These are truly the best soft & chewy Vegan Oatmeal Chocolate Chip Cookies you will ever make. They taste just like the ones you would buy at a bakery so no one will know they are secretly eggless & dairy-free!
A few months ago I made the best Vegan Oatmeal Cream Pies. In fact, when serving it to my friends (who taste test all my recipes) they said they were the best thing I've ever made.
This oatmeal chocolate chip cookie recipe is adapted straight from that recipe. It has the same amazing flavor but is a little less soft, a little chewier, & filled with a whole lot of chocolatey goodness!
Ingredients:
Ingredient notes:
- Rolled Oats: I used Bob's Red Mill Gluten-Free Rolled Oats for this recipe and highly recommend them!
- Vegan chocolate chips: I used Pascha 85% Dark Chocolate Chips for this recipe. They're some of my favorite chocolate chips to bake with (you may recognize them from my Pumpkin Chocolate Chip Cookies). I especially love that they're not too sweet!
- If you can't find them, other vegan brands I like are Thrive Market brand or Enjoy Life. I also ove Theo Dark Chocolate Bars broken into chunks like I used in my Vegan Chocolate Chip Cookies.
How to make vegan oatmeal chocolate chip cookies
Cream butter & sugar
This step is super important to bring structure into the cookie dough as creaming the butter and sugar incorporates air into the dough. Don't skip it for a truly chewy cookie texture!
Add in flax egg & vanilla
Once you add the flax egg and vanilla, mix them into the bowl of creamed butter and sugar for about 30 seconds.
Add dry ingredients
This includes flour, rolled oats, baking soda, cinnamon, and salt. I always add the flour first and then pile the rest of the ingredients on top before mixing. This makes it easy to make these oatmeal CC cookies in one bowl!
Chill dough 30 minutes- 1 hour
I have tried these vegan oatmeal cookies with chilling the dough and without and honestly, either works for this recipe.
That being said, chilling the dough did lead to a slightly chewier texture AND a slightly sweeter-tasting cookie, so I highly recommend it. All you need is 30 minutes-1 hour of chill time to make a huge difference in the cookie texture and flavor.
Scoop & bake
For this recipe, I decided to use my large 3 Tablespoon cookie scoop to really get that bakery-style oatmeal cookie. Most of my cookie recipes use a 1.5 Tablespoon scoop, so these cookies are about double the size.
For large cookies (3 Tablespoons scoop) you'll want to bake the cookies for 13-15 minutes. If you choose to make smaller cookies (1.5 Tablespoons scoop) you only want to bake the cookies for 10-11 minutes for the best chewy texture.
Also, make sure to bake the cookies on a parchment paper-lined baking sheet for the best results!
Let cool & enjoy!
These cookies will come out of the oven pretty soft and get much chewier as they cool. Once they are done baking, I recommend letting them cool on the baking sheet for 5 minutes.
Then, move them to a cooling rack to continue cooling for another 10 minutes before serving. They will still be warm & have melty pools of chocolate, but will also be chewy and not as puffy will this extra cooling time.
FAQ & Tips:
Definitely! Just use a 1:1 Gluten-free baking flour like this one from Bob's Red Mill. Please note, you must use a flour meant for a 1:1 substitution for this recipe. Using almond flour, coconut flour, or other flour alternatives will NOT work for this recipe.
Also, while I used gluten-free oats for this recipe, just make sure the oats you are using are gluten-free too.
The brown sugar in these cookies is actually pretty crucial to provide the acidic ingredient needed to interact with the baking soda. If you substitute the brown sugar, the cookies may have a slightly weird flavor and also won't spread as much.
For that reason, I don't recommend making these cookies refined sugar-free.
Leftover cookies can be stored in a closed container at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.
I highly suggested storing cooked Oatmeal CC Cookies in the freezer to maintain the chewy texture. Just remove them from the freezer 30 minutes-1 hour before serving to defrost.
I also recommend storing the cookies between layers of parchment paper so they don't stick together.
Definitely! In fact, adding dried cranberries, pecans, or even dried coconut are all fun ways to add flavor to these cookies.
If you're looking for a cookie recipe with all of those things added already, I highly suggest checking out my Vegan Breakfast Cookies.
I can't for you to try these perfectly chewy Vegan Oatmeal Chocolate Chip Cookies. They're soft, filled with pools of dark chocolate, and better than your favorite bakery cookie too. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter room temperature
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt *add up to ½ teaspoon if using unsalted butter
- ½ cup vegan chocolate chips
Instructions
- Before making the cooke dough, make the flax egg by mixing the ground flaxseed and water in a small bowl and setting aside for later.
- To make the dough, add the room temperature vegan butter, brown sugar, and white cane sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 1 minute).
- Next, add in the flax egg and vanilla bean paste and mix together for about 30 seconds.
- Add the all-purpose flour, rolled oats, baking soda, cinnamon, and salt to the mixing bowl. Make sure to add the flour first and then add the other ingredients on top. Then, mix everything together using an electric mixer until a thick cookie dough forms.
- Add 6 Tablespoons (60 grams) of the chocolate chips to the cookie dough and use a spatula or spoon to fold them into the dough. Then, cover the bowl of cookie dough with plastic wrap and add it to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated up to 24 hours.
- About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
- Use a large cookie scoop (3 Tablespoons) to scoop out 10 evenly sized cookies and place them onto the baking sheet. Make sure to space the cookies at least 2 inches apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 5-6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
- Before baking the cookies, take the additional 2 Tablespoons of chocolate chips and add them on top of the cookie dough balls.
- Then, add to the tray of cookies to the oven to bake for 13-15 minutes. If making smaller cookies (about 1.5 Tablespoon cookie scoop) reduce the baking time to 10-12 minutes. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. The cookies will still be very thick, but this makes them slightly chewier. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Let the cookies cool on the baking tray for about 5 minutes. Then, move to a wire rack to continue cooling. Once cooled, serve & enjoy!
Notes
- I used this large 3 Tablespoon cookie scoop to make these cookies.
- I used Pascha 85% Dark Chocolate Chips for this recipe. They're some of my favorite chocolate chips to bake with and I love that they're not too sweet.
- Leftover cookies can be stored in a closed container at room temperature for 3-4 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.
- I highly suggested storing cooked Oatmeal CC Cookies in a closed container between layers of parchment paper in the freezer to maintain the chewy texture. Just remove them from the freezer 30 minutes-1 hour before serving to defrost.
- You can substitute chocolate chips with any other filling such as dried cranberries, dried coconut, or other fruits/nuts.
Sharon says
Can I substitue the AP flour for whole flour?
Megan says
Assuming you mean whole wheat? If so, yes but it will slightly change the texture.
Nina says
I did and used whats instructed above but it didnt spread like in the picture
Megan says
Sorry to hear that! They definitely should spread quite a bit, did you measure the flour in grams? If you measured in cups you may have added too much flour to the dough. Alternatively, you may want to check your baking soda is active as that's what helps these cookies spread quite a bit. Let me know if I can help troubleshoot :).
Silvia says
This is oatmeal chocolate chip cookie recipe is holy grail status in my book. So simple and comes out perfect every time. Kudos!
Megan says
Love hearing that! Thanks for the review 🙂
Rebecca says
YUM! These cookies came out perfect. I used Mykonos vegan butter and Bob’s Red Mill 1:1 Gf flour.
Thanks Megan!
Megan says
SO happy to hear that- they're one of my favorites and I love hearing they worked gluten-free too!