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Vegan Oatmeal Chocolate Chip Cookies

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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

  1. Mix flaxmeal with warm water in a small bowl to create a flax egg. Let sit for a few minutes until thickened.
  2. In another bowl, whisk together flour, baking soda, and baking powder. Set aside.
  3. 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).
  4. Add salt, vanilla extract, and the prepared flax egg. Mix on high speed for 2 more minutes.
  5. Add dry ingredients to the wet mixture and mix until just combined.
  6. Fold in rolled oats and vegan chocolate chips until evenly incorporated.
  7. Cover the bowl with a damp towel and chill the dough in the refrigerator for at least 1 ½ hours.
  8. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  9. 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.
  10. Bake for 8–12 minutes until edges are golden and centers look slightly soft.
  11. 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.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-oatmeal-chocolate-chip-cookies/