A classic chocolate chip oatmeal cookie made vegan. It’s a true crowd-pleaser that’s so easy and delicious!
Preheat oven to 350 degrees.
Flax eggs: If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 6 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, 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 in mashed banana/flax egg, non-dairy milk or maple syrup, and vanilla.
Add dry ingredients: Add the flour, cinnamon, baking soda, and salt, mix well to combine scraping the bottom to make sure there are no flour clumps. Add in the oats and mix well. Lastly, add in chocolate chips, mix again.
Scoop dough: Line a cookie/baking sheet with a silpat or parchment paper. Scoop out rounded tablespoons of mixture and place on baking sheet about 1 1/2 inches apart.
Bake: Place 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
Store: Cookies can be stored in an airtight container on the counter for 5 days. They’ll keep longer if stored in the refrigerator for up to 2 weeks. You can freeze your cookies for up to 2 months (see notes).
*If baking with grams, flours vary widely, see this guide for flour conversions: Ingredient Weight Chart
Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 – 2/3 cup sugar, especially if using the maple syrup.
Try adding 1 tablespoon 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 and 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.
This recipe can easily be cut in half, or doubled, if needed.
How To Freeze Cookies:
To freeze baked cookies, let them cool completely, then place them in the freezer on a cookie sheet sheet until frozen. Once frozen, place the cookies in freezer bags or freezer safe container with parchment paper between the layers. Freeze cookies for up to 3 months.
To freeze unbaked cookies, simply place the shaped cookie dough balls 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. For more of my favorite cooking tools, shop my kitchen essentials.