These vegan oatmeal chocolate chip cookies are mouth-wateringly delicious and are perfect any time of year. The oatmeal mixed with the chocolate chips is the perfect combination for cookie heaven.
Baking has always been one of my favorite things to do. Not only do I get a yummy treat out of it, but I also get to spend time with family. Growing up, I would always bake holiday treats with my mom.
Now that I have kids of my own, I bake treats with them. My son even wants to be a chef one day, which makes my mama heart happy. You can create so many wonderful memories in the kitchen.
We love cookies around here. This easy red velvet cake mix cookies recipe is such an easy recipe, and you only need a few ingredients. Another easy recipe is for our Grinch cookies, which only need 4 ingredients!
Our gluten-free monster cookies are a huge hit with the kiddos because monster cookies, hello?! We also have these fantastic vegan oatmeal raisin cookies and vegan gluten-free chocolate chip cookies that will make you go for seconds.
We just know you are going to love these vegan oatmeal cookies. They are a fantastic option for those on a vegan diet and are such a tasty vegan dessert.
Trust me when I say you should make a double batch because these chewy cookies will go fast. My kids will come running to the kitchen if they smell these cookies baking.
For a savory option, our vegan queso is the perfect appetizer!
Why you should make this recipe
- These cookies have the perfect texture because the chocolate chips keep the moisture locked in.
- It makes the best vegan oatmeal chocolate chip cookies.
- This recipe makes the best vegan cookies.
Ingredients needed
- Vegan butter – We recommend Miyokos or Earth Balance sticks.
- Vanilla – Vanilla extract is always a key ingredient in baking.
- Brown sugar – Using brown sugar will give your cookies a caramel flavor and provides extra moisture in the cookie.
- White sugar – White sugar adds that sweet flavor while also balancing out the moisture, creating the perfect texture.
- Flax egg – I find flax eggs make a great egg replacer for regular eggs.
- All-purpose-gluten-free flour – The King Arthur gluten-free flour is great.
- Almond flour – I love having a gluten-free flour blend because it adds such a unique texture to gluten-free baked goods.
- Gluten-free oats – Gluten Free Prairie oats are my favorite.
- Baking powder – Baking powder creates that airy texture in delicious baked goods.
- Baking soda – Baking soda will help your cookies rise.
- Vegan chocolate chips – Luckily, you can find vegan chocolate chips at pretty much every grocery store.
- Chopped nuts (optional) – Chopped nuts are completely optional, but I recommend them. I prefer pecans in my cookies.
How to make vegan oatmeal chocolate chip cookies
Preheat oven
Preheat your oven to 375 degrees Fahrenheit. Also, pull out the baking sheets and wire cooling racks to ensure you have everything ready.
Mix wet ingredients
In a large mixing bowl, combine vegan butter, vanilla, brown sugar, vanilla, sugar, and eggs. I recommend doing this in a stand mixer.
Mix together until there are no clumps. It takes a minute for the clumps to mix out, but it makes a huge difference in the cookies.
Mix dry ingredients
Now it is time to mix the dry ingredients. Whisk gluten-free all-purpose flour, almond flour, oatmeal, baking soda, and baking powder in a medium bowl.
Mix these ingredients together until combined. Make sure they are mixed well.
Combine ingredients
After the wet and dry ingredients are separately mixed, it is time to combine them. Make sure to do this carefully.
Slowly add the dry ingredients to the wet ingredients. Keep the stand mixer going on its lowest speed and add the dry ingredients a bit at a time.
Fold in chocolate chips
After combining the ingredients, grab the chocolate chips and nuts. Remember, you can omit the nuts if you desire.
Fold in nuts and vegan chocolate chips. Use a spatula instead of the stand mixer.
Let dough chill
This step is optional. I like to let the cookie dough chill for 30 minutes before baking.
When you let the dough chill, it takes longer for the fat to melt when baking, so the cookies do not go flat. Basically, let the dough chill if you want the cookies to be fluffier.
Scoop cookie dough
After the cookie dough has chilled (or after you fold in the chocolate chips, depending on your decision), it is time to scoop up the cookie dough. We recommend using a cookie scoop or ice cream scoop.
Place each scoop evenly on a cookie sheet. Bake cookies for 10-12 minutes.
Tips for recipe success
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
- Grab an ice cream scoop – Use an ice cream or cookie scoop to easily partition the batter. This way, the cookies will be the same size and perfectly round
Storage and Freezing
Storage – Store these cookies in a ziplock bag or airtight container on the counter for up to 5 days. Allow the cookies to cool to room temperature on a wire rack before storing them.
Freezing – You can freeze these delicious gluten free cookies or even the cookie dough. If freezing the cookie dough, let it thaw in the fridge for a few hours before baking.
FAQ
What’s the difference between rolled oats and quick oats?
Rolled oats won’t absorb as much liquid as quick oats, so they’ll be a tad bit flatter but have more moisture.I like using rolled oats, but you can use quick oats or a combination of both. And make sure your oats are certified gluten-free!
Are oats gluten-free?
While oats are technically speaking, gluten free. They are highly cross contaminated with wheat. So it is very important to use certified gluten-free oats when baking with them.
Ways to enjoy
These best oatmeal chocolate chip cookies pair well with any of our mocktails, especially with our 1-Minute Roy Rogers drink. I believe every meal or dessert is even better with a yummy drink.
If you love this recipe, you will love our other vegan recipes. For example, our vegan charcuterie board. Usually, if you are vegan, you can’t enjoy charcuterie, but with this recipe, you can be included!
These vegan dessert nachos are a fun twist on regular tacos you can have on taco night. You should also try out these sweet vegan breakfast burritos.
For something a little more savory, try out our vegan tikka masala with roasted vegetables. It is full of tasty flavors and is a healthy meal. Bonus points if you serve it with our Instant Pot Indian style rice.
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 pound Vegan butter I like Miyokos or Earth Balance sticks
- 1 tablespoon Vanilla
- 1 cup Brown Sugar
- 1 cup White sugar
- 2 Flax eggs
- 1 1/2 cups all-purpose gluten-free flour King Arthur gluten-free flour is great
- 1/2 cup almond flour
- 2 1/2 cups certified gluten-free oats Gluten Free Prairie are my favorite
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 12 ounces vegan chocolate chips
- 1/2 cup Chopped nuts (optional, I prefer pecans)
Instructions
- Preheat oven to 375 degrees
- In a large bowl, combine vegan butter, vanilla, brown sugar, vanilla, sugar, and eggs together until there are no clumps
- In a medium bowl, whisk gluten-free all-purpose flour, almond flour, oatmeal, baking powder and baking soda together until combined
- Slowly incorporate the dry ingredients with the wet ingredients
- Once combined, fold in nuts and vegan chocolate chips
- Let dough chill for 30 minutes (optional)
- Using a cookie scoop, place evenly on a prepared baking sheet and bake 10-12 minutes
Notes
Cookie tips
- Chill out! – While note required, chilling the batter takes extra time yes, but I it will yield the best cookies. This allows the butter to harden so the cookies do not flatten while baking. Chill for 30 minutes if you decide to do this step.
- Don’t overbake – When the edges start to turn golden brown, and the fresh cookie smell fills your kitchen, that’s when you’ll know the cookies are done. If you overbake, the texture will not be as soft and fluffy.
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