Vegan Oatmeal Chocolate Chip Cookies

These Vegan Oatmeal Chocolate Chip Cookies are chewy, and full of rich chocolate and textured granola. You won’t be able to eat just one!

Cookies are one of my favorite desserts and I love when they have oats added in them for a rough texture throughout the cookie. If you’re like me in this, then you also have to try my Monster Cookies, Delicious and Easy ANZAC Biscuits, and Chocolate Crinkle Cookies!

Stack of vegan cookies

You cannot tell these are vegan cookies

If you have been following me for awhile then you know that I eat a LOT of vegan food. And although I am not restricted to this diet, I have plenty of friends that have dietary restrictions. Whether that is gluten free, dairy free, vegan, etc. I am so particular on how things taste. And let me tell you it is not all rainbows and sunshine. I have tasted some vegan baked goods that taste like cardboard. You know that taste?

Well with this vegan oatmeal chocolate chip cookies recipe you do not have to worry! These taste just like regular oatmeal chocolate chip cookies. I can even guarantee that if you make them for an event and don’t tell anyone they’re vegan they will not be able to tell!

How to make Vegan Oatmeal Chocolate Chip Cookies

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for Vegan Oatmeal Chocolate Chip cookies

In a small bowl, whisk the ground flaxseed and water and set aside for 5 minutes to sit to make your flax egg.

Mixing a flax egg in a glass bowl

In a large bowl or stand mixer beat the butter and sugar together until fluffy.

Butter and sugar mixed in a glass bowl

Next, mix in your flax egg, and vanilla and scrape the sides as needed.

Flax egg and vanilla added to the wet ingredients

After that add in your flour, oats, baking soda, cinnamon, and salt into the mixer with the wet ingredients and mix until everything is combined.

Dry ingredients added to cookie dough

Then add the chocolate chips and stir in by hand.

Chocolate Chips added to the cookie dough

Once the dough is finished being made, then chill it in the fridge for 30 minutes.

While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

After the dough has chilled, scoop about 1.5 tablespoons of dough and roll into a ball and then slightly flatten onto the parchment paper.

Cookie dough balls on a pan before baking

Bake the cookies for 10-12 minutes, mine took the full 12 minutes but every oven is different.

Then, remove the cookies from the oven and let them cool.

Vegan oatmeal Chocolate Chip Cookies baked on a baking sheet

Once cooled, serve and enjoy!

Plate of vegan oatmeal chocolate chip cookies

Recipe Variations

What if I am not a vegan?

My diet isn’t fully vegan and as I mentioned earlier, with these cookies you cannot tell the difference! However there might be a couple things you don’t have in your kitchen if that is the case. Most common would be to swap out vegan butter with regular butter. To use 1 egg instead of the flax eggs. And finally using whatever chocolate chips you might have on hand.

Using more or less chocolate

This recipe calls for ¾ cup of chocolate chips. However I have made this recipe with 1 cup of chips for all my chocolate lovers and it is a hit. On the flip side I have also made these cookies with ½ cup of chocolate chips and you may not get them in every bite but the cookies are still delicious. A common phrase I am sure you have heard which I will recommend is to “measure with your heart” or your stomach ha!

Stack of vegan oatmeal chocolate chip cookies

Storage for vegan oatmeal chocolate chip cookies

You can store these cookies in an airtight container on your counter for 3-5 days. You can store them in an airtight container in your refrigerator for up to 1 week. If you are wanting to freeze these cookies you can do so in an airtight container for up to 1 month.

More scrumptious desserts:

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These Vegan Oatmeal Chocolate Chip Cookies are chewy, and full of rich chocolate and textured granola. You won't be able to only have one!

Vegan Oatmeal Chocolate Chip Cookies

These Vegan Oatmeal Chocolate Chip Cookies are chewy, and full of rich chocolate and textured granola. You won't be able to only have one!
4.8 from 6 votes
Pin Rate
Course: Cookies, Dessert, Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20 cookies
Calories: 155kcal
Author: Linda
Print Recipe

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Ingredients

  • 1 Tbsp ground flaxseeds
  • 2.5 Tbsp water
  • 1/2 cup vegan butter
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 1/2 cup rolled oats - old fashioned or quick oats both work
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup dairy free chocolate chips
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Instructions

  • In a small bowl, whisk the ground flaxseed and water and set aside for 5 minutes to sit to make your flax egg.
  • In a large bowl or stand mixer beat the butter and sugar together until fluffy.
  • Next, mix in your flax egg, and vanilla and scrape the sides as needed
  • After that add in your flour, oats, baking soda, cinnamon, and salt into the mixer with the wet ingredients and mix until everything is combined.
  • Then, add the chocolate chips and stir in by hand and chill in the fridge for 30 mins.
  • While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  • After the dough has chilled, scoop about 1.5 tablespoons of dough and roll into a ball and then slightly flatten onto the parchment paper.
  • Bake the cookies for 10-12 minutes, mine took the full 12 minutes but every oven is different.
  • Then, remove the cookies from the oven and let them cool.
  • Once cooled, serve and enjoy!

VIDEO

NOTES

You can store these cookies in an airtight container on your counter for 3-5 days. You can store them in an airtight container in your refrigerator for up to 1 week. If you are wanting to freeze these cookies you can do so in an airtight container for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 123mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 216IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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