After about a dozen trials and tweaks, (I wanted to get these cookies just right for you!), these vegan oatmeal chocolate chip cookies are finally here and ready for you to take a bite. They are everything I dreamed they would be: thick, chewy, slightly crisp on the edges, perfectly spread in the oven and loaded with chocolate chips. Plus, we get it all done without eggs or butter!
Why You’ll Love These Vegan Oatmeal Chocolate Chip Cookies
A treat with some substance. I do love classic vegan chocolate chip cookies, but adding oats to the mix makes them that much more satisfying. (They’d make a great breakfast just like my pumpkin chocolate chip oatmeal breakfast cookies!) The perfect texture. These cookies are thick and soft, but the edges get crisp in the oven and the middles are irresistibly chewy. Absolute perfection! Easy to make. Like vegan oatmeal cookies, these oatmeal chocolate chip cookies are a cinch to whip up. This is a great recipe to make when you are craving something sweet!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Solid coconut oil – If you don’t have coconut oil, you can substitute another oil that doesn’t solidify, but just know the cookies will spread more. Brown sugar – This adds moisture, colour and a depth of flavour. You can use dark or light. Flax eggs – Here’s how to make flax eggs. Old-fashioned oats – Also known as rolled oats. Use gluten-free certified oats if you need these chocolate chip oatmeal cookies to be gluten-free. Gluten-free 1-to-1 baking flour – I like to use Bob’s Red Mill Gluten-Free 1-1 Baking Flour, but you can use regular all-purpose flour if you’re not on a gluten-free diet. Baking soda Ground cinnamon Sea salt – You can sprinkle some flaky sea salt on top of the cookies too if you’d like. Vanilla extract Pure cane molasses – This is optional but highly recommended if you have it on hand. It gives the cookies added moisture and great flavor. Vegan chocolate chips – I love mixing chocolate chips with chocolate chunks for a beautiful combination of textures, but you can use whatever you have!
How to Make Vegan Oatmeal Chocolate Chip Cookies
Mix the dry ingredients. Sift the flour, baking soda, cinnamon and sea salt into a bowl and whisk to combine. Mix the wet ingredients. Cream the coconut oil and sugar on medium speed for 3 minutes. Beat in the flax egg and vanilla extract. Combine wet and dry. Beat the dry ingredients into the wet ingredients in two portions. Fold in the molasses, then the oats and chocolate chips. Chill. Cover the bowl and refrigerate for 1 hour. Form the cookies. Roll 2 tablespoon portions of dough into balls, then place them on a parchment-lined baking sheet 2 inches apart. Bake. Bake in a 350ºF oven for 14 minutes. Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
Weigh your ingredients if you can. It makes such a difference for your baked goods and makes human error a lot less likely! Let the flax egg set before using. You want it to be thick and egg-y before adding it to the recipe. This helps with the binding of the cookies! Don’t use quick or steel-cut oats. Old-fashioned oats are the perfect texture for oatmeal chocolate chip cookies because they thicken up the batter during the chill time and bake up perfectly to make these cookies delightfully chewy. Don’t over- or under-mix. Following the mixing times I provide makes a big difference. Since you’re not using butter here, the creaming process of the flax eggs, sugar and oil is crucial. Chill the dough. Don’t skip this step! This makes the difference between very spread out and thin cookies, cookies that spread perfectly, and cookies that don’t spread at all. Let the cookies cool before you eat them. The baking process will continue from the residual heat on the pan, helping them set without over-baking.
Variations
Add some dried fruit. Swap half the chocolate chips for raisins, dried cranberries, or dried cherries. Make them nutty. Or, try swapping half the chocolate chips in these oatmeal chocolate chip cookies for your favorite chopped nuts. Use a chopped chocolate bar. Using a chocolate bar instead of chocolate chips gives you more variation in texture, with little bits of chopped chocolate melting into the dough and bigger chunks providing big bursts of chocolate flavor.
How to Store
Once these vegan oatmeal chocolate chip cookies have cooled completely, place them in an airtight container and store at room temperature for up to 4 days.
Can I Freeze This Recipe?
You can freeze these chocolate chip oatmeal cookies for up to 3 months. Store them in an airtight container or freezer bag and let the cookies thaw at room temperature before serving.
More Vegan Cookie Recipes
Peanut Butter Banana Oatmeal Cookies Chai Sugar Cookies Kitchen Sink Cookies Gingersnap Molasses Cookies S’mores Cookies
Enjoy friends! If you make this oatmeal chocolate chip cookies recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
