Vegan Oatmeal Chocolate Chip Cookies are chewy, soft, and packed with chocolate! These are truly the best gluten-free cookies you'll ever make.
VEGAN OATMEAL CHOCOLATE CHIP COOKIES RECIPE
Vegans need baked goods, too! But not all vegan cookie recipes are created equally. These Vegan Oatmeal Chocolate Chip Cookies are perfectly chewy and soft.
Plus, they're packed with vegan chocolate chips for the best cookies! They'll quickly become your go-to vegan dessert for every occasion.
I love to make gluten-free cookies when I can. You'll still have the fluffiest oatmeal cookies without all the wheat.
INGREDIENTS IN VEGAN OATMEAL CHOCOLATE CHIP COOKIES
Vegan butter: Make sure your butter is softened before you begin your vegan cookie prep. Just leave it on the counter until you can press into it with your fingertips.
Light brown sugar: I love the extra nutty richness brown sugar brings to cookies. You can always use dark brown sugar for a deeper taste, too.
Caster sugar: Simply put, caster sugar is a super fine granulated sugar that's popular in the United Kingdom. In a pinch, you can also use regular granulated sugar here, too.
Flax egg: These flax eggs are a great binder for vegan meatloaf and a sub for eggs in baking! To make, mix 1 part flaxseed with 3 parts water and let it set for at least 15 minutes in the fridge. That's it!
Vanilla extract: If you love the taste of baked goods, you love vanilla extract. A little goes a long way here, but it's totally required for the best homemade cookies.
Gluten-free all-purpose flour: I like to keep my vegan cookies gluten free when I can! If you're not on a gluten-free diet, you can use regular all-purpose flour instead.
Xanthan gum: Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough for a thick dough with no gluten.
Rolled oats: There's so many kind of oats, it can be overwhelming to shop for. Rolled oats have the perfectly chewy consistency, and they don't disintegrate when mixed.
Baking soda: If it's fluffy cookies you want, it's baking soda you need! This gives my vegan cookie a little extra rise when they bake.
Salt: Cookies need salt to balance the super sweetness. A little goes a long way, but don't skip it!
Vegan chocolate chips: Your favorite brand of dark chocolate chips will work in this vegan cookie recipe. You can also chop up a bar of vegan chocolate.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP COOKIES
- First, preheat your oven and prep a baking sheet. You can use parchment paper or a silicone mat.
- Then, prep your flax egg by whisking the ground flaxseed with water. Let it set in the fridge for at least a few minutes or up to overnight.
- Next, beat the softened vegan butter with light brown sugar and caster sugar until it's fluffy and smooth like whipped cream.
- Now, add the vanilla extract and flax seed egg to the bowl and mix it together.
- In another mixing bowl, combine all your dry ingredients: gluten-free flour, xanthan gum, salt, and baking soda.
- Then, add the dry ingredients to your wet ingredients as well as the rolled oats. Fold it together until you have a wet, sticky dough.
- Time for the chocolate! Fold in the vegan chocolate chips until they're combined, but don't over mix.
- Now, roll the dough into balls. Make sure they're all the same size for even baking.
- Next, put the dough balls on your prepped baking sheet, and flatten each one slightly with your hand. Be sure to leave plenty of space for the cookies to spread!
- Bake the vegan oatmeal chocolate chip cookies until they're lightly browned on top.
- To cool, transfer the cookies to a wire rack. They should be super soft when fresh out of the oven.
- Serve with your favorite alt milk or tea! You can store these cookies for up to a week before they get stale.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN OATMEAL CHOCOLATE CHIP COOKIES
I've been known to munch on these vegan oatmeal chocolate chip cookies for breakfast with my morning cold brew coffee. Skip the coffee shop line with this simple homemade cold brew!
Make a whole gluten-free cookie spread with these soft and chewy air fryer cookies! They're super chocolatey and a win for the whole family.
These Lemon Cranberry Cookies deliver the perfect amount of sweetness and tartness. You can't stop after just one of these bright and fruity gluten-free cookies!
WHAT MAKES COOKIES FLAT OR FLUFFY?
There's nothing better than the perfectly thick and chewy oatmeal chocolate chip cookie. So why did my cookies end up flat and crispy?
When vegan cookies spread too much, it's usually from extra soft or even melted vegan butter! You want your butter to be just soft enough to squish by hand, but not so soft it falls apart.
The other culprit can be not enough flour. Make sure your gluten-free flour includes xanthan gum, or add it to the mix yourself.
CAN YOU FREEZE VEGAN OATMEAL COOKIE DOUGH?
One of the best parts of making too much vegan oatmeal chocolate chip cookie dough is it's easy to freeze and bake later. There's no better midnight snack than a single warm cookie.
If you want to be able to make vegan oatmeal cookies at the drop of a hat, freeze some individual dough balls on a baking sheet with parchment paper until firm.
Then, toss them in a freezer-safe container for up to 3 months. Just thaw and bake as usual for an easy midnight snack in a flash.
You can also freeze baked cookies before they go stale. They'll stay fresh up to 3 months in an airtight container. Just thaw and enjoy!
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
MORE YUMMY VEGAN DESSERT RECIPES
Switch it up with some classic vegan oatmeal raisin cookies! They're super chewy and flavorful with a punch of cinnamon.
You can make cookies in the Air Fryer! See our recipe for Air Fryer Oatmeal Cookies that is also vegan and gluten free.
The most comforting desserts are found in bowls. Banana Chia Pudding is my go-to comfort food all year long!
These air fried Oreos are the best late-night snack! Bring back memories of the state fair with these simple vegan cookies.
Vegan chocolate mug cakes are the decadent chocolate dessert your late-night snack cravings need. You can seriously make these moist cakes in the microwave!
If you love sweet and salty desserts, you have to try these Bliss Balls! These chocolate tahini balls are the best poppable dessert or mid-day snack.
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Vegan Oatmeal Chocolate Chip Cookies
- Small bowl
- 2 mixing bowls
- Baking sheet
- Cooling rack
- ½ cup vegan butter softened
- ½ cup light brown sugar
- ⅓ cup caster sugar
- 1 tablespoon ground flaxseed with 3 tablespoons water for flax egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum if flour doesn't include it
- 1 ⅔ cups rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
- Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
- Prep the flax seed egg by whisking together ground flaxseed and water. Let it set in the fridge for at least 15 minutes, or up to overnight.
- In a large mixing bowl, beat the softened vegan butter with the light brown sugar and caster sugar until smooth and fluffy.
- Add the flax egg and vanilla extract. Mix to combine.
- In a separate bowl, whisk together gluten-free all-purpose flour, xanthan gum, salt, and baking soda.
- Add the whisked dry ingredients and the rolled oats to the wet mixture. Fold everything together until combined. The mixture will be thick and sticky.
- Fold in vegan chocolate chips.
- Roll the mixture into 2-inch balls (about 60g each). Spread out on prepared baking sheet. Flatten each cookie slightly with your hand. You may need to make 2 batches.
- Bake for 12 to 15 minutes, or until slightly browned on top.
- Transfer cookies to a wire rack to cool. The cookies will be very soft in the middle when first removed from the oven.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.