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 Iced Oatmeal 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!
- Flour: Use all-purpose flour, otherwise known as plain flour. If you follow a gluten-free diet, choose a gluten-free baking flour blend instead.
- Oats: Oatmeal cookies wouldn’t be possible without them! Be sure to use rolled oats, which are also commonly called old-fashioned oats.
- Vegan butter: Vegan butter from a tub (rather than buttery sticks) typically work best for dairy-free baking.
- Sugar: We’ll add both brown sugar and granulated sugar to sweeten these cookies. Brown sugar contains molasses and creates a moist texture. Granulated sugar is a bit sweeter and helps the cookies spread.
- Chocolate chips: Fold in your favorite chocolate chips. They can be dark, semisweet, or vegan milk chocolate.
- Almond milk: Unsweetened almond milk is my go-to choice, but you may use another plant-based milk if needed.
- Baking soda: Baking soda helps leaven the cookie dough, creating soft and fluffy cookies.
- Cinnamon: This healthy spice complements oatmeal and adds warm flavor.
- Nutmeg: Nutmeg is similar to cinnamon because it has a woody, slightly nutty flavor.
- Vanilla: Cookies are not complete without vanilla extract. They make the cookies taste sweeter and your kitchen smell heavenly!
- Salt: A dash of salt enhances the overall flavor.
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.
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.
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Vegan oatmeal chocolate chip cookies are soft, chewy, and moist! This easy oatmeal cookie recipe is made with one bowl and no eggs. It’s dairy-free, gluten-free friendly, and a no chill recipe. They’re packed with oats, cinnamon, nutmeg, and chocolate chips. This crowd pleasing dessert will be a family favorite. They make delicious ice cream cookie sandwiches, too! #vegancookies #vegandessert #oatmeal #chocolatechipcookies #oats #veganbaking #cookies #cookierecipes #glutenfreebaking
- 1/2 cup vegan butter, slightly softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1 1/3 cups all-purpose flour (or gluten-free baking flour), measured correctly*
- 1 1/3 cups rolled oats, measured correctly**
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup chocolate chips
- Flaky sea salt, for topping (optional)
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large bowl, combine vegan butter, light brown sugar, and granulated sugar. Using a handheld electric mixer or a stand mixer, beat together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract, then beat together once more to combine.
- Add all-purpose flour, rolled oats, baking soda, cinnamon, salt, and nutmeg to the bowl. Mix together until the flour is evenly incorporated. Then, add chocolate chips and stir together.
- Scoop the cookie dough into balls and transfer to the baking sheets. 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. Sprinkle flaky sea salt on top (optional). Enjoy!
- *How to measure flour: Do not scoop and pack flour into a 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.
- How to measure oats: Gently scoop or spoon the oats into your measuring cup. Do not pack them into the cup or your cookies won’t spread as much.
- How to store: Store leftover cookies in a sealed container at room temperature for 3-5 days.
- How to freeze: If storing longterm, freeze the pre-baked cookies or balls of cookie dough inside a tightly sealed ziplock bag. Let the cookie dough come to room temperature before baking.
- Serving Size: 1 cookie
- Calories: 253
- Sugar: 18g
- Fat: 13g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
Keywords: vegan oatmeal chocolate chip cookies, vegan oatmeal cookies, desserts with oatmeal
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