Vegan Oatmeal Chocolate Chip Cookies

vegan oatmeal cookies with sea salt and chocolate chips

5 from 4 reviews

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.


Units Scale
  • 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)


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


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.

Nutrition information is approximate.


Keywords: vegan gluten free cookies, chocolate chip cookies, vegan oatmeal cookies