Vegan Oatmeal Chocolate Chip Cookies

Soft and chewy on the inside, golden and slightly crisp on the outside, these easy Vegan Oatmeal Chocolate Chip Cookies are made in just one bowl. Using simple pantry staples, they come together quickly and don't require any chilling before baking, making them the perfect treat for a cozy night in.

Do you prefer raisins or chocolate chips in your oatmeal cookies?

I'm team both, but during the holiday season, chocolate always wins!

These vegan chocolate chip oatmeal cookies are the perfect addition to any holiday cookie box or festive spread.

They're ideal for gifting to friends, bringing to a holiday party, or just enjoying at home.

Sweet, chewy, and loaded with chocolate, they're easy to bake in just one bowl and are sure to become a seasonal favorite!

Ingredients

These vegan oatmeal cookies are about to become your new favorite treat! 

Loaded with simple pantry ingredients like brown sugar, cinnamon, and plenty of vegan chocolate chips, they come together with rolled oats and all-purpose flour to create cookies that are perfectly soft, chewy, and irresistible!

Vegan Butter: Block-style vegan butter works best for baking. I recommend Earth Balance Buttery Sticks. But spreadable butter that comes in a tub can be used, but the cookies may spread more.

Brown Sugar: I used all light brown sugar, which gives a rich, caramel-like flavor from the molasses and helps create crisp edges with a soft, chewy center.

Plant-Based Milk: The plant-based milk acts as a partial egg substitute by binding the dough and helping it spread.

Ground Flaxseed: Adds a nutty flavor and chewy texture.

Old-Fashioned Oats: Rolled oats are essential for the correct texture! Avoid steel-cut oats or quick oats.

All-Purpose Flour: Regular all-purpose flour works best here. If gluten-free, use a 1:1 all-purpose blend.

Baking Soda: Baking soda helps the cookies rise and spread. It cannot be substituted with baking powder. 

Vanilla Extract, Cinnamon, and Salt: Each adds flavor to the cookies. For an extra touch, I like to sprinkle a little flaky sea salt on top!

Vegan Chocolate Chips: You can use mini or regular chocolate chips, or chop a chocolate bar into chunks. Some options I like are the Trader Joe's chocolate chips or Enjoy Life brand. But use whichever brand you prefer!

See recipe card for quantities.

Helpful Equipment

Using an electric or stand mixer is fastest, but you can easily make these cookies by hand.

I usually cream the butter and sugar with a fork, then use a spatula to mix in the remaining ingredients. If your butter is softened to room temperature, this method won't take much longer.

A cookie scoop is helpful to keep the cookies the same size.

How to Make This Recipe

All you need is one bowl, a fork, and a spatula. In no time, you will have the most delicious, chewy oatmeal cookies!

The full written recipe can be found in the recipe card below.

Step 1: Allow the stick of vegan butter to sit at room temperature for about 30 minutes until softened. In a large bowl, use a fork to mash the softened vegan butter. 

Step 2: Add the brown sugar and mix until combined and creamed.

Step 3: Stir in the plant-based milk, ground flaxseed and vanilla extract.

Step 4: Add the flour, oats, baking soda, cinnamon, and salt and mix until almost combined, then fold in the chocolate chips.

Step 5: Continue mixing until no flour remains.

Step 6: Using a cookie scoop, portion the dough into 20 pieces and roll into balls.

Step 7: Place the first batch onto a prepared baking sheet, spacing them 2-3 inches apart, and refrigerate the remaining dough until the first batch has baked. 

Step 8: Bake for 11-13 minutes, until the edges are golden but the center is still soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Note: Bake one tray at a time to ensure even heating, using at least two baking sheets and refrigerating the second tray while the first one bakes.

Substitutions & Variations

Vegan Stick Butter: If you only have spreadable tub butter, you can use it. I've had good results, but the cookies will spread more and turn out crispier. To prevent this, refrigerate the dough for about 30 minutes before baking.

Make it nut-free by using a nut-free non-dairy milk like oat or soy.

Chocolate Chips: You can use dried blueberries, dried cranberries, raisins, walnuts, or pecans if you want to leave out the chocolate.

This recipe has only been tested with changes that I have written above, so I can't guarantee the results if you make changes beyond that.

That said, I'd love to hear about any tweaks or substitutions you try!

Tips & Tricks

Creaming the butter and sugar is an essential step and should not be skipped. This process incorporates air into the dough, giving the cookies their structure and chewy texture. They will spread less, and bake more evenly instead of just melting into flat cookies.

Measure flour accurately. Avoid scooping or packing it into the cup, which can add too much. Instead, lightly spoon the flour in and level it off with a flat edge.

Don't overbake. Cookies will look slightly underdone when removed from the oven, but as long as the edges are golden, the centers will continue to set as they cool.

Want to make perfectly round cookies? While hot, place a large round biscuit cutter or glass over the cookie and gently spin it in a circle to shape the edges.

Mix only until raw flour is no longer visible. Overmixing will make the cookies tough.

Use fresh baking soda for proper rise and spread.

Bake one tray at a time! You'll need at least two baking sheets, as all the cookies won't fit on one. Baking one tray at a time ensures even heating.

And refrigerate the second tray while the first one bakes!

Chilling the dough isn't required, but it can help cookies spread less and develop more concentrated flavor. If your dough feels too soft as you roll it into balls, I'd highly recommending throwing it in the fridge before baking.

Storage

Store: Store leftover cookies in an airtight container at room temperature for 3 to 4 days, in the refrigerator for up to 1 week.

Freeze: For the best chewy texture, store baked cookies in the freezer and let them thaw at room temperature for at least 30 minutes before serving.

To freeze cookie dough, portion it into balls, place them in a sealed bag, and remove as much air as possible. Let the dough come to room temperature before baking at 350°F.

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.