vegan oatmeal cookies with sea salt and chocolate chips
How to Make...

Vegan Oatmeal Chocolate Chip Cookies

These easy Vegan Oatmeal Chocolate Chip Cookies will mostly certainly be your new favorite. No eggs or butter needed in this recipe, but still packed with oat-y goodness and brown sugar flavor. Gluten free friendly too.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Diet: Vegan
  • Yield: About 20 cookies 1x
  • Scale:


  • 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)


  1. 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.
  2. Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
  3. In a medium bowl combine oats, flour, baking soda, salt and cinnamon; set aside.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.

Recipes Notes:

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.