Simple vegan oatmeal chocolate chip cookies filled with flavor and oat-y goodness! Using flaxseed, oil (no vegan butter needed!) rolled oats, brown sugar and plenty of chocolate chips. Dairy free, nut free and gluten free friendly!
Say hello to my new favorite oatmeal cookie recipe! And they just so happen to be super easy to make – no eggs or butter needed.
Yes, truly. No eggs, no butter and you still get a delicious oatmeal chocolate chip cookie that everyone will love.
They’re thick, have a delicious oat-texture and come loaded with chocolate chips.
What’s not to love?!
Easy Vegan Oatmeal Chocolate Chip Cookie Recipe
Mmmm just looking at these photos is making me wish I had another batch in the cookie jar!
They’re so easy to make, too. Which is great when you’re in the mood for cookies… which is pretty much always in the FMK household.
I kid you not, sometimes Drew will open up the cookie jar knowing it is empty, look at me with sad eyes and then just put the lid back on without saying anything.
Good lawd, help me and our future children.
Vegan Oatmeal Cookie Ingredients
So you pretty much need your standard oatmeal cookie recipe ingredients, plus milled flaxseed (this will act as your binder to replace the egg) and then we’re replacing the butter with oil.
Here’s What You Need:
- rolled oats – I recommend old-fashioned rolled oats here, not quick.
- 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 1:1 baking flour, all-purpose. I have not tested with grain-free flours though, so I can’t confidently recommend those.
- baking soda & salt – the leavening agent for this recipe, then salt for flavor.
- avocado oil, light olive oil, or melted/cooled coconut oil – use a mild flavored oil so the brown sugar cookie flavor really comes through.
- 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.
- milled flaxseed – you’ll need to create the flaxseed “egg” by mixing 2 tablespoons of milled flaxseed with 5 tablespoons of water. Once that has sat for about 5-10 minutes 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.
- vanilla extract – all the vanilla!
- chocolate chips – Use a mix of sizes for different textured bites.
Vegan Cookie Baking Tips
First things first, gather all of your ingredients, line a baking pan with parchment paper and preheat the oven to 350ºF.
Mixing the Oil & Sugar
When mixing the brown sugar and oil together, make sure you mix for at least one minute. You can start mixing on medium speed and gradually work to high speed at the end. You want to make sure it’s well combined.
The flaxseed mixture
The milled flaxseed gets mixed with water and sits for at least 5 minutes, which allows the flaxseed to absorb some of the water and you get a gel-like consistency. This helps replace the eggs in the recipe, and adds a little health boost too.
Shaping the Cookie Dough
Use a medium cookie scoop to get the right amount of dough. Then you’ll want to actually press the cookie dough to about 1/2″ thickness. The cookies don’t spread a ton, so this step is important for getting the right shape and thickness for baking time.
Be careful not to over bake the cookies either! They’re best just slightly underdone, then allow the cookies to cool on the baking sheet to set before transferring to a cooling rack.
I’m literally about to make my way to the kitchen and make a batch of these easy vegan oatmeal cookies right now.
I hope you’re about to do the same!
Let me know if you make these vegan oatmeal chocolate chip cookies by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 2 TBSP milled flaxseed + 1/3 cup water
- 2 1/2 cups rolled oats
- 3/4 cup flour (see notes)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup light olive oil, avocado oil or melted/cooled coconut oil
- 3/4 cup dark brown sugar
- 1 TBSP vanilla extract
- 2/3 cup dairy free vegan friendly chocolate chips (I like to use a mix of sizes)
- 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.
- In a medium bowl combine oats, flour, baking soda, salt and cinnamon; set aside.
- 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.
- 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.
- 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.
FLOUR – You can use whole wheat white, whole wheat pastry, 1:1 gluten free baking flour or all-purpose flour here. If using regular whole wheat flour, you may want 1 less tablespoon.
OIL – Avocado oil will be the most mild. Light olive oil can be used and there won’t be a huge noticeable taste. If using coconut oil, make sure the rest of your ingredients are room temperature.