Vegan Oatmeal Chocolate Chip Cookies

A hearty and rustic oatmeal cookie is so classic. Similar to my Iced Oatmeal Cookies, these Vegan Oatmeal Chocolate Chip Cookies have all of the flavors you love from the classic recipe but with added chocolate! The cookies are sweetened with both granulated and brown sugar to give them an extra rich flavor, while a touch of cinnamon and vanilla extract makes each bite warm and comforting. They’re the best cookies to dunk into a glass of homemade oat milk! I think you’re really going to like these cookies. The chilled cookie dough balls need less than 15 minutes to bake before transforming into a dessert that is:

Firm on the outsideChewy on the insideMade in 1 bowlAnd perfect for dunking!

If you don’t know what to do with all of your leftover oats, use them up by making my Vegan Overnight Oats and these chocolatey and easy No Bake Cookies.

What kind of oats are best in oatmeal cookies?

Old fashioned rolled oats are best here. They’ll give the cookies a soft and chewy texture while helping all of the ingredients stick together. Quick oats will also work if that’s what you have at home.

How to make vegan oatmeal chocolate chip cookies

Find the complete recipe with measurements below. First, make the flax egg. While it sits, beat the vegan butter and sugars together. Pour in the flax egg and vanilla and mix again. Mix the dry ingredients with the wet until the dough is just combined. To finish, stir in the chocolate chips using a spatula. Cover the bowl with plastic and let the cookie dough chill in the fridge for at least 30 minutes (this is necessary to keep the cookies from spreading too much in the oven.) Afterward, scoop 1.5 tablespoons of dough out of the bowl and onto a prepared cookie sheet. Leave a little room in between each cookie so they don’t touch after you press them down slightly. Bake the oatmeal chocolate chip cookies until set and then let them cool completely. They’ll firm up on the outside and still taste sweet and soft on the inside!

More mix-ins

Get creative with your cookies! They’d be delicious with any of these fun mix-ins:

Dried fruit – Use raisins, cranberries, or other dried fruit in place of the chocolate chips, if that’s your thing!Nuts – Add in 3/4 cup of chopped walnuts or any other kind of nut you like.Peanut butter – Replace the vegan butter in the dough with creamy peanut butter.Spices – Add a pinch of nutmeg to make the cookies extra comforting.Chocolate – I like to use vegan semi-sweet chocolate chips from Enjoy Life, Trader Joe’s, or Costco. You can also use a dairy free dark chocolate bar and chop it into chunks.

Substitutions

Gluten free – Use a 1:1 gluten free flour blend to replace the all purpose flour and make sure your rolled or quick oats are certified gluten free.Oil free – Use applesauce, peanut butter, or pureed pumpkin instead of the vegan butter.No flaxseed? Replace it with chia seeds, a vegan egg replacer, or a mashed banana instead.

Make ahead oatmeal cookies

The cookie dough can be prepared and refrigerated for up to 4 days before baking. Leave it in your mixing bowl with a lid or covered in plastic. Alternatively, freeze the balls of cookie dough or the baked cookies instead. Freeze the balls on your baking sheet completely before transferring them to an airtight container or sealed freezer-safe bag. When it’s time to bake the frozen dough, make sure to add 2 extra minutes to the baking time.