving options and ways to enjoy these Oatmeal Chocolate Chip Vegan Cookies

With a glass of non-dairy milk (almond milk, oat milk, soy milk)
As ice cream sandwiches with dairy-free ice cream
Arranged on a cookie platter for parties or gatherings
Crumbled over dairy-free yogurt or vegan ice cream
Packaged as gifts or party favors
Taken on a picnic or outdoor adventure

Other recipes you might like

Vegan Oatmeal Chocolate Chip Cookies

Valerie Lee

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings cookies

Calories 150 kcal

Equipment

Oven

Ingredients

Wet ingredients

1 tablespoon ground flax seeds (5 g) + 3 tbsp water (23 ml)
1/2 cup coconut oil 65 g
1/2 cup sugar 50 g
1/4 cup maple syrup 60 ml
1 teaspoon vanilla extract 2 ml

Dry ingredients

1/4 cup rolled oats 30 g
1 1/2 cup oat flour 150 g
1 teaspoon baking powder 2 g
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
vegan chocolate chips

Toppings

vegan chocolate chips

Instructions

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a small bowl, prepare the flax egg by mixing together the ground flax seeds and water. Let it sit for about 10 minutes until it thickens.
In a large mixing bowl, combine the melted coconut oil, sugar, maple syrup, and vanilla extract. Mix well until smooth.
To the wet ingredients, add the prepared flax egg and stir until fully incorporated.
In another bowl, whisk together the rolled oats, oat flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a wooden spoon until just combined. Be careful not to overmix.
Stir in vegan chocolate chips to your desired amount.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan chocolate chip cookies!

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for up to a few days. They can also be frozen for longer storage.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 48gProtein: 5gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 220mgPotassium: 155mgFiber: 2gSugar: 25gCalcium: 73mgIron: 1mg

Keywords chocolate chip cookies, chocolate oatmeal cookies, healthy recipes, vegan desserts

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