Vegan Oatmeal Chocolate Chip Cookies

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One of the best things you could do with oats is make my vegan oatmeal chocolate chip cookies. In just 28 minutes, I turn good old-fashioned oats, vegan chocolate chips, and coconut oil into a chewy, enjoyable treat, which is great for desserts or on-the-go breakfasts.

Vegan oatmeal chocolate chip cookies recipe stacked on a white plate.

As far as delicious plant-based cookies go, these vegan chocolate chip cookies are up there with the best of them. They bring together hearty oats and vegan chocolate chips in a way that mimics traditional cookies, the same way my vegan gluten-free peanut butter cookies do. The only difference is the more mindful and intentional ingredients. If you are following a plant-based lifestyle, I recommend baking a batch of these cookies at least once a month.

Oats are a great ingredient for breakfast foods as they provide a steady boost of energy, and can be made into a variety of meals and even desserts. My family loves my vegan baked oatmeal with fresh berries, but busy mornings and demanding schedules do not allow for leisurely breakfasts. I started making these cookies as a compromise on time, but not on flavor and nutrition. During a particularly busy period, I always had a container of oatmeal cookies in my handbag at all times. Even some of the moms would ask for one at school drop-off. Ha!

I love that these vegan oatmeal chocolate chip cookies bring together flavor, gratification, and thoughtful nutrition. The rolled oats provide soluble fiber, which supports digestion and helps maintain steady energy levels, which I appreciate as a mom and health coach. Apart from this, the flax egg adds plant-based omega-3 fatty acids that support heart health, while the inclusion of almonds and dried cherries brings antioxidants, essential minerals, and intriguing flavors. Now that is a cookie with an impressive resume.

The way I prepare these cookies plays a key role in their texture and consistency. Beating the oil and sugars together incorporates air for a fluffy base. I mix the dough just until the ingredients come together, which keeps the cookies light and airy. Baking at the correct temperature and knowing when to take the cookies out of the oven ensures the edges of my cookies are set and golden while the center stays soft. And that is how I achieve that classic cookie texture.

I remember reading about how oatmeal cookies were used as battle rations way back in the day, and soldiers used to carry them in their saddlebags for a quick high-energy snack. Much like a soldier, I began carrying these vegan oatmeal chocolate chip cookies around in my handbag. I was at my one kid’s sports game when my youngest came up to me and asked, loudly, for a cookie from my saddlebag. I was almost embarrassed until a mom next to me opened up her bag to show me her baggie of cookies. Ha! I highly recommend carrying a stash of these cookies for snack emergencies.

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🥘 Ingredients

I make these vegan oatmeal chocolate chip cookies using a mix of pantry staples and plant-based essentials. This is exactly what I use:

All-purpose or oat flour: I use either, depending on what I have, and both give my cookies great texture.

Baking soda: This gives my cookies a slight rise and helps them stay soft.

Salt: I add a small amount to help balance out the sweetness.

Coconut oil: I use this as my fat source in place of butter to keep my cookies tender and moist.

Sugars: I use a mix of granulated sugar and brown sugar for a rich flavor and chewy texture.

Flax egg: This takes the place of an egg as a plant-based alternative, which helps bind the dough. Alternatively, have a look at my 13 vegan egg substitutes.

Flavorings: I use both vanilla and almond extract to enhance the flavor profile.

Rolled oats: Old-fashioned oats provide the best texture for these cookies.

Vegan chocolate chips: I fold these in for those classic chocolatey pockets.

Dried cherries: These add a delightful sweet and tart contrast to the cookies.

Slivered almonds: I include these for a light crunch and added texture.

🔪 How To Make

I follow a simple process to make these vegan oatmeal chocolate chip cookies come out perfect every time. This is what I do:

Prepare oven and dry mix: First, I preheat the oven to 325F and position the racks in the center and top third of the oven, and line my baking sheets with parchment paper. Then I sift together my flour, baking soda, and salt in a large bowl.

Beat sugar and oil: Next, I combine the coconut oil with both sugars in a large bowl, and beat with an electric mixer until well blended.

Butter and sugar being mixed with an electric whisk.

Add flax egg and flour: I add the flax egg and extracts to the wet ingredients and mix until incorporated. Then I add my sifted flour mixture to the ingredients and beat until just combined.

Flour being whisked into the sugar mix in a metal mixing bowl.

Add oats: Next, I add in my oats and mix them through gently.

Oats being poured into the bowl of cookie dough.

Stir in remaining ingredients: I stir in my vegan chocolate chips, cherries, and almonds, making sure they are well distributed, but careful not to overwork the batter.

Almonds and cherries added to the cooking dough in a metal mixing bowl.

Scoop: I use tablespoons or a cookie scoop to scoop rounded spoonfuls onto my prepared baking sheet, spacing them 2 inches apart. Then I repeat with my remaining dough and the second baking sheet. I use around 2 tablespoons of dough per cookie.

Scoops of cookie dough on a piece of parchment paper.

Bake: Next, I bake the cookies for 12 minutes, then switch and rotate the baking sheets and bake for 6 more minutes until golden brown.

Top shot of raw chocolate chip oatmeal balls on a baking tray.

Allow to cool: I remove the cookies from the oven and allow them to cool on the baking trays for 1-2 minutes. Then I transfer them to a cooling rack and allow them to cool completely.

A pan of oatmeal chocolate chip cookies on a parchment-paper-lined baking sheet.

My #1 Secret Tip for this vegan oatmeal chocolate chip cookie recipe is to measure the flour exactly. I always weigh my flour or use leveled out cup measurements, as slightly too much flour can make the cookies dense, and too little could cause them to spread a lot.

Other Tips To Keep In Mind:

Do not overmix: After the flour is added, I make sure to mix the dough just enough to disperse the oats and the mix-ins. Overworking the dough leads to overdeveloped gluten strands, which makes the cookie dense and tough.
Space dough properly: These cookies spread quite a bit, so I make sure to always leave at least 2 inches between each dough ball. This prevents cookies from spreading and fusing.
Do not flatten: Since these cookies spread well on their own, there is no need to press down on the dough before baking. Doing this will result in very thin and overly crisp cookies.
Allow to rest: The resting periods for these cookies are a key part in helping them firm up. As they rest on the baking tray, the residual heat continues to cook the ingredients, while resting them on the wire rack gives them a chance to set and firm up as they cool.
Rotate trays: Switching and rotating the trays gives the cookies an even bake.

📖 Variations

Just like any other cookie, these vegan oatmeal chocolate chip cookies lend themselves to an endless array of fun variations. These are 3 different versions that have been approved by my picky eaters:

Pumpkin spice cookies: If I want these cookies to taste like Fall, I leave out the almond extract, dried cherries, and slivered almonds. And instead, I add 1 teaspoon of pumpkin spice to the dry ingredients. This pairs really well with hot chocolate.

Banana oatmeal cookies: For a cookie that tastes like banana bread, I add 1/2 cup of mashed banana to the sugar and oil, and increase the rolled oats to 1 1/2 cups. For this version, I omit the cherries and swap the almonds with chopped walnuts. This is my personal favorite.

Peanut butter swirl: I reduce the flour to 3/4 cup and add 1/3 cup of peanut or any other nut butter to the sugar and oil. If you have a nut allergy, you could use sunflower seed butter instead. When I make this, I leave out the cherries and almonds. My kids love this version, probably because it tastes like a peanut butter cup.

🍽 Serving Suggestions

You could serve these vegan oatmeal chocolate chip cookies with a cold glass of almond milk… or you could try something a bit more decadent and plant-based. The next time you make these cookies, I recommend serving them with a mug of my rich and creamy oat milk hot chocolate. And if you are looking for another quick breakfast snack to serve with these cookies, try my vegan baked blueberry French toast breakfast muffins.

In my house, these cookies are usually reserved for quick and easy snacks, lunch box fillers, or last-minute breakfast additions. But last month we had them as a dessert. I had just finished making a batch on Sunday night, and their scent filled the house, making everyone’s mouth water. My kids used their cookies to scoop up their vegan matcha ice cream while my husband and I enjoyed them with a glass of oatmilk honey latte. These cookies are now a dessert favorite in my family.

🧊 Storing And ♨️ Reheating

Refrigeration: I store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Freezing: Baked cookies and raw dough balls keep in the freezer for up to 3 months in an airtight freezer-safe bag or container.

Reheating: I warm the cookies in the oven at 350F for a few minutes until soft and heated through.

A stack of vegan oatmeal chocolate chip cookies on a white plate.

❓ Recipe FAQs

Could I use quick oats instead of rolled oats?

No, I do not recommend using quick oats for this recipe. Quick oats are more finely processed and absorb moisture differently, which will result in a denser and also mushier texture in the cookies. Rolled oats are best for achieving that hearty, chewy consistency.

What happens if my dough has been overworked too much?

Overworking can happen, but it is not the end of the world. If my dough feels a bit stretchy, I place it in the fridge for about 30 minutes. This gives the strands a chance to relax, making the dough more pliable and keeping your texture soft instead of dense.

Why did my cookies spread too much?

This usually happens when the dough is too warm. If I notice my dough is feeling a bit sticky or oily, I place it in a bowl, cover it, and chill it in the fridge for a few minutes before baking. On extra hot days, I keep a portion of my dough in the fridge while I shape the rest.

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