Vegan Oatmeal Chocolate Chip Cookies
Vegan Oatmeal Chocolate Chip Cookies are made with simple pantry staples and are packed with oats and chocolate chip goodness for an easy-to-make treat everyone will love!
These vegan oatmeal chocolate chip cookies bring back all the cozy nostalgia of classic chocolate chip cookies with oatmeal — soft, chewy, tender, and full of rich flavor in every bite!
Made with wholesome oats and melty chocolate chips, they’re so delicious that friends, family, and coworkers won’t even guess they’re completely vegan. This easy transitional dessert is perfect for sharing, gifting, or treating yourself.
Serve them warm with a tall glass of chilled non-dairy milk — watch them vanish in minutes! They also make wonderful homemade gifts when boxed up with a pretty bow.
Ingredients You’ll Need
This vegan oatmeal chocolate chip cookie recipe uses wholesome pantry staples. It’s incredibly flexible, so feel free to swap ingredients based on what you have!
- Oats — old-fashioned rolled oats for classic chew (quick oats work too, but the texture will be softer)
- Flour — light spelt, all-purpose, oat, pastry, or white whole wheat all bake up beautifully
- Sugar — coconut sugar for caramel notes or organic cane sugar for lighter color (or a mix of both)
- Cinnamon — optional but recommended for warm, cozy flavor!
- Baking soda — for lift and spread (baking powder works as a backup)
- Salt — just a pinch to balance sweetness (optional, but enhances everything)
- Coconut oil — at room temperature for easy mixing (vegan butter is a great alternative; for oil-free use unsweetened applesauce!)
- Banana or flax egg — mashed ripe banana is my favorite for moisture and sweetness; flax egg (1 tbsp flax + 3 tbsp water) works too
- Unsweetened almond milk or pure maple syrup — milk for neutral moisture, maple for extra sweetness (use whichever you prefer)
- Vanilla extract — pure vanilla for that classic cookie aroma
- Dark chocolate chips — Ghirardelli 72% or Enjoy Life for rich chocolate flavor (mini chips melt beautifully)
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How To Make Vegan Oatmeal Chocolate Chip Cookies
Follow these simple steps, and you’ll have fresh homemade cookies in no time! I’ve added a few step-by-step photos so you’ll know what to expect in your own kitchen (plus, who doesn’t love yummy cookie dough photos!). Happy baking :)
Preheat the oven. Heat oven to 350 degrees F.
Combine the wet ingredients first. In a large bowl, stir the sugar and coconut oil until creamy smooth. Stir in the vanilla and banana/flax egg until light and well blended.
Stir in the dry ingredients. Add in flour, baking soda, and salt, and mix well (above left). Next, stir in the oats and chocolate chips (see below left).
Scoop and bake. Scoop up large, rounded tablespoons of dough and place them on a cookie sheet lined with a silicone mat or parchment paper, about 1 1/2-2 inches apart (below right). Bake in the oven for 10-13 minutes.
Once your cookies cool, you’re ready to enjoy!
Recommended Equipment: I love this Silpat or parchment paper to line my baking sheets. And using a 3-tablespoon trigger cookie scoop (<affiliate links) helps keep the cookies uniform when scooping.
Tips For The Best Vegan Cookies
- Use room-temperature ingredients (especially coconut oil) for smooth mixing.
- Start with less liquid if your banana is very ripe — add more milk or maple syrup if the dough feels too dry.
- Cookies spread and firm up as they cool — don’t overbake!
How to Store & Freeze
These oatmeal chocolate chip cookies store and freeze beautifully. Whether you’re storing the baked cookies or dough for later!
Baked Cookies
- Counter: Store in an airtight container at room temperature for up to 5 days — they stay soft and chewy.
- Refrigerator: Keep in an airtight container for up to 2 weeks (great if you want them to last longer).
- Freezer: Cool completely, then freeze in a single layer on a sheet until solid (1–2 hours). Transfer to freezer bags or containers (layer with parchment paper to prevent sticking). Lasts 2–3 months. Thaw at room temperature or eat straight from the freezer (they’re delicious chilled, too!).
Unbaked Cookie Dough
- Refrigerator: Store dough in an airtight container for 4–5 days — bake fresh as needed.
- Freezer: Scoop into 1½-inch balls, freeze on a sheet until solid, then transfer to a freezer bag/container. Bake straight from frozen — add 2–3 extra minutes to the recipe time (no thawing required).
More Vegan Cookie Recipes!
- 1 Bowl Peanut Butter Cookies (Quick One-Bowl Treats)
- Vegan Snickerdoodles (Cinnamon-Sugar Classics)
- Almond Butter Cookies (4 Ingredient Bliss)
- Almond Flour Salted Pecan Sandies (Nutty Chocolate Crunch)
- Chocolate Chip Cookies (Classic Gooey Favorite)
- Coconut Macaroons (Chewy Tropical Bites)
If you try this easy cookie recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
Print
Vegan Oatmeal Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: Makes 24 cookies 1x
- Diet: Dairy-Free, Vegan
Description
These chewy vegan oatmeal chocolate chip cookies are made with oats, chocolate chips, and simple pantry staples and ready in under 30 minutes — perfect for healthy snacks, breakfast, or dessert!
Ingredients
- 3/4 cup (156g) coconut oil, at room temp (use vegan butter or unsweetened applesauce)
- 3/4 cup (150g) coconut sugar or organic cane sugar
- 1/2 large banana, mashed (or 2 flax eggs, see instructions)
- 1/4 cup (60ml) unsweetened almond milk or pure maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 cups (153g) spelt flour (all-purpose, pastry, oat, and white whole wheat ok too)*
- 1 heaping teaspoon cinnamon
- 1 teaspoon baking soda (baking powder also works)
- generous pinch of salt
- 2 1/2 cups (240g) oats, old-fashioned or quick
- 1 cup (175g) dark chocolate or carob chips (I love Enjoy Life)
Instructions
Preheat oven to 350 degrees.
Flax eggs: If using flax eggs, combine 2 tablespoons flaxseed meal with 6 tablespoons water in a small bowl. Set aside for at least 10 minutes to gel up. If using a banana, mash it in a small bowl as smoothly as possible and set aside.
Cream together oil & sugar: In a large mixing bowl, combine coconut oil and sugar, mix well, making sure there are no lumps of oil.
Add wet ingredients: Add mashed banana/flax egg, non-dairy milk, and vanilla.
Add dry ingredients: Pour in the flour, cinnamon, baking soda, and salt, and mix well to combine, scraping the bottom to ensure there are no flour clumps. Add in the oats and mix well. Lastly, add the chocolate chips and mix again.
Scoop dough: Line a cookie/baking sheet with a Silpat or parchment paper. Scoop out rounded tablespoons of the mixture and place on a baking sheet, about 1 1/2 inches apart.
Bake: Place the baking sheet in the oven and bake for 10 – 13 minutes, until lightly browned around the edges. Remove from oven, let cool a few minutes and enjoy.
Makes approx. 24 cookies
Notes
*If baking with grams, flours vary widely; see this guide for flour conversions: Ingredient Weight Chart
Adjust the amount of sugar to suit your taste. These would still be great, but a little less sweet, using 1/2–2/3 cup of sugar, especially if using maple syrup.
Try adding 1 tablespoon of molasses for another layer of flavor.
When measuring flour, never scoop it out of the bag or container with the measuring cup. Instead, spoon it into your measuring cup and level it off with the back of a knife.
To achieve a delicious, super-soft, chewy texture, just slightly under-bake the cookies. Over-baked oatmeal cookies tend to be hard, losing their chewy texture.
I usually cook these cookies for 10 min. max., but ovens vary, so you may need an extra minute or two. Cookies will look slightly underdone after 10 minutes, but will change appearance after a few minutes of cooling and be perfect.
The dough is soft, chunky, and pretty sticky. Using a cookie scoop will keep the mess to a minimum. It also keeps the cookies uniform, helping them to bake evenly.
Store: Cookies can be stored in an airtight container on the counter for 5 days. They’ll keep for up to 2 weeks if stored in the refrigerator. You can freeze your cookies for up to 2 months.
How To Freeze Cookies:
To freeze baked cookies, let them cool completely, then place them on a cookie sheet in the freezer until frozen. Once frozen, place the cookies in freezer bags or a freezer-safe container with parchment paper between the layers. Freeze cookies for up to 3 months.
To freeze unbaked cookie dough balls, place them on a baking sheet and freeze until solid. Place frozen dough balls in a freezer bag or freezer-safe container. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 12-15 minutes.
Recommended Equipment: I love this Silpat or parchment paper to line my baking sheets. And using a 3-tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Method: bake
- Cuisine: American
FOLLOW TSV on Facebook, Instagram, Pinterest, YouTube, or subscribe (email) for more recipes and inspiration! ♥︎
Just made these cookies and they are delicious!
Just did your recipe and it’s so good.
YAY, enjoy! Thanks for sharing, Ame!
These are delicious! I found this recipe this morning (and I’m actually chewing on one as I type 😂). I’ve tried so many other vegan choc chip oat cookies and they’re so dense but these are light and super moist. This is now saved in my favourites, thank you :)
Just made this cookies and they are delicious :)
I added only 120g sugar but still think it’s a bit too sweet for me. Can I add even less for my next attempt? Also, if I reduce the amount of oil (and sugar) but the rest of the ingredients remain the same, will that affect the texture? I like how crunchy and soft it is now but would love it more if I can use less oil.
Thank you so much for this :)
I made them with oat flour and put in walnuts raisins and chocolate chips 😋 very tasty a bit crumbly but I think it’s on me for putting in extra stuff these are my go to from now on! I’m wondering if I can use chickpea flours as my son doesn’t eat grains🤔
Thank YOU for this recipe😋
I found this recipe back in July and I make them constantly! I have my family making them too and none of us are vegan (but I am dairy free). I use whole wheat flour, applesauce, banana, coconut sugar and this time tried pumpkin pie spice instead of cinnamon and it’s very faint but I love it! How could I make these with more of a pumpkin flavor? :) thanks!
Okay seriously these are the BEST cookies ever!! I’ve made them probably like 10 times since discovering this recipe over the summer. All of my non vegan friends are obsessed with them!
Thanks for sharing, Shadin! Cheers to 10 more times! :)
Thank you! These are AMAZING! Simply perfect. I actually replaced the chocolate chips with raisins, but I don’t think that there’s any way that this recipe could ever be anything but the best!
I made exactly as the recipe stated with a lesser amount of sugar and they didn’t spread at all when baking :( came out as cooked cookie balls. Do you know why this could have happened? Love all of your recipes (Your snickerdoodles are my family’s favorite!)
You may try to flatten and shape them a bit before baking. I’ve had that happen too, when sometimes they turn out more like mounds – still delicious – but not flat as you may expect. Hope that helps!
You used less sugar I imagine. I followed this recipe to the T & had amazing outcome with my cookies.
My daughter made them a few weeks ago and I was really impressed. I made them this afternoon. Super easy and really delicious. My new go-to chocolate chip cookie recipe. They must be healthy – they have oatmeal in them :)