Soft, chewy, and filled with warm nostalgia, these vegan oatmeal chocolate chip cookies deliver everything you love about the classic treat—without dairy or eggs. With lightly crisp edges, tender centers, and plenty of chocolate chips, they’re simple to make and perfect for everyday baking or special occasions.
Why You’ll Love This Recipe
These cookies are made with simple pantry ingredients and come together with minimal effort. The oats add a hearty texture, while the balance of sugars keeps the cookies soft and chewy. They’re naturally dairy-free and egg-free, easy to customize, and great for both beginners and experienced bakers. Best of all, they taste just like the cookies many of us grew up loving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon flaxmeal
2 ½ tablespoons warm water
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup unsalted vegan butter, at room temperature
¼ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups vegan semi-sweet chocolate chips
Directions
In a small bowl, mix the flaxmeal with the warm water until combined. Set it aside for several minutes to thicken into a flax egg.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Set aside.
In a large mixing bowl, use a hand mixer to cream the vegan butter with the granulated sugar and brown sugar until light and fluffy, about 1 to 2 minutes. Add the salt, vanilla extract, and flax egg, then mix on high speed for another 2 minutes.
Add the dry flour mixture to the wet ingredients and mix gently until just combined. Fold in the rolled oats and vegan chocolate chips, mixing only until everything is evenly incorporated.
Cover the bowl with a damp towel and refrigerate the dough for at least 1 ½ hours. This resting time allows the oats to absorb moisture and improves the cookie texture.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough per cookie, roll lightly into balls, and place them about 2 inches apart on the baking sheet. Gently press each one down to form a cookie shape.
Bake for 8 to 12 minutes, until the edges are lightly golden and the centers are still slightly soft. Let the cookies rest on the baking sheet for 10 minutes, then transfer them carefully to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 18 to 20 cookies.
Preparation time is about 15 minutes, plus 1 ½ hours of chilling time. Baking time is 8 to 12 minutes per batch, for a total time of roughly 2 hours from start to finish.
Variations
For extra warmth, add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
Swap some of the chocolate chips for dried fruit such as raisins or chopped dates.
Add texture by mixing in ¼ cup of chopped walnuts, pecans, or sunflower seeds.
For a coconut twist, stir in a few tablespoons of unsweetened shredded coconut.
Storage/Reheating
Store the baked cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. For longer storage, freeze the cookies for up to 3 months.
To reheat, warm cookies briefly in the microwave for 10–15 seconds or allow frozen cookies to thaw at room temperature.
FAQs
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend designed for baking. Make sure your oats are certified gluten-free.
Why do I need to chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading during baking.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the texture and softness of the cookies.
What type of oats work best?
Rolled oats are ideal. Quick oats may make the cookies softer, while steel-cut oats are not recommended.
Can I substitute the vegan butter?
You can replace a small portion of the vegan butter with unsweetened applesauce or nut butter, but full substitution will change the texture.
How do I keep the cookies soft?
Avoid overbaking and store them in an airtight container once completely cooled.
Can I make the dough ahead of time?
Yes, the dough can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Why are my cookies too dry?
This usually happens from adding too much flour. Be sure to measure flour correctly by spooning it into the measuring cup and leveling it off.
Can I make them crispier?
Yes, bake the cookies for a few extra minutes until the centers are fully set.
Are these cookies suitable for kids?
Yes, they’re made with simple, plant-based ingredients and are a great dairy-free treat for all ages.
Conclusion
These vegan oatmeal chocolate chip cookies prove that classic comfort desserts can be made entirely plant-based without sacrificing flavor or texture. Easy to prepare, endlessly adaptable, and perfect for sharing, they’re a reliable go-to recipe you’ll want to bake again and again.
These vegan oatmeal chocolate chip cookies are soft, chewy, and nostalgic, packed with oats and dairy-free chocolate chips. Made without eggs or dairy, they’re simple, satisfying, and perfect for everyday or special treats.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:2 hours
Yield:18 to 20 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
1 tablespoon flaxmeal
2 ½ tablespoons warm water
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup unsalted vegan butter, at room temperature
¼ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups vegan semi-sweet chocolate chips
Instructions
Mix flaxmeal with warm water in a small bowl to create a flax egg. Let sit for a few minutes until thickened.
In another bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the vegan butter with granulated sugar and brown sugar using a hand mixer until light and fluffy (1–2 minutes).
Add salt, vanilla extract, and the prepared flax egg. Mix on high speed for 2 more minutes.
Add dry ingredients to the wet mixture and mix until just combined.
Fold in rolled oats and vegan chocolate chips until evenly incorporated.
Cover the bowl with a damp towel and chill the dough in the refrigerator for at least 1 ½ hours.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on the baking sheet 2 inches apart. Press each ball slightly to flatten.
Bake for 8–12 minutes until edges are golden and centers look slightly soft.
Let cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough enhances flavor and prevents spreading.
Use rolled oats for best texture; avoid steel-cut oats.
Customize with cinnamon, nuts, coconut, or dried fruit.
To keep cookies soft, don’t overbake and store in an airtight container.
Cookie dough can be made ahead and refrigerated for up to 3 days.
