These Vegan Chocolate Chip Oatmeal Cookies are extra soft, thick, chewy and studded with gooey chocolate morsels!
These chocolate chip oatmeal cookies are reminiscent of the old favorite oatmeal chocolate cookie recipes you may have grown up with. They are soft, tender cookies with a nice chew and tons of flavor!
You can share them with friends, family and co-workers with confidence, and I bet they wouldn’t even guess that they’re vegan. I love introducing easy transitional recipes, especially desserts, and this is one of them.
So I hope you enjoy this recipe, making them often to share. Serve with a nice chilled glass of non-dairy milk, and watch them disappear!
And FYI, they make great gifts all boxed up with a bow!
INGREDIENTS YOU’LL NEED
Here’s everything you’ll need, plus ideas on making substitutions when needed:
- Oats – old fashioned or quick oats work here.
- Flour – light spelt flour, all-purpose, oat, pastry and white whole wheat flour are great too.
- Coconut sugar or organic cane sugar – I used coconut sugar here.
- Cinnamon – optional, but adds great flavor.
- Baking soda – baking powder works in a pinch too.
- Salt – just a pinch, or make it optional
- Coconut oil – use room temp, also vegan butter works well. For oil-free try unsweetened applesauce!
- Banana or flax eggs – I love using banana, but the flax is good too.
- Unsweetened almond milk or pure maple syrup- either one, use maple for a sweeter cookie.
- Vanilla extract – adds lovely flavor. I ♡ Ashlae of Oh Lady Cakes Vanilla!
- Dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life)
HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP COOKIES
There’s only a few steps needed for homemade soft, thick and chewy vegan cookies:
- Heat oven to 350 Degrees F.
- In large bowl, stir the sugar and coconut oil until creamy smooth.
- Stir in vanilla and banana/flax egg until light and blend well.
- Add in flour, baking soda and salt, and mix well (above left).
- Stir in oats and chocolate chips (below left).
- Scoop up large rounded tablespoons of dough and place on a cookie sheet lined with a silpat or parchment paper, about 1 1/2 – 2 inches apart (below right).
BAKING TIPS FOR OATMEAL COOKIES
- When measuring flour, never scoop it out of the bag or container with the measuring cup. Instead, spoon it into your measuring cup and level it off with the back of a knife.
- Don’t overbake! To achieve a delicious super soft and chewy texture, just slightly under bake the cookies. Over-baked oatmeal cookies tend to be dry and hard, losing their chewy texture.
- I usually cook these cookies for 11 -12 min. max., but ovens vary so adjust as necessary. When ready, cookies will look brown around the edges and look a bit undone on top, but will change appearance after a few minutes of cooling and be perfect.
- The oatmeal cookie dough is soft, chunky, and pretty sticky. Use a cookie scoop to keep the mess to a minimum, while also keeping the cookies uniform in shape which helps them to bake evenly.
- This recipe can easily be cut in half, or doubled, if needed.
HOW TO STORE
Oatmeal cookies can be stored in an airtight container on the counter for 5 days. They’ll keep longer if stored in the refrigerator for up to 2 weeks.
CAN I FREEZE CHOCOLATE CHIP OATMEAL COOKIES?
Absolutely! To freeze baked cookies, let them cool completely, then place them in the freezer on a cookie sheet sheet until frozen. Once frozen, place the cookies in freezer bags or freezer safe containers with parchment paper between the layers. Freeze cookies for up to 3 months.
To freeze unbaked cookies, simply place the shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen dough balls in a freezer bag or freezer safe container. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 12 – 15 minutes.