These are hands down the best vegan oatmeal chocolate chip cookies around. They are always a HUGE hit; wherever they are brought anywhere, the whole family will love them. This recipe is easy to make and will likely become your favorite classic cookies!
Vegan Oatmeal Chocolate chip cookies mmm…
I love cookies a lot, like probably too much. I love how easy cookies are to make.
They are easy to transport, most of the time, no frosting to worry about.
It’s just pure goodness in a portable compact size.
I mean, what’s not to love?
In my chocolate chip cookie world, these cookies have the perfect texture for oatmeal chocolate chip cookies.
I like mine a little on the thicker side. Not like the ones that are super thin and spread way out.
Nope, not these. These are perfect little hunks of goodness. They might even be up there with my favorite vegan desserts.
They have a little brown sugar and a little cane sugar, giving it a nice flavor profile.
And oats- I mean it almost makes it healthy throwing those in there, totally joking, mostly…. =)
I can tell you that when I feed these to someone that isn’t vegan, they have no idea that they are vegan until I tell them.
I’m not lying when I tell you these are some of the best desserts when it comes to cookies.
My extended family, who aren’t vegan, actually make these as their go-to cookies.
These are quick to throw together and only dirty one bowl!
One bowl vegan cookie recipes are my jam!
One bowl in my book means the recipe is pretty much golden. Does anyone else feel this way? Anything that’s one pot, one bowl, one mess has my name on it!
Let’s get into the recipe Q&As-
What is the best kind of oats to use for this cookie recipe?
Old fashioned oats work the best in this recipe. In a pinch, you can use quick oats.
This recipe won’t work with steel cut oats; they are too hard.
Are all chocolate chips vegan?
No, a lot are not. It’s best to read the back of packages to check.
My favorite vegan chocolate chips are;
- Enjoy Life
- Trader Joes Semi-sweet
- Simple Truth
- A good vegan chocolate bar cut into chunks
There are more brands, but these are the ones I consistently use.
Can you make these cookies ahead of time?
Yes, you can make these the day before whatever event you want to serve them for.
Can you freeze the vegan cookie dough balls?
You can freeze these into cookie dough balls. When you’re ready to bake them, remove however many you want and let them come to room temperature before baking.
You may need to add extra time to bake them.
Can you make these gluten-free?
You can sub in an all-purpose gluten-free flour for the regular flour and make sure you use gluten-free oats.
Can I use coconut oil instead of vegan butter?
You can use coconut oil; just make sure it’s cold. It won’t have the same vegan buttery flavor, but it will work.
What about other flours?
If you want to sub in white whole wheat flour, you can, but it will slightly change the taste. You may need to add a little bit more liquid.
Can I make these vegan cookies oil-free?
Yes, take out the vegan butter and sub it like this;
I have done a combination of half nut butter (peanut butter almond butter, or sunflower seed butter) and half vegan plain yogurt that has worked great.
I wouldn’t try to replace the nondairy butter with applesauce because I don’t think that would work very well.
Can you double this vegan oatmeal cookie recipe?
Yes, this recipe doubles nicely.
What do you need for the best vegan chocolate chip cookies?
This vegan cookie recipe is made with simple ingredients. For the full recipe, check out the recipe card at the bottom of the post.
- vegan butter, cold
- white sugar or cane sugar
- brown sugar
- non-dairy milk (almond milk, soy milk, oat milk, whichever you like)
- baking soda
- all purpose flour
- rolled oats (old fashioned oats)
- cream of tarter, You can leave this out if you don’t have it.
- corn starch
- vanilla extract
- vegan chocolate chips
How do you make these vegan chocolate chip oatmeal cookies?
Yields– 24 smaller cookies
Baking Time– 8-9 minutes a batch
Start by preheating your oven to 350 degrees. Get a baking tray, line it with a Silpat or parchment paper, and set it aside.
Get your stand mixer or hand mixer out.
Use the stand mixer bowl fitted with the paddle attachment or a large mixing bowl.
Mix your cold vegan butter with your sugars beat together until smooth.
Then add your wet ingredients; vegan milk and vanilla. Mix.
Add dry ingredients in this order; your baking soda, salt, cream of tartar, and corn starch. Mix.
Add your flour and oats and mix into the mixture until just incorporated.
Then hand mix with a spatula your vegan chocolate chips in.
Use a cookie scoop and scoop your cookies onto your prepared baking sheet.
Cook about 12 cookie dough balls on a sheet.
Put in the oven and bake cookies for 8-9 minutes. ( I use a 1.5-inch cookie scoop. If you use a bigger one, you will get fewer cookies and need to cook longer). Do not over-bake.
They will seem slightly underdone. Let sit for a couple of minutes (3-5 minutes) and then remove and place on a wire rack or cooling rack.
Repeat with the remainder of the dough.
Try not to eat all the amazing vegan cookies in one sitting.
How do you store these vegan oatmeal cookies?
These are best stored at room temperature in an airtight container or gallon zip lock bag on the counter for up to 5 days.
Can you freeze this vegan oatmeal chocolate chip cookie recipe?
Yes, these vegan cookies freeze great! They need to be frozen in a freezer-safe container or freezer gallon ziplock bag. They can be frozen for up to 5 months.
To serve after freezing-
Take however many you want out of your air-tight container, place them on the counter, and let them come to room temperature before serving.
How to freeze cookies-
It’s best to flash freeze cookies to do this; follow these instructions.
Take a cookie sheet that fits in your freezer and line it with either parchment paper or a Silpat, do a single layer of cookies on the cookie sheet.
Then place in the freezer until they are frozen.
Remove the frozen cookies and put them in your freezer container stacked.
This way, the cookies won’t stick to each other.
These don’t make a huge batch; if you’re using the small cookie scoop, it makes about 24 cookies. If you’re using the medium scoop, it makes about 12-14 cookies.
These are best served the day they are made but taste good days after. You can eat them warm or at room temperature.
- 1 stick vegan butter cold
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 2 tablespoons almond milk any alternative milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup flour
- 1 cup oats I used old fashion
- 1/2 teaspoon cream of tarter You can leave this out if you don’t have it.
- 1.5 tablespoons corn starch
- 1.5 teaspoons vanilla extract
- 2/3 cup chocolate chips*
- Start by preheating your oven to 350 degrees.
- Get your stand mixer or hand mixer out. Mix your cold butter with your sugars beat together until smooth. Then add your milk and vanilla. Mix.
- Add your baking soda, salt, cream of tartar, and corn starch. Mix. Add your flour and oats and mix into the mixture until just incorporated. Then hand mix with a spatula your chocolate chips in.
- Use a cookie scoop and scoop your cookies onto either a greased cookie sheet or Silpat on a cookie sheet. Cook about 12 cookie dough balls on a sheet. Put in the oven for 8-9 minutes. ( I use a 1.5-inch cookie scoop; if you use a bigger one, you will get fewer cookies and need to cook longer). Do not over-bake. They will seem slightly underdone. Let sit for about 3-5 minutes, and then remove and place on a cooling rack. Repeat with the remainder of the dough.
Here are some more awesome vegan cookie recipes:
- Rich vegan brownie cookies
- Easy Vegan Sugar Cookies
- Vegan Oatmeal Cream Pie Cookies
- Classic Vegan Chocolate Chip Cookies
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.