If you love cookies but want to keep things wholesome, this oatmeal chocolate chip cookies vegan recipe is the perfect fit. Made without dairy or eggs, it’s completely vegan-friendly, but don’t worry, these cookies still deliver the same soft, chewy texture that we all love.
So, grab your aprons, and let’s whip up a batch of these delightful cookies together. They are incredibly easy to make and filled with wholesome ingredients that you can feel good about. Whether you are baking for your family, hosting a get-together, or simply treating yourself, these cookies are the perfect option. maybe thirds)!
Wholesome And Tasty Oatmeal Chocolate Chip Cookies Vegan Style
This recipe has become a staple in our family because it is so easy to make and always turns out perfectly. I first started making these cookies years ago when I needed a dessert that was both vegan, dairy-free, and delicious for one of my grandkids. Over time, they have become my go-to for busy days when I need something quick, homemade, and satisfying.
One of the best things about this recipe is how simple it is. In just 35 minutes, you can have a fresh batch of cookies on the table. Plus, it uses pantry staples like rolled oats, chocolate chips, and light brown sugar—things you probably already have on hand.
To keep these cookies completely vegan and gluten-free, I use flaxseed meal as an egg substitute, vegan butter, and gluten-free all-purpose flour. This makes them perfect for when we have families over for dinner with allergies or specific dietary preferences.
If you love cookies as desserts, check out my other recipes like Soft Pumpkin Cookies, No Bake Oatmeal Cookies, and Pistachio Cookies.
Ingredients You Will Need and Buying Tips
Get ready to bake up a batch of irresistible oatmeal chocolate chip cookies with just a handful of these simple ingredients.
- Ground Flaxseed: Check the expiration date because this ingredient tends to have a short shelf life. If you’re concerned about pesticides, choose organic.
- Vegan butter: Choose stick-style vegan butter and not the spreadable form. Check the ingredients and make sure it uses plant-based oils like sunflower oil or olive oil.
- Gluten-free all-purpose flour: Look for a blend with xanthan gum to provide structure for your cookies. If you can’t find it, purchase xanthan gum separately.
- Rolled oats: Use old-fashioned oats to give that signature chewy texture to your cookies. Make sure it’s plain without any additional sugar or flavorings.
- Chocolate chips: Opt for vegan semisweet chocolate chips without any hidden dairy ingredients like milk fat or whey.
- Light brown sugar: Some sugar is manufactured with charred animal bones, so look for vegan-labeled brown sugar.
- Caster sugar: Look for organic caster sugar because it ensures no bone char is used in the production.
- Vanilla extract: Use pure vanilla extract to impart the highest quality of flavor. Make sure it uses grain alcohol or other non-animal sources to ensure it’s vegan.
- Baking soda: For your health safety, look for aluminum-free baking soda.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- I like to use semi-sweet chocolate chips for the right balance of sweetness and chocolate flavor. If you want a richer, less chocolatey flavor, use dark chocolate chips instead.
- Substitute gluten-free all-purpose flour with oat flour for a chewier texture or almond flour for a nutty flavor.
- Replace vegan butter with coconut oil for a slightly richer flavor.
- If you prefer chia seeds over flaxseeds, use them instead to make a chia egg. it’s the stickiness we are going for to hold the cookies together.
- To make your cookies more fruity, consider adding some dried cranberries or dried apricots.
- Give that extra crunch with pecans, walnuts, or almonds.
- Spice it up with cinnamon, pumpkin pie spice, or nutmeg for extra flavor.
Simply mix ground flaxseed with water and let the mixture sit for 15 minutes in the refrigerator. The flaxseed will absorb the water and form a gel-like consistency, just like an egg white but a little thicker.
How To Make Vegan Oatmeal Chocolate Chip Cookies
Making vegan oatmeal chocolate chip cookies is as easy as swapping a few ingredients and baking up a warm, chewy goodness!
1
Prepare The Wet Batter
In a large mixing bowl, I start by adding softened vegan butter, light brown sugar, and caster sugar. Using small, controlled motions, I whisk them together until the sugars begin to blend with the butter—though let me tell you, it can feel like a bit of a workout! (Think of it as baking and arm day combined.) To make things easier, a hand mixer or stand mixer works wonders for beating the butter and sugars together.
Once the mixture is light and fluffy, I stir in the flax egg (that magical combo of ground flaxseed and water). After it’s fully incorporated, I add a splash of vanilla extract and whisk again until everything comes together into a smooth, creamy mixture. It’s such a satisfying step—like the promise of something delicious to come!
2
Combine Dry Ingredients
In a separate bowl, I sift the gluten-free flour to ensure it’s smooth and lump-free—it’s a simple step that makes a big difference. If your flour doesn’t already include xanthan gum, this is where I add it, along with baking soda and salt. A quick whisk brings all the dry ingredients together evenly, setting the stage for the perfect dough.
3
Mix Everything To Make The Dough
After whisking the dry ingredients, I like to add small portions of it to the wet batter gradually, then use a wooden spoon to stir the mixture gently each time. Once most of the dry mixture is incorporated, I add the rolled oats in batches and continue to stir until the oats are evenly distributed throughout the cookie dough.
You’ll know that you have done a job well done when the dough has become sticky but thick enough to hold its shape.
4
Fold In The Chocolate Chips
Add the chocolate chips on top of the dough, spreading them out as evenly as possible. Using a wooden spoon, scoop underneath the dough, then lift it from the bottom and gently turn it over onto the top. Do this folding motion as you rotate the bowl slightly to incorporate the chips more evenly.
5
Shape Into Balls And Bake
Scoop out the dough to form a ball (about 2 inches in diameter) using a cookie scoop, two spoons, or your two hands. Roll each dough between your palms (you’ll want to form a smooth, round ball) and place it on the parchment paper-lined baking sheet. Using the back of a spoon or your hands, flatten each dough ball, about ½ inch thick.
Once your dough balls are all flattened, put them in the preheated oven and bake for 12-15 minutes. You’ll know that your cookies are done when the tops have turned slightly golden. Before serving, allow the cookies to cool on the baking sheet for around 8 minutes, then transfer to a wire rack to cool completely and firm up.
Gina’s Tips For Recipe Success
- Soften your vegan butter to room temperature before beating with the sugars to cream well. It usually takes around 30 minutes, so do it beforehand. To speed up the process, cut into smaller cubes or microwave for 10 seconds at a time.
- Don’t overmix the dough, or you’ll end up with tough cookies. Just stir until everything is just combined.
- Add a little more melted vegan butter if the dough is too thick or dry. If it’s too sticky, chill the dough in the fridge to harden up.
- Leave enough space for the cookies to spread on the baking sheet.
Leftover Tips
After your oatmeal chocolate chip cookies have cooled down completely, transfer them to an airtight container to help keep their chewy texture. If there are too many cookies, layer them with parchment paper in between to prevent them from sticking to each other. The cookies can stay good at room temperature for up to 5 days.
If you like to enjoy the cookies longer, freeze them for 2 hours on a baking sheet, then transfer them to a freezer-safe bag or airtight container. These cookies can be consumed for up to 3 months in the freezer. Just thaw at room temperature or microwave for a few seconds before serving—you’ll be amazed how delicious they taste, just like when they were fresh out of the oven
Vegan Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Chewy Oatmeal Chocolate Chip Cookies (Vegan)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water, flax egg
- ½ cup vegan butter, softened
- ½ cup light brown sugar
- ⅓ cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum, if not included in your flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅔ cups rolled oats
- 1 cup vegan chocolate chips
Instructions
- Preheat to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix ground flaxseed with water and refrigerate for 15 minutes to set.1 tablespoon ground flaxseed + 3 tablespoons water
- In a large mixing bowl, beat the vegan butter, light brown sugar, and caster sugar until fluffy.½ cup vegan butter, ½ cup light brown sugar, ⅓ cup caster sugar
- Mix in the flax egg and vanilla extract.1 teaspoon vanilla extract
- In a separate bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, and salt.1 cup gluten-free all-purpose flour, ½ teaspoon xanthan gum, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry mixture and rolled oats to the wet ingredients. Stir until a thick, sticky dough forms.1 ⅔ cups rolled oats
- Fold in the vegan chocolate chips.1 cup vegan chocolate chips
- Roll the dough into 2-inch balls (about 60g each), place on the baking sheet, and gently flatten with your hand. Leave space between cookies.
- Bake for 12–15 minutes, until the tops are slightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. Cookies will firm up as they cool.
Notes
- Soften your vegan butter to room temperature before beating with the sugars to cream well. It usually takes around 30 minutes, so do it beforehand. To speed up the process, cut into smaller cubes or microwave for 10 seconds at a time.
- Don’t overmix the dough, or you’ll end up with tough cookies. Just stir until everything is just combined.
- Add a little more melted vegan butter if the dough is too thick or dry. If it’s too sticky, chill the dough in the fridge to harden up.
- Leave enough space for the cookies to spread on the baking sheet.