These Vegan Oatmeal Chocolate Chip Cookies are soft and chewy with crispy edges and packed with healthy proteins and fiber from oats. They are super-easy healthy cookies that can make a delicious on-the-go breakfast.
You will love these vegan oatmeal cookies. They are perfect for a kid’s lunchbox, busy mornings, or a simple fulfilling snack in the afternoon. They are similar to my Vegan Gluten Free Oatmeal Cookies and my Blueberry Oatmeal Cookies, but loaded with chocolate chips and even crispier and chewier inside.
The Secret Of Vegan Oatmeal Cookies
These vegan oatmeal cookies taste like classic oatmeal cookies but vegan. They have the same chewy texture and crispy edges. It’s hard to believe they are dairy-free and egg-free. The secret is the combination of white sugar and brown sugar. Brown sugar keeps the cookies moist and chewy, while white sugar adds a crispy texture to the edges.
Adding flax eggs to my vegan cookies not only works as a fantastic egg replacer and binder, but it also gives cookies the best chewy texture. So, let me share how to quickly whip up a batch of these easy chocolate chip oatmeal cookies.
Ingredients and Substitutions
All you need to make these chewy breakfast cookies are:
- Ground Flaxseeds – Feel free to use ground brown flaxseeds or golden flax meal, both work. Combined with water, this makes a flax egg, an easy egg replacer. It can be replaced with ground chia seed or swap the whole flax egg for a store-bought egg replacer.
- Old-Fashioned Rolled Oats or quick oats. Both options work well, but quick oats have a finer texture and won’t provide as much texture.
- All-Purpose Flour or white spelt flour. We didn’t try all-purpose gluten-free flour, but I am confident it will work well.
- Cinnamon – for its light flavor.
- Baking Soda – to give them just a little rise
- Vegan Butter – plant-based butter is essential to bring the fat element necessary for the prefect texture. You can
- Soft Brown Sugar and White Sugar – The combination of soft brown sugar and white sugar is crucial for the crispy outside. For a sugar-free version, try sugar-free crystal sweeteners, like allulose.
- Vanilla Extract – While optional, this ingredient adds a delicious taste.
- Vegan Chocolate Chips – I like my chocolate chips dark – over 70%. For sugar-free cookies, pick a version made with alternative sweeteners.
How To Make Vegan Oatmeal Chocolate Chip Cookies
These oatmeal cookies are very simple to put together with my recipes, and you don’t have to be an expert baker to succeed with this recipe. I’ve tuned it to perfection after dozens and dozens of batches!
Cookie Flavor Variations
You can use this recipe to create different oatmeal cookie flavors. Replace the chocolate chips with one or a combination of the suggested ingredients below:
- Chopped pecans
- Chopped walnuts
- Unsweetened shredded coconut
- Dried cranberries or dried raisins
- Pumpkin seeds
- Vegan milk chocolate chips or vegan white chocolate chips – brands like enjoy life has a great range.
More Vegan Oatmeal Cookie Recipes
If you like this recipe, you’ll love these other vegan breakfast cookie recipes.
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
Vegan Oatmeal Cookie Dough
- 1 ½ cup Old-Fashioned Rolled Oats - (note 1)
- 1 cup Dairy-Free Dark Chocolate Chips
- 1 cup All-Purpose Flour - (note 2)
- ½ teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt - if vegan butter is unsalted
- ½ cup Dairy-Free Butter (Unsalted) - softened (note 3)
- ½ cup Soft Brown Sugar - (note 4)
- ¼ cup Sugar
- 1 teaspoon Vanilla Extract
Flax egg
- 1 tablespoon Flaxmeal - (note 5)
- 2 ½ tablespoons Water - lukewarm
Instructions
- Prepare the flax egg in a small bowl. Whisk ground flaxseeds and water. Set aside for 10 minutes or until a gel-like texture forms.
- In a large mixing bowl, stir together flour, oats, cinnamon, baking soda, and salt.
- In another bowl, add the softened vegan butter, brown sugar, and sugar. Beat with an electric beater or the paddle attachment of a stand mixer until creamy and smooth – about 90 seconds.
- Pour the flax egg and vanilla extract and stir for a few seconds until incorporated.
- Stir the dry ingredients into the bowl until a creamy cookie batter forms. Stir in the chocolate chips.
- Cover the bowl and store the cookie dough for 30 to 60 minutes in the fridge.
- Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper and lightly grease them with coconut oil or vegan butter. Set aside.
- Scoop out 2 tablespoons of batter, roll it between lightly greased hands into a ball, and place it onto the prepared cookie sheet. Press them slightly with your hand to flatten the ball.
- Repeat with the remaining cookie dough, leaving some space between each ball as the cookies expand in the oven.
- Bake in the center rack of the oven for 15-18 minutes or until golden brown and crispy on the edges.
- Cool down on the cookie sheet for 10 minutes, they are still soft and hot, and that's normal. They firm up as they cool down. When easy to handle, slide a spatula under each cookie and transfer them to a wire rack before eating.
Perfect cure for my cookie cravings! They’re so satisfying and I don’t feel guilty eating them. Thanks for the recipe!
These cookies are seriously good! I followed the recipe exactly and they came out perfect. I will definitely be making them again and again.
I’m always looking for healthy snacks and these fit the bill perfectly. They’re delicious.
These cookies are the bomb! I can’t believe they’re vegan..
soft and chewy. I love the crispy edges too. They’re like little bites of heaven!
I’m so glad I found this recipe! These cookies are so easy to make and they taste amazing. I’m going to try making them with different flavors next time. I want to try your cranberry suggestion. Do you have to add more liquid to make it work?