Vegan Oatmeal Chocolate Chip Cookies

The best vegan oatmeal chocolate chip cookies ever! These oatmeal cookies are soft, chewy, and moist. They are packed with hearty oats, warm cinnamon, and rich chocolate chips. The crispy exterior surrounds a delicious ooey gooey center. This easy cookie dough recipe is made with one bowl, dairy-free, egg-free, and can be gluten-free!

There’s certainly no shortage of cookies made with oats around here. You may have already tried my Vegan Monster Cookies, Oatmeal Cream Pies, or Vegan Cowboy Cookies. However, I was surprised to realize I’ve never shared my classic Oatmeal Chocolate Chip Cookies before! This recipe is long overdue, but trust me when I say it was SO worth the wait.

Just like my Vegan Chocolate Chip Cookies, these oatmeal cookies are super moist, soft, and chewy. They also have a crispy golden-brown exterior and ooey gooey interior that makes them irresistibly delicious. What makes them different though? They’re packed with hearty oats, warm cinnamon, and a pinch of nutmeg. Oatmeal lovers will adore this dessert!

These oatmeal cookies are:

• Vegan, dairy-free, egg-free, and gluten-free friendly
• Quick, easy, and made with one bowl
• A no chill cookie dough recipe
• Sweetened with brown sugar
• Loaded with chocolate chips
• Non-vegan approved
• Perfect for cookie ice cream sandwiches
• Guaranteed to be a family favorite!

Ingredients

How to make vegan oatmeal cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. In a large bowl, add vegan butter, brown sugar, and granulated sugar. Using a handheld mixer or an electric mixer, beat together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract, then beat together once more to combine.

Next, add the dry ingredients. This includes all-purpose flour, rolled oats, baking soda, cinnamon, salt, and nutmeg. Mix together until the flour is evenly incorporated. Add chocolate chips and stir together.

Scoop the cookie dough into balls and transfer to the baking sheet(s). Bake cookies for 12 minutes, or until the edges are golden and the center is gooey.

You should remove the cookies from the oven while the center still appears underbaked. They will firm up and de-puff while cooling on the baking sheet. Add a sprinkle of flaky sea salt on top (optional). Enjoy!

Tips for making the best oatmeal chocolate chip cookies

Use rolled oats. Make sure you are using rolled oats rather than quick oats or steel-cut oats for these cookies.

How to accurately measure flour: Do not scoop and pack flour into the measuring cup. This will almost always lead to using way too much flour. Instead, gently spoon the flour into a measuring cup and level off the top with a flat object (such as the back of a knife). You can also just weigh the flour using a food scale.

Nut-free option: Use oat milk instead of almond milk.

How to make gluten-free oatmeal cookies: Use gluten-free baking flour instead of regular all-purpose flour. I recommend the Bob’s Red Mill brand or any kind that contains xanthan gum.

Decorate with flaky sea salt. If you love a sweet and salty treat, sprinkle some flaky sea salt on top of your cookies while cooling. They enhance the flavor and give cookies a professional appearance.

Turn them into cookie sandwiches. Want to level up your cookie experience? Use this recipe to make cookie ice cream sandwiches! Just add a large scoop of vanilla ice cream between two cookies. This is the most satisfying treat on a hot summer day. Alternatively, you can use frosting to make oatmeal chocolate chip cream pies.

Optional mix-ins

I’m pretty much a chocoholic, so I love to keep it simple with lots of chocolate chips. However, you can add all sorts of mix-ins. Choose from the options below:

• White chocolate chips
• Raisins or dried cranberries
• Chopped pecans or walnuts
• Dried blueberries
• Peanut butter chips
• Pumpkin seeds
• Chopped medjool dates

How to store oatmeal cookies

Store leftover cookies inside a sealed container at room temperature for 3-4 days. If you would like to save the cookies longterm, you can either freeze the pre-baked cookies or the cookie dough.

To freeze pre-baked cookies, place them inside a sealed ziplock bag with any extra air pressed out of it. Similarly, to freeze balls of oatmeal chocolate chip cookie dough, place them inside a sealed ziplock bag and press extra air out of the bag. Allow the dough to come to room temperature before baking at 350 degrees F.

If you try these Vegan Oatmeal Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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