Looking for the perfect cookie that’s hearty, chewy, and packed with delicious chocolate chips? These Vegan Oatmeal Chocolate Chip Cookies are just what you need! With a rich, soft center, crispy edges, and the added goodness of oats, these cookies are a perfect combination of sweet and satisfying. Whether you’re vegan or simply want to try a healthier version, these cookies will hit the spot every time.
Why You’ll Love These Vegan Oatmeal Chocolate Chip Cookies:
- Chewy & Hearty: These cookies are filled with wholesome oats and the perfect mix of sweetness. They’re soft and chewy on the inside, with a slightly crisp exterior, making every bite irresistible.
- Plant-Based Goodness: No eggs, no dairy, just pure plant-based ingredients. These cookies are not only vegan but also made with simple pantry staples, making them perfect for anyone following a vegan diet.
- Loaded with Flavor: Packed with chocolate chips, a pinch of cinnamon, and the natural flavor of vanilla extract, these cookies will quickly become a favorite in your baking rotation.
- Customizable: Add your favorite mix-ins, such as dried fruit, nuts, or even a spoonful of peanut butter for an extra indulgent treat. These cookies are totally versatile!
Ingredients You’ll Need
For the Vegan Oatmeal Cookies:
- 1 tablespoon ground flaxseeds (for the flax egg)
- 2.5 tablespoons water (to mix with the flaxseeds)
- ½ cup coconut oil, solid (or any plant-based butter)
- ½ cup brown sugar, packed
- ½ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups rolled oats (old-fashioned oats work best)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup dairy-free chocolate chips (make sure they’re vegan)
Ingredient Tips:
- Oats: Old-fashioned rolled oats are best for the perfect chewy texture. If you only have quick oats, you can use them too, but they might make the cookies a bit softer.
- Flax Egg: To make a flax egg, simply combine 1 tablespoon ground flaxseeds with 2.5 tablespoons water. Let it sit for 5 minutes until it thickens up.
- Coconut Oil: You can use coconut oil for richness and texture, but if you don’t like the coconut flavor, substitute with refined coconut oil or vegan butter.
- Chocolate Chips: Use dairy-free chocolate chips for a fully vegan version. You can also chop up your favorite dark chocolate bar for bigger chunks!
How to Make Vegan Oatmeal Chocolate Chip Cookies
Making these cookies is simple and fun! Just follow these easy steps to bake your way to a batch of chewy, chocolatey goodness.
Step 1: Make the Flax Egg
- In a small bowl, combine 1 tablespoon ground flaxseeds and 2.5 tablespoons water. Stir and let it sit for about 5 minutes until it thickens into a gel-like consistency.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, cream together coconut oil, brown sugar, and white sugar using an electric mixer for about 2 minutes until smooth and fluffy.
- Add the flax egg and vanilla extract, then mix until fully combined.
Step 3: Mix the Dry Ingredients
- In another bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt until they’re well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing on low speed or by hand until the dough is thick and well incorporated.
Step 4: Add the Chocolate Chips
- Fold in 1 cup of dairy-free chocolate chips. If you want even more chocolate, feel free to add a little extra!
Step 5: Scoop the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of dough and roll it into balls. Place the dough balls on the baking sheet, leaving about 2 inches of space between each cookie. Flatten them slightly with the back of a spoon or your fingers.
Step 6: Bake the Cookies
- Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Don’t worry if they’re slightly underbaked; they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Storage & Tips:
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They will stay chewy and delicious for days!
- Freezing: The dough freezes well! Portion it into cookie dough balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container. When you’re ready to bake, pop them directly into the oven (just add a couple of extra minutes to the baking time).
- Overbaking: These cookies will firm up as they cool, so be careful not to overbake them. Pull them out of the oven when the edges are golden and the centers look soft.
FAQs
Can I make these cookies gluten-free?
- Yes! Use a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free to ensure the cookies stay gluten-free.
Can I add nuts to these cookies?
- Absolutely! Chopped walnuts, pecans, or almonds would be a great addition. You can also mix in dried fruit, such as cranberries or raisins, for a fruity twist.
Can I use another sweetener instead of granulated sugar?
- You can try substituting coconut sugar, maple syrup, or agave syrup for a more natural sweetener. Just note that this may change the texture slightly.
How do I make the cookies more chocolatey?
- You can add extra chocolate chips or chunks, or even drizzle melted vegan chocolate on top once the cookies are cooled.
Can I make these cookies oil-free?
- Yes! You can swap the coconut oil for peanut butter or applesauce for an oil-free version.
More Vegan Cookie Recipes You’ll Love:
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Inactive Time: 5 minutes (cooling time)
- Total Time: 32 minutes
- Servings: About 18 cookies
Nutrition (per cookie, approximate):
- Calories: 150 kcal
- Carbohydrates: 24g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 105mg
- Fiber: 2g
- Sugar: 13g
These Vegan Oatmeal Chocolate Chip Cookies are the perfect combination of chewy, sweet, and indulgent. Whether you’re vegan or just looking for a delicious treat, these cookies are guaranteed to be a hit. Bake them for your next fall gathering or enjoy them as a snack throughout the week!