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Probably the most delicious vegan oatmeal chocolate chip cookies ever! An easy and quick recipe for one of the best vegan cookies.
May I introduce: Incredible delicious, crunchy, and sweet vegan oatmeal cookies with chocolate chips. They are a dream come true for every cookie lover. Made with a good chunk of chocolate and rolled oats for the ultimate taste and a perfect texture.
These vegan cookies are super easy to make in just 20 minutes, including baking time (and you don’t need to chill the dough prior baking)! No excuse for not making homemade cookies whenever you are craving a sweet little treat!
Honestly, can you ever say no to chocolate chip cookies? I, for sure, can’t! Especially not to homemade cookies – they are simply the best freshly baked. Start eating them still warm with a glass of creamy oat milk – sweet comfort food at its best.
Make sure to double the recipe if you plan to take them to a party because they ain’t last long!
I love those vegan chocolate chip cookies because you can freeze them straight after baking and thaw them one by one at room temperature. They take only 15-30 minutes, depending on how warm it is, to defrost. Perfect for a small treat after dinner or when unexpected guests drop by for a coffee!
Vegan Cookies
The recipe doesn’t contain eggs nor dairy and is therefore 100% vegan. You need whether flax eggs nor a fancy egg substitute. Simply use dairy-free butter and oat milk for baking those cookies.
Don’t worry, nobody can tell those are vegan! These cookies taste just as good as regular ones, if not even better! I mean, look at that texture!
Vegan Oatmeal Chocolate Chip Cookies Recipe
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 355°F/180°C.
- Mix vegan butter, white and brown sugar for one minute in a large bowl using a stand or hand mixer. → As the recipe makes for a small cookie batch, you are better off using a hand mixer, or you could even mix it by hand.
- Add oat milk and vanilla extract and mix until just combined. → The alcohol from the vanilla extract and dairy-free butter doesn’t incorporate beautifully, but nothing to worry about, that’s totally normal.
- Add rolled oats, flour, baking powder, and salt.
- Mix using a rubber spatula or spoon.
- Here comes the coarsely chopped chocolate. → I usually use a baking chocolate bar as chocolate chips, especially dairy-free ones, are difficult to get where I live. But those are interchangeable.
- Fold in gently.
- Take one heaped tablespoon of the dough, form it into a ball, and place it on a with parchment paper lined baking sheet.
- Proceed with the rest of the dough and leave enough space between each cookie, as they will flatten and spread out during baking. → I love to keep a little chocolate left to top the cookies with it, but that’s optional!
- Bake for 12 minutes in the preheated oven.
- Take them out of the oven and leave them for another 5 minutes on the baking sheet before you transfer them on a cooling rack to completely cool → Hot cookies directly out of the oven break immediately!
- Indulge your stack of freshly baked oatmeal chocolate chip cookies!
Recipe FAQ
How long do they stay fresh? They are best freshly baked. However, you can store them for two days in an airtight container at room temperature.
Can I freeze those cookies? Once cool, transfer them into a freezer bag and freeze for a maximum of 3 months. Defrost them one by one at room temperature (takes 15-30 minutes) or rebake them for a few minutes in the oven.
Which is the best chocolate for this recipe? Choose between dark (semi-sweet) chocolate chips or a chocolate bar. If using a chocolate bar, coarsely chop it using a sharp knife.
Do you love soft cookies? Reduce the baking time!
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup (55 g) vegan butter or margarine
- ¼ cup (50 g) white sugar
- 2 tbsp (30 g) brown sugar
- ⅛ cup (30 g) oat milk or plant-based milk of choice
- 1 tsp vanilla extract
- ½ cup rolled oats
- ⅔ cup (90 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (85 g) dark chocolate chips see notes
Instructions
- Preheat the oven to 355°F/180°C.
- Mix vegan butter, white and brown sugar for one minute in a bowl using a stand or hand mixer.
- Add oat milk and vanilla extract and mix until just combined.
- Add rolled oats, flour, baking powder, and salt and mix using a rubber spatula or spoon. Fold in the chocolate chips.
- Take one heaped tablespoon of the dough, form it into a ball, and place it on a with parchment paper lined baking sheet.
- Proceed with the rest of the dough and make sure to leave enough space between each cookie, as they will flatten and spread out during baking.
- Bake for 12 minutes in the preheated oven.
- Take them out of the oven and leave them for another 5 minutes on the baking sheet before you transfer them on a cooling rack to completely cool → Hot cookies directly out of the oven break immediately!
Notes
- Chocolate: You can use chocolate chips or chopped dark baking chocolate.
- Store them in an airtight container at room temperature.
- Keeps fresh: They are best eaten within two days. After that, they start to soften. If you love cookies with a crispy edge, eat them quickly.
- Freeze: Once cool, transfer them into a freezer bag and freeze for a maximum of 3 months. Defrost them one by one at room temperature (takes 15-30 minutes) or rebake them for a few minutes in the oven.
Hima says
Thank you for a quick & easy healthy recipe! Added regular butter as thats that I had on hand and replaced sugar with 1/2 coconut sugar & 1/2 monk fruit sugar. Turned out like a dream, crunchy and chewy
Aline Cueni says
So glad to hear, Hima! 💕