My Vegan Oatmeal Chocolate Chip Cookies are cookie perfection. Sweet, chocolatey, crispy on the outside, and chewy in the middle. Perfect! Oooh ahhhh, can you say: Vegan Oatmeal Chocolate Chip Cookies!
These vegan oatmeal chocolate chip cookies are my idea of cookie perfection. Sweet, chewy, chocolatey - dip that sucker into a glass of dairy-free milk, cookie perfection.
Best yet, they are so simple to make with no hard to find ingredients! This is exactly the theme of my first book, Fuss Free Vegan: All my classic, favourite recipes made vegan with no hard to find ingredients. Because veganism isn't as hard as it sounds, I promise.
...Ok, I admit there is nutritional yeast in the book, but depending on how long you have been vegan, it isn't a hard to find anymore. You just have to know where to look 😉
I remember, one of the most difficult things about writing my first book (apart from actually writing the thing), is that I'm making all these scrumptious recipes and meanwhile I had to leave you guys hanging until the next year. I felt so mean! I was so used to sharing my creations with you as I developed them. Alas, you had to wait, but hopefully, these vegan oatmeal chocolate chip cookies made it all better until the book was released.
To Make Vegan Oatmeal Chocolate Chip Cookies:
Add all those dry ingredients to a large bowl and whisk together.
Add all the wet ingredients to a bowl and use a beater to cream the vegan butter and sugar together. It will be nice and fluffy like this.
Now dump the butter mixture into the dry ingredients and mix together. When it just comes together, add in the chocolate chips and stir to combine.
Take two tablespoons of cookie dough, and roll into a ball. Place on the cookie sheet and pop in the oven to bake.
The cookies will look pretty raw when they are ready, but you will know they are done because they will have spread and the underside of the cookie will be golden brown. That's the secret for chewy cookies, don't over bake them. Let the cookies cool to set.
Try not to turn into the cookie monster.
Can you freeze vegan oatmeal chocolate chip cookies?
If stored in a freezer-safe container and stored after cooling, they should last up to two months.
How long can you keep vegan oatmeal chocolate chip cookies?
Baked cookies will stay fresh in your fridge for approx. 5 days if stored in a sealed container.
What are the best kind of rolled oats for cookies?
I think old-fashioned rolled oats are the best because they do provide a chewy texture and nutty flavour to the cookie, which is so darn good. But if you're in a pinch, any rolled oat will suffice 🙂
Is it safe to eat the raw cookie dough?
Since raw flour can contain harmful bacteria, it's important to heat treat the flour before consuming the unbaked cookie dough. Check my Vegan Edible Cookie Dough recipe to find out how to heat treat the flour and make delicious cookie dough to eat.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Oatmeal Chocolate Chip Cookies
Servings: cookies (roughly...depending on how much dough you eat!)
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Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients:
- ¾ cup vegan butter, , cold (such as Earth Balance)
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips, (or sub raisins for oatmeal raisin cookies)
Instructions
- Preheat your oven to 350F (180C). Lightly grease a baking pan.
- In a large bowl, whisk together all the dry ingredients.
- In a medium bowl, add all the wet ingredients, and use a beater to cream the vegan butter and sugar together. Dump the wet ingredients into the dry, and mix. I find different vegan butter brands have different moisture contents, so if you find the dough is a little dry, add up to 1 Tablespoon of water until the dough holds together. When it just comes together stir in the chocolate chips. Feel free to snack on cookie dough, it can be eaten raw!
- Take two tablespoons of cookie dough and roll into a ball and place on the prepared baking sheet. Repeat until you have used up all the cookie dough. Bake 14 to 18 minutes, the cookies will have spread but look almost raw, they should be golden on the on underside. Let cool on the pan to let the cookies set.
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Nutrition
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Mandy says
They are in the in the oven right now! easy to make and I hope they will be good! they are going to be a birthday present for a very kind neighbour!
Susan F barron says
I would love to make these but need a more complete list of nutritional information, all I saw was calorie content. Thank you!
Angel says
another winner! I needed to bring vegan cookies for a wedding and these turned out wonderfully. very easy to make. I did end up needing to add some flour so that the dough was rollable (likely due to measuring differently). I think my cookies were a little smaller as well (I adjusted the baking time accordingly) and didn't spread as much as I thought they would... but this wasn't a problem, they had fantastic taste, texture and looked bakery perfect.
Jess @ It Doesn't Taste Like Chicken says
Bakery perfect - we love that!
D Reid says
The best cookies I've ever made. I have made them too many times to count now. I double the recipe, roll into balls and freeze to make fresh cookies whenever I want. Yummm!
Jill says
These are my absolute favorite cookies. Everyone loves them even my non vegan friends.
Tara says
Love these cookies!! So good!!
Birdie says
flawless cookie recipe!
Erin says
OMG we've probably made these cookies 100 times by now. They are so good and a real classic chocolate chip cookie experience. You know it's good when your relatives ask for the recipe when you bring them to get togethers. I make them for my kids and I'll probably still be making them for my grandkids one day lol.
Alix says
This is a staple cookie that I have made many times. I get so many compliments every time I make it.
delilah says
this is amazing!
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Deborah Chaiken says
Can I use oat flour, or does it have to be all purpose flour?
Rebecca says
Time and time again, they are the best. Mix up with dried fruit, nuts, even a big dollop of jam for a new take on the best cookie!
Sam Turnbull says
So happy it's a go-to recipe for you Rebecca! 🙂
Britt says
Can I make these with 1:1 gluten free flour? I have King Arthur gluten free flour.
Jess @ IDTLC Support says
Yes, other readers have had success with 1:1 flour!
Aura Andrew says
I've made these before and they were amazing! now they taste like baking soda! I'm following the recipe exactly, what could be wrong?
Jess @ IDTLC Support says
It's tough to say without being in the kitchen with you. Did any of the brands of ingredients change since you last made them successfully?
Terri says
wonderful cookies! absolutely love them:) I was wondering if you have ever tried making them with "regular" butter? I made these for a vegan friend and its not that I don't like them, the vegan butter at my supermarket is expensive though so was just curious of you have experience with other butters? excellent cookies either way 🙂
Jess @ IDTLC Support says
No, they haven't been tested with anything other than vegan butters.
Tzipporah Goins says
Hi Terri!
I've made the recipe a few times with regular butter and it turned out perfect! I'm living abroad and vegan butter is not easy to find here, so I used regular and it worked well.
I hope that helps!
Lynn says
Probably the best chocolate chip cookies I have ever made--vegan or not! Keep up the great work! We love your recipes.
Jess @ IDTLC Support says
That's amazing to hear!
Stephanie says
I measured carefully and have never had a recipe from Sam fail before but the cookies spread and baked into one massive very flat cookie. Not ideal. I likely won’t make them again. The dough was super stiff and tough to stir but I told myself to trust the process, this was a flop for me.
I used the plant based becel baking sticks.
Jess @ IDTLC Support says
That's too bad, we're sorry to hear this didn't turn out with the becel baking sticks. Did they cream together with the sugar in step 3? Or was it very stiff even then?