This easy Vegan Oatmeal Chocolate Chip Cookies recipe will most certainly be your new favorite. No eggs or butter needed, but still packed with oat-y goodness and brown sugar flavor. Enjoy right away or freeze the dough for later. Gluten free friendly, too.
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Why You’ll Love This Recipe:
- Thick and chewy texture, crispy edges, and loaded with chocolate chips.
- Eggless, no butter and delicious!
- Super easy – with the option to add some fun mix-ins, too!
- Enjoy fresh or make ahead to have fresh cookies at a moment’s notice!
Love vegan baking? Be sure to make Vegan Chocolate Chip Scones, Vegan Chocolate Chip Cookie Skillet, and Vegan Carrot Cake!
Recipe Ingredients
So you pretty much need your standard oatmeal cookie recipe ingredients, plus milled flaxseed (this will act as your binder for the egg replacer) and then we’re replacing the butter with oil. Here’s what we need:
- ground flaxseed + water – you’ll need to create the flaxseed “egg” by mixing 2 tablespoons of milled flaxseed with 5 tablespoons of water. Once that has set and gets nice and gel-like in consistency, it’s ready. This helps hold the cookies together a bit better than leaving out, and it provides an additional health boost.
- rolled oats – I recommend old-fashioned oats here, not quick oats or steel cut oats. Use certified GF oats to keep the recipe gluten-free.
- flour – what’s great about this cookie recipe is you can use a variety of whole grain flours with little to no difference in the finished results. I’ve made with whole wheat pastry, whole wheat white, gluten-free flour, all purpose flour. I have not tested with grain-free flours though, like almond flour, so I can’t confidently recommend those.
- baking soda & salt – the leavening agent for this recipe, then salt for flavor.
- cinnamon – for special warmth and that classic cookies flavor.
- oil – use a mild flavored oil, such as light olive oil, avocado oil, or melted and cooled coconut oil. I have not tested this recipe with vegan butter.
- dark brown sugar – I personally like dark brown sugar here. Dark brown sugar means there is more molasses compared to light brown sugar. More molasses means more flavor in these cookies. If you prefer no refined sugar, go for a natural granulated sugar like coconut sugar.
- vanilla extract – all the vanilla!
- chocolate chips – stick to vegan chocolate chips and use a mix of sizes for different textured bites.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Once you gather all the simple ingredients for these chocolate chip oatmeal cookies, the rest is SO easy. I made these with an electric mixer, but I suppose a whisk and some good arm strength will work, too. Here’s how I like to do it:
Make Flax Egg
In a small bowl, combine milled flaxseed with water. Let sit for 5-7 minutes, until the flaxseeds absorb the water and the consistency is gel-like.
In the meantime, preheat oven to 350ºF and line a cookie sheet with parchment paper.
Combine Dry Ingredients
In a medium bowl, combine oats, flour, baking soda, salt, and cinnamon.
Mix Wet Ingredients
In a large bowl using a stand mixer fitted with paddle attachment, or electric handheld mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about 1 minute.
Add flaxseed mixture and vanilla, mixing on medium-high speed until combined.
Make Cookie Dough
Add bowl of dry ingredients, mixing on low-medium speed until combined.
Fold in chocolate chips, making sure to scrap the bottom of the bowl. Dough should be somewhat thick, kind of sticky, and a little oily even.
Scoop
Using medium cookie scoop (about 1 1/2 tablespoons of dough), scoop dough onto prepared baking sheet and flatten to about 1/2″ thickness. These cookies don’t spread a ton, so don’t skip this step unless you want super thick cookies.
Bake
Bake cookies for 7-9 minutes, until golden brown.
BAKING TIP: I like to test 2-3 cookies first to see how much baking time they need before baking the entire sheet.
Cool
Allow the cookies to cool on the baking sheet for 2-3 minutes to set before transferring to a cooling rack to cool completely.
Be careful not to over bake the cookies either! They’re best just slightly underdone.
Fun Mix-In’s
Have fun and get creative with this vegan oatmeal chocolate chip cookie recipe. They’d be even more delicious with any of the following mix-in’s:
- Dried fruit, like raisins, dried cherries, or dried cranberries
- Nuts, like pecans or walnuts
- Swirl of almond butter, cashew butter, or peanut butter
- Spices, like warm nutmeg or cloves
Serving Suggestions
These easy vegan oatmeal cookies are delicious dunked into a glass of oat milk, almond milk, or your favorite non-dairy milk! My kids absolutely go crazy for them – and my husband, too!
How to Store & Freeze
Leftover baked vegan chocolate chip cookies will keep in an airtight container at room temperature for 3-4 days.
Freeze Cookie Dough: Roll, flatten, and flash freeze on a baking sheet for 1 hour. Store in a freezer-safe container. Frozen dough will keep for up to 1 month. Bake right from frozen, adding 1-2 minutes to the baking time.
Freeze Cookies: Freeze baked cookies in a freezer bag for up to 1 month. Thaw to room temperature before enjoying!
More Vegan Cookie Recipes You’ll Love:
If you make this Vegan Oatmeal Chocolate Chip Cookies recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 2 tablespoons milled flaxseed + 1/3 cup water
- 2.5 cups rolled oats
- 3/4 cup flour, see notes
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup light olive oil, avocado oil or melted/cooled coconut oil
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2/3 cup dairy free vegan friendly chocolate chips, I like to use a mix of sizes
Instructions
- Make flax egg: In a small bowl, combine milled flaxseed with water. Let sit for about 5-7 minutes, until the flaxseeds absorb the water and the consistency is gel-like. Set aside while it sits.
- Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
- Combine dry ingredients: In a medium bowl, combine oats, flour, baking soda, salt, and cinnamon; set aside.
- Mix wet ingredients: In a large bowl using stand mixer fitted with paddle attachment, or electric hand mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about one full minute. Add in thickened flaxseed mixture and vanilla, mixing on medium-high speed until combined.
- Combine: Add in bowl of dry ingredients, mixing on low-medium speed until combined. Fold in chocolate chips. Dough should be somewhat thick, kind of sticky, and a little oily even.
- Scoop: Using medium cookie scoop (about 1 1/2 tablespoons), scoop dough onto parchment paper and flatten to about 1/2" thickness.These cookies don't spread a ton, so don't skip this step unless you want super thick cookies.
- Bake cookies for 7-9 minutes, making sure not to over bake. Allow cookies to cool on baking sheet for about 3 minute before transferring to wire rack to cool completely. TIP: I like to test 2-3 cookies first to see how they bake before baking an entire sheet.
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