Imagine biting into a hot and chewy cookie filled with oats, dark chocolate chips, and just the right amount of sweetness. These oatmeal chocolate chip cookies are bursting with flavor and texture.
With simple ingredients, they come together quickly, so you can enjoy them in no time.
Watch How it's Done
Watch the recap with my Vegan Oatmeal Chocolate Chip Cookies Web Story. It's done in the blink of an eye!
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Why this Recipe Rocks
So what makes these Vegan Oatmeal Chocolate Chip Cookies so special? Well, for starters, they're prepared with healthy ingredients, especially rolled oats and wheat bran (the outer part of the grain, very nutritious). This means you can indulge in all the cookies' goodness without the guilt.
But don't let these wholesome ingredients fool you. These cookies are de.li.cious. The oats' chewy texture and crispy edges go perfectly with the melty pockets of chocolate chips with every bite. It's like a party in your mouth!
And let's not forget how great they are easy to make. In a few steps and with simple ingredients, you will have freshly baked treats ready to enjoy in no time. They are pleasantly savored with tea or coffee for a gourmet break. And if you're in a festive mood, you can serve them with a scoop of vanilla ice cream or turn them into ice cream sandwiches for a fun and original dessert.
This recipe is so deliciously sweet and cheerful that everyone will take a second helping (and a third...), repeatedly moaning with pleasure. Anyway, tie my hands. I think I'm starting my fourth one (my kid, too, by the way)!
What Goes in It?
Notes on the ingredients
- Vegan butter. I love Myoko's Creamery Brand Vegan Cultured Butter because it's made with whole ingredients. Vegan margarine works fine.
- Sugar Muscovado. If you can't get it, use regular brown sugar or light brown sugar.
- Old-Fashionned Rolled Oat. Rolled oats work best for this recipe, but you can also use quick-cooking oats (aka quick oats) if that's all you have.
- Wheat Bran. The original recipe called for oat bran, but I had bought and put wheat bran in my preparation by mistake🤦♀️, so use some if that's what you find instead 😉.
- Golden cane sugar. I prefer this than white sugar.
- Vegan chocolate chips. Get dairy-free chocolate chips.
Simple Substitutions and Add-ins
- Creates textural contrast. Replace chocolate chips with raisins to get the classic cookies.
- Increases the crunch factor. Add a handful of chopped walnuts.
The Special Diets Corner
If you have food intolerances, here are some ideas for making this dish...
- Low-FODMAPs vegan. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free rolled oats.
- Gluten-free. Get almond flour, gluten-free flour, rolled oats or oat flour.
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How to Make These Vegan Oatmeal Chocolate Chip Cookies Step by Step
I start by creating my flax egg, ground flax seeds whipped in water (it replaces regular egg), which I let sit until it becomes thick and gelatinous. In the meantime, I continue by beating the butter with the two types of sugar and the vanilla and later the egg substitute ①. I move on to mixing the dry ingredients in another bowl ②, which I then add to the wet ingredients ③. I finish by incorporating the rolled oats and chocolate chips ④.
Once everything is well combined, I scoop out the dough using a tablespoon and shape the dough into shiny balls ⑤. I arrange the cookie dough balls large baking sheets, flattening them a little ⑥ ⑦. Now all I have to do is bake the cookies for 12-15 minutes or until golden brown. After that, I let the cookies cool on the baking sheet for 5 minutes ⑧.
I finish by transferring them to a wire rack to cool completely ⑨.
The Keys to Success: My Top Advice
Quality and fresh ingredients, and you will be satisfied. All ingredients should be fresh and high-quality for optimal and satisfying taste. Avoid using expired or low-quality ingredients.
The rest time is absolute; otherwise, the texture will be ruined. Respect the resting times indicated in the recipe so the cookies have the desired texture. Do not skip the rest, or cool down stages.
Measurements that are exact has good impact. Measure the ingredients with precision to make the recipe successful. Use measuring cups and spoons.
Uniform cookies for even baking. Form cookies with the same amount of dough for even baking. Use an ice cream spoon to measure the dough and ensure it is evenly distributed on the baking sheet.
Supervised cooking for golden cookies. Watch the baking of the cookies so that they are cooked to perfection and golden. Check them regularly in the oven and remove them when they become slightly so.
Essential equipment
- A mini food processor, hand blender, or a whip to make the flax egg.
- An electric mixer for beating the butter and sugar.
- A large bowl and another medium sized-one for mixing wet and dry ingredients.
- A wooden spoon to incorporate the rolled oats and chocolate chips.
- An ice cream scoop or a measuring spoon to form cookies evenly.
- Two to three non-stick baking sheets that can be covered with parchment paper for even cooking.
- A cooling rack to let the biscuits harden slowly.
Answers to your Burning Questions
To obtain this texture, respect the cooking and cooling time. The cookies will continue to bake and harden as they cool, so don't take them out of the oven too soon. Do this as soon as they start to brown around the edges but still seem a bit soft in the middle.
Yes, you can replace the sugar with a natural substitute like maple syrup. This will affect the texture and taste of the cookies, but it shouldn't impact the recipe's success.
If your cookies are flat, it may be due to insufficient flour or baking powder. Make sure you use the exact amounts listed in the recipe.
Baking soda helps cookies rise and become chewier. So it's up to you!
How do you know when oatmeal cookies are done?
Check them regularly in the oven and take them out when they are lightly browned around the edges and a little soft in the middle.
How to Store these Vegan Oatmeal Cookies
Vegan oatmeal cookies store well in an airtight container at room temperature for up to five days. To keep leftover cookies longer, refrigerate them for up to a week or freeze them in a freezer bag or freezer-safe container for up to three months. Just take them out of the freezer the day before and let them thaw at room temperature.
What to Serve these Treats with
Vegan Oatmeal Cookies are delicious on their own, but they also pair well with a cup of coffee or tea.
For a heartier snack, you can serve them with a glass of plant-based milk — like almond milk, oat milk, or even hot chocolate — or yogurt. You can also accompany them with fresh fruit or applesauce for an extra sweet touch.
More Vegan Snack Recipes
Make this Dish Now
There you go; you have all the keys to making the best vegan oatmeal chocolate chip cookies! With these tips and tools, your kitchen will be the place to create sweet delights for your taste buds and those of your loved ones.
Don't forget to preheat your oven, to mix all the ingredients with love and evenly, to space them well on the plate, and to watch the cooking carefully.
And if you have any questions, you can always consult the FAQ below. So now put on your apron and bake these vegan oatmeal chocolate chip cookies like a pro!
If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!
Vegan Oatmeal Chocolate Chip Cookies Recipe
Equipment
- 1 mini food processor, a plunger blender, or a whip.
- 1 electric mixer.
- 2 large mixing bowls and another medium-sizes one.
- 1 Wooden spoon
- 1 ice cream scoop or a measuring spoon.
- 2-3 non-stick baking sheets can be covered with parchment paper.
- 1 cooling rack.
Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup non-hydrogenated non-dairy butter softened
- 1 ½ cup Muscovado sugar or coconut sugar
- ¼ cup golden cane sugar
- 2 teaspoons vanilla extract
- 1 ¾ cups unbleached all-purpose flour
- ½ cup wheat or oat bran
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups rolled oats (Notes)
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, gas oven brand 4). Lightly oil three cookie sheets or line them with parchment paper.
- Whisk the ground flaxseed and water in a mini blender, the small bowl of a food processor, or with a whisk until thick, creamy, and somewhat gelatinous. Beat the butter, the two types of sugar, the vanilla, and the flax seed mixture (the flax egg) by hand or using an electric hand mixer in a large mixing bowl until the mixture is homogeneous.
- Combine flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg well in a separate medium bowl. Add to butter mixture and combine well until combined and smooth. Stir in rolled oats and chocolate chips until well blended.
- Scoop out some dough using a tablespoon or ice cream scoop and, with lightly oiled hands, gently press the cookie dough into rounds about 1 cm (½ inch) thick and spread on the cookie sheet. Bake until cookies are golden brown, 12 to 15 minutes. Remove from the oven and let the cookies firm up for a few minutes on the cookie sheet. Transfer the cookies to a cooling rack. Sprinkle with flaky sea salt, if desired.
- Stored in an airtight container, these Vegan oatmeal chocolate Chip cookies will keep for up to 5 days at room temperature, in the fridge for up to a week, or in the freezer for up to three months.
Notes
Variants
- Vegan Oatmeal Raisin Cookies. Add raisins instead of chocolate chips for the classic version.
- Vegan Oatmeal Chocolate Chip Cookies with Nuts. Add a handful of chopped walnuts or slivered almonds.
- Low-FODMAP Vegan Chocolate Chip Oatmeal Cookies. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free oats.
- Vegan Gluten-Free Oatmeal Chocolate Chip Cookies. Use gluten-free oatmeal.
Nutrition
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