These Vegan Chocolate Chip Oatmeal Cookies are soft and chewy from the oats and studded with chocolate chips. This will absolutely be you new favorite oatmeal cookie.
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Why you will love this recipe
- Chocolate, Sweet, Chewy, Moist and Soft: These are the best Vegan Chocolate Chip Oatmeal Cookies, they absolutely have it all. You get the rich and tasty sweetness from the brown sugar, sugar and chocolate chips. With a hint of vanilla and creamy yogurt "egg" adding moisture to this cookie.
- Easy to Make: Homemade with 12 ingredients that mix together smoothly, giving you a easy vegan chocolate chip oatmeal cookies healthy mixture. It takes about 1 hour from start to finish, including chill time (possibly a tiny bit longer).
- Vegan: This vegan oatmeal chocolate chip cookies recipe is vegan, dairy-free, and egg-free. The texture is soft, chewy and super satisfying. The taste is so amazing you'd never even be able to tell they are vegan.
If you love cookies I know you will also love these vegan cookies:
- Marble Cookies
- Vegan Gluten Free Chocolate Chip Cookies
- Raspberry and White Chocolate Chip Cookies
- Egglesss Chocolate Chip Cookies
- Eggless Double Chocolate Cookies
- Chocolate Chipless Cookies
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these chewy and soft Vegan Chocolate Chip Oatmeal Cookies.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional.
- Old Fashioned Rolled Oats: Make sure to use rolled oats not steel cut or quick oats.
- Melted Butter: I used Miyokos butter and it needs to be melted (not softened) and then cooled. Mixing hot butter and other ingredients that are not hot might cause it to curdle.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch:This helps the texture of the cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
Variations
- Cookie Ice Cream Treat: These vegan oatmeal chocolate chip cookies taste perfect the way they are. But a couple of ways to add some fun: one is to grab a bowl, add some dairy-free ice cream, and crumble the cookies on top; or the second one is by adding some dairy-free ice cream in the center of two fully cooled cookies and roll the sides in mini vegan chocolate chips. Make one at a time and tightly wrap with parchment paper or plastic wrap, then freeze separately for a few hours to let it set a little.
- Optional Sea Salt: Decorate these Vegan Chocolate Chip Oatmeal Cookies with some sea salt; it will give a salty, sweet taste to these cookies. Just sprinkle a little on top as the cookies cool.
- Chopped Nuts: These oat chocolate chip cookies will taste good with a little crunch added. Grab some walnuts, pecans, almonds, macadamia nuts any of your favorites but I would chop them up a little before adding to this recipe.
- Adding Chocolate: This oatmeal chocolate chip vegan cookies taste perfect, but you can easily add more chocolate if you’d like. Be sure you grab vegan chocolate chips to add to this dough mixture or sprinkle directly on top if you’d like.
- Dairy Free: I used plain, unsweetened coconut yogurt in this dairy free oatmeal chocolate chip cookies recipe, free to use any kind of dairy-free yogurt that’s your favorite.
How to make Vegan Chocolate Chip Oatmeal Cookies
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the flour, rolled oats, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12-14 minutes. (12 minutes will be a a very gooey cookie. Let sit to firm up at least 15 minutes).
Step 5: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them, you can also push the edges in with the back of a spoon if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Cool: Before you grab a bite of these tasty cookies, be sure to let the cookies cool a little bit.
- Oats: Old-fashioned rolled oats will give these Vegan Chocolate Chip Oatmeal Cookies their soft and chewy texture. Do not use quick oats. If needed, be sure to use certified gluten-free rolled oats. I used the organic old-fashioned rolled oats that are gluten-free.
- Double: I usually double this recipe. I don’t want to run out of these tasty cookies to share with family and friends.
- Storing: The cookies can be in a sealed container on the counter for about a week. You can also freeze these cookies in a freezer bag for up to 3 months, pre-baked (that completely, or rolled raw dough that for about 30 minutes on the counter).
Recipe FAQs
What makes chocolate chips not vegan?
Vegan chocolate chips need to be made with vegan (n on-dairy)ingredients.
If the chocolate chips contain dairy products the chocolate chips will not be vegan.
What makes cookies not vegan?
The ingredients used are the deciding factor. A vegan cookie avoids all animal-derived products, such as eggs, butter, milk, and honey and more. Be sure to follow the recipe and if you substitute anything be sure it's a vegan item, if it's not then it will not be a vegan cookie.
Are rolled oats and quick oats the same?
Rolled oats and quick oats are not the same, they are different types of oats. There size is one difference, Quick oats generally have a slightly softer texture, smaller in size and cooks faster than rolled oats. Be sure to use the this if oats the recipe calls for.
More Vegan Cookie Recipes
Vegan Chocolate Chip Oatmeal Cookies
These Vegan Chocolate Chip Oatmeal Cookies are soft and chewy from the oats and studded with chocolate chips. This will absolutely be you new favorite oatmeal cookie.
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Ingredients
- ¾ cup vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 1 ⅓ cup unbleached all purpose flour (167 grams)
- 1 cup old fashioned rolled oats (85 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea satl
- 1 cup vegan chocolate chips (add a little more for it to be extra chocolaty or add some on top after rolling into dough balls)
- flaky sea salt (optional)
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, rolled oats, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
- Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 12-14 minutes. (12 minutes will be a a very gooey cookie. Let sit to firm up at least 15 minutes).
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them, you can also push the edges in with the back of a spoon if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Video
Notes
Butter: I like to use Miyokos.
Yogurt: I like the So Delicious brand.
Chocolate: I like Enjoy Life, Pascha, Toll House plant based and Endangered Species chocolate bars.
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the cup of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Measuring Oats: For oats obviously a scale is the best option just like the flour but if you don't have one just use a dry measuring cup and scoop into the oats and level it off.
Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Storing the dough: Store the cookies in a sealed container at room temperature for 3 days. (Best practice is with a piece of white bread in the container to keep the cookies soft, it's not joke it works). You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about an hour or in the fridge overnight, then bake according to directions.
Nutrition
Calories: 321kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 157mg | Potassium: 61mg | Fiber: 2g | Sugar: 25g | Vitamin A: 0.3IU | Calcium: 47mg | Iron: 2mg
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