The Best Vegan Oatmeal Chocolate Chip Cookies
Today we are making The Best Vegan Oatmeal Chocolate Chip Cookies! Cookies are the best dessert – don’t you agree? Especially any with chocolate chips (and even more texture beyond that – so added oats are absolutely a favorite)! There’s something magical about the way oatmeal and chocolate chips come together in a cookie. The oats bring a delightful chewiness and a hint of nutty flavor, while the chocolate chips melt into gooey pockets of pure indulgence. It’s a combination that hits all the right notes – comforting, sweet, and satisfying. Don’t even get me started on the raw cookie dough too – that’s another level of I-shouldn’t-be-eating-raw-flour-but-I-am … delicious.
We all know the simple ingredients that go into a cookie – sugar, flour, egg (and in this case, a vegan substitute for that), vanilla, salt, butter and a hint of baking soda. With vegan baking, not much has changed! We use a vegan egg replacement for the regular egg, vegan butter, and everything else as you would normally use in cookies.
Now, here’s the special thing that makes these baked cookies stand out: they’re 100% vegan. That means there’s no dairy involved, and trust me, you won’t miss it one bit. We’ve swapped out traditional ingredients for plant-based alternatives without sacrificing an ounce of flavor or that perfect texture that you have in the back of your mind on how oatmeal cookies should be. These cookies are proof that you can have your cookies and eat them guilt-free too. So, let’s dive into these delicious oatmeal chocolate chip cookies!
Why You’ll Love This Vegan Oatmeal Chocolate Chip Cookie Recipe
Irresistible Taste: Picture this: a warm, chewy, and perfectly sweet cookie that’s so comforting, it’s like a cozy hug for your taste buds. These vegan cookies have a delicate balance of oatmeal’s nutty goodness and the irresistible allure of chocolate chips. With every bite, you’ll experience a combination of flavors that’s just as satisfying as traditional cookies, if not more so!
Versatile Add-Ins: These vegan oatmeal cookies are the type of cookie where you can try many different add-ins and it will still work. Chocolate chips? Yes. Raisins? Yes. Walnuts, pecans, slivered almonds, marshmallows?! You can try so many options as a mix-in rather than only chocolate chips in this recipe, which makes it so great!
Substitutions
Oats: This recipe uses quick-cooking oats (quick oats), but you can use rolled oats / old-fashioned oats. Just pulse them once in a spice grinder, to make them into smaller flakes like quick-cooking is.
White Sugar: Try using xylitol, which is a more natural alternative to white sugar.
Brown Sugar: Try using coconut sugar, or making your own brown sugar with xylitol and molasses.
Flour: Do not substitute with any gluten-free flour or whole wheat flour for this recipe.
Chia Seeds: Try ground chia seeds, brown flax seeds or ground flaxseed instead of whole black chia seeds. This will make a flax egg instead of a chia egg.
Vegan Butter: Melt Organics makes delicious salted vegan butter sticks. This is not referring to a margarine-type spread! Personally, I use these butter sticks linked above in replacement of all the dairy butter in baked goods. You can try using mashed banana, applesauce or a neutral oil such as refined coconut oil (that doesn’t smell or taste like coconut) instead of the butter. Keep in mind that the texture and flavor will change a lot if the butter is not used though.
Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Vegan Chocolate Chips: Check the ingredient list to make sure there are no added milk products in the chocolate chips (so they are vegan). For best results, use semisweet chocolate chips. For a slightly more bitter (and lower in sugar) option, use dark chocolate chips. You can even find refined sugar-free chocolate chips in the natural foods aisle of some grocery stores for a refined sugar-free option.
The Best Oatmeal Chocolate Chip Cookies Recipe Notes
- Don’t skip the refrigeration step – this makes them extra chewy cookies!
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If you make The Best Vegan Oatmeal Chocolate Chip Cookies, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
The Best Vegan Oatmeal Chocolate Chip Cookies
Equipment
- Oven
- Baking Tray
- Whisk or Stand Mixer
Ingredients
- ¼ cup vegan butter softened at room temperature
- ¼ cup light brown sugar
- 2 tbsp white sugar
- ½ chia egg 1½ tbsp lukewarm water mixed with ½ tbsp black chia seeds, set aside for 15 minutes
- ½ tsp vanilla extract
- 5 tbsp all-purpose flour
- ⅛ tsp baking soda
- ¼ tsp pink salt
- ¾ cup + 1 tbsp quick-cooking oats
- ¼ cup vegan semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, cream together the white sugar, brown sugar, vegan butter and vanilla. Add in the chia egg mixture once it has set for 15 minutes and has a gel-like texture. For best results, use a stand mixer.
- In a separate bowl, mix together the flour, baking soda, salt and oats.
- Add the dry ingredients into the wet ingredients, stirring to combine until a dough forms.
- Stir in the vegan chocolate chips. If the dough is not forming enough to shape into a cookie, add 1-2 tbsp more of oats as needed.
- Grease or line a baking sheet with parchment paper.
- Shape the dough into 10 cookies.
- Place the cookies evenly apart on the baking sheet.
- Bake cookies for 12 minutes. Remove from the oven and allow them to chill in the refrigerator for an hour. This step makes them even chewier!
- Once they have cooled down, enjoy!
Notes
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Storage
- Store in an airtight container at room temperature or refrigerator for up to one week.
- Based on this recipe.
