Vegan Oatmeal Chocolate Chip Cookie Recipe for Chewy Treats

There’s nothing quite like the warm, comforting aroma of freshly baked cookies wafting through your kitchen. If you thought going vegan meant sacrificing nostalgic desserts, think again!

This vegan oatmeal chocolate chip cookie recipe delivers everything you love: crispy edges, chewy centers, a hearty dose of oats, and plenty of rich, melty chocolate chips—all with zero dairy or eggs. Whether you’re baking for a special treat, packing lunchbox snacks, or just craving something sweet with your afternoon coffee, these cookies will quickly become your go-to.

What sets these cookies apart is their simplicity and versatility. Using pantry staples, you can whip up a batch in under 30 minutes.

Plus, the recipe is totally customizable to suit your tastes and dietary needs. Read on for everything you need to know to make the ultimate vegan oatmeal chocolate chip cookies, along with handy tips, nutrition info, and delicious serving suggestions!

Why You’ll Love This Recipe

• Wholesome Ingredients: Packed with fiber-rich oats, these cookies offer a satisfying chew and lasting energy.
• Easy to Make: No fancy equipment or hard-to-find ingredients—just one bowl, a spoon, and your oven.
• Totally Vegan: No dairy, no eggs, and easily adaptable for gluten-free or soy-free diets.
• Irresistible Texture: Crispy on the outside, soft and chewy on the inside, with gooey chocolate in every bite.
• Family-Friendly: Kids and adults alike will adore these cookies. Perfect for lunchboxes, parties, or cozy nights in.
• Customizable: Add your favorite mix-ins like nuts, dried fruit, or seeds for endless flavor combos.

Ingredients

Equipment

• Mixing bowls (one large, one small)
• Measuring cups and spoons
• Whisk
• Sturdy spoon or spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. In a small bowl, make your flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons warm water. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, combine melted coconut oil, brown sugar, and cane sugar. Whisk until smooth and glossy.
4. Add the thickened flax egg, non-dairy milk, and vanilla extract. Whisk again until fully combined.
5. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon.
6. Add the dry ingredients to the wet mixture. Stir with a spoon or spatula until just combined—do not overmix.
7. Fold in the rolled oats, vegan chocolate chips, and nuts (if using). The dough will be thick and chunky.
8. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden and the centers look just set. Do not overbake; cookies will continue to firm up as they cool.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Gluten-Free Option: Substitute your favorite gluten-free all-purpose flour blend and ensure oats are certified gluten-free.
• Oil-Free Variation: Replace melted coconut oil with unsweetened applesauce for a lower-fat cookie (texture will be softer).
• No Coconut? Use vegan butter or another neutral oil in place of coconut oil.
• Lower Sugar: Reduce the sugar by 1/4 cup, or replace some with coconut sugar for a subtle caramel flavor.
• Mix-ins: Try dried cranberries, chopped dates, pumpkin seeds, or shredded coconut for new flavors and textures.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage.

For perfectly chewy cookies, slightly underbake and let them finish setting on the baking sheet. If you love your cookies crispier, bake an extra 1-2 minutes.

Nutrition Facts

Nutrition values are approximate and may vary based on ingredient brands and substitutions.

Serving Suggestions

• Classic Milk & Cookies: Pair these cookies with a glass of your favorite chilled non-dairy milk, such as oat, almond, or soy.
• Ice Cream Sandwiches: Spread vegan ice cream between two cookies for a decadent treat.
• Dessert Platter: Arrange with fresh fruit, vegan peanut brittle, and vegan fruit dip for a crowd-pleasing party tray.
• Coffee Break: Enjoy with your morning cup of coffee or tea for a cozy start to the day.
• Lunchbox Treat: Pop one into lunchboxes for a sweet midday pick-me-up.
• Holiday Gifts: Stack in a mason jar, tie with ribbon, and gift to friends or family.

Conclusion

Homemade vegan oatmeal chocolate chip cookies are proof that plant-based baking can be every bit as delicious, nostalgic, and satisfying as the classics you grew up with. This recipe is not only a breeze to make, but it also welcomes creativity—so go ahead and tailor the mix-ins and flavors to your heart’s content.

Whether you’re a veteran vegan, a curious home baker, or simply looking for a treat everyone will love, these cookies will quickly earn a permanent place in your recipe box.

If you enjoyed this recipe, be sure to explore more sweet and savory vegan delights. Try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a naturally sweet dessert, savor easy homemade bread from our Vegan Bread Machine Recipe for Soft, Delicious Loaves, or browse our collection of Soy Free Vegan Recipes for Delicious Plant-Based Meals for more inspiration.

Happy baking, and let me know in the comments how your cookies turned out!

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