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!
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.
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.
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.
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!
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!
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:
- French Apple Cake
- Vegan Magic Cookie Bars
- Recipe for Pfeffernusse Cookies
- Alfajores
- Sparkling Shortbread Cookies
- Banoffee Pie
- Easy German Chocolate Pot de Creme
- Umm Ali (Egyptian Sweet Pastry Dessert)
Vegan Oatmeal Chocolate Chip Cookies
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
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!
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