Vegan Oatmeal Chocolate Chip Cookie Recipe

If you’re looking for the ultimate vegan cookie recipe, these Vegan Oatmeal Chocolate Chip Cookies are my all time favorite. Soft, chewy, and full of rich chocolatey goodness, they’re an indulgent dessert or snack that everyone can enjoy. Bonus? They’re easily adaptable to be gluten-free!

This recipe is simple to make—no flaxseeds or egg replacers required—and comes together in just 20 minutes. With the sweetness of maple sugar, brown sugar, and a touch of cinnamon, these cookies deliver a comforting, classic flavor with a plant-based twist.

Why You’ll Love These Vegan Oatmeal Chocolate Chip Cookies

• Vegan-Friendly: Made with plant-based butter and plant-based milk

• Easily Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make them suitable for everyone.

• Quick & Easy: Prep and bake these cookies in just 20 minutes!

• Rich Flavor: Maple sugar and cinnamon add depth, while dark chocolate chips bring the perfect amount of sweetness.

Ingredients You’ll Need:

Dry Ingredients:

• 1 3/4 cup all-purpose unbleached flour (or gluten-free flour blend)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon, organic

Wet Ingredients:

• 1 cup plant-based butter, softened (e.g., Smart Balance) or Miyoko’s Cultured Vegan Butter
• 3/4 cup maple sugar (Crown Maple brand recommended)
• 1/4 cup brown sugar
• 1/4 cup cane sugar (organic preferred)
• 2 tsp vanilla extract
• 2 Tbsp plant-based milk (e.g., unsweetened soy milk or unsweetened almond milk)

Mix-Ins:

• 1 1/4 cup non-dairy dark chocolate chips (e.g., Enjoy Life brand)
• 2 cups old-fashioned oats (organic)

Instructions To Make the Best Vegan Oatmeal Chocolate Chip Cookie

Preheat the Oven: Begin by preheating your oven to 350°F. While it warms up, line a baking sheet with parchment paper to prevent sticking.

2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.

3. Cream the Wet Ingredients: In a separate bowl, beat the plant-based butter, sugars, milk, and vanilla extract until smooth and creamy. This ensures your wet ingredients are evenly mixed.

4. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then, fold in the oats and chocolate chips for that delicious texture and flavor.

5. Shape the Cookies: Using a spoon or cookie scoop, form dough balls about 1.5 to 2 inches in size. Place them on the prepared baking sheet, leaving enough space between each one to allow for spreading.

6. Bake: Bake your cookies for 9–11 minutes, depending on your preferred texture. For softer cookies, bake closer to 9 minutes, or bake a little longer for a firmer texture. Once done, remove the cookies from the oven and let them cool on a wire rack for a few minutes to set.

7. Enjoy: Serve the cookies warm for that perfect gooey center, or store them in an airtight container for up to 3–5 days to enjoy later.

Tips for the Perfect Vegan Oatmeal Chocolate Chip Cookies

• Measure Flour Carefully: Use the scoop-and-level method to avoid overpacking the flour, which can make cookies dry.
• Soften the Butter: Allow plant-based butter to soften at room temperature for easy mixing and a smooth texture.
• Customize Mix-Ins: Add chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.

Frequently Asked Questions

1. Can I make these vegan oatmeal chocolate chip cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free as well.

2. What’s the best plant-based or vegan butter to use?
Smart Balance works great, but may not be 100% vegan, you can also use Earth Balance or Miyoko’s vegan butter for similar results. In food deserts 100% vegan butter, may be difficult to find.

3. Can I freeze the cookie dough?
Absolutely! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe container. Bake directly from frozen, adding 1–2 minutes to the baking time.