These Vegan oatmeal chocolate chip cookies are chewy, thick and so delicious! These one bowl cookies have the perfect texture and best flavor. They are easy to make and both gluten free and Vegan!

Vegan oatmeal chocolate chip cookies

Why You’ll Love This Recipe

  • These Vegan oatmeal chocolate chip cookies are incredibly tasty!
  • They have a chewy texture but they are gooey in the middle.
  • The melted dark chocolate chips are so yummy.
  • They are made without Vegan butter, without eggs and without applesauce.
  • This recipe is made in one mixing bowl.
  • For a healthier option, check out these Banana Oatmeal Peanut Butter Cookies!
  • No dough chilling required!
  • These oatmeal cookies are gluten free, dairy free, and Vegan.
  • Check out these Almond Flour Oatmeal Cookies for another great option!

Ingredients & Substitutions

Coconut oil is a great Vegan baking fat. In addition to having many nutritional benefits, coconut oil has great baking properties. It is solid when cold and liquid when heated. For this recipe, use room temperature coconut oil. It should be solid but not hard.

Both white sugar and brown sugar add the sweetness. Tightly pack light brown sugar while measuring. I have not tested this recipe with coconut sugar.

The almond milk adds some moisture. Any dairy free milk works!

Two teaspoons of vanilla extract add a ton of classic flavor.

Gluten free old fashioned oats are the best oats for these cookies. Old fashioned oats are softer and larger than quick oats and provide both flavor and texture. Old fashioned oats yield chewy cookies.

Gluten free 1 to 1 flour is a great flour alternative. I use and love the King Arthur Flour brand. If not gluten free, all purpose flour works too. For this recipe, I do not suggest any other replacements.

The baking soda helps these cookies rise while baking.

A pinch of sea salt makes all the difference! I like to use a high quality flaky sea salt, but regular salt works too.

The dark chocolate chips are very important! Use Vegan chocolate chips, such as Enjoy Life dark chocolate chips.

Vegan chocolate chip oatmeal cookies

Taste & Texture

These Vegan oatmeal cookies have the taste and texture of a classic oatmeal cookie! The two most prominent flavors are oatmeal and dark chocolate.

The texture is spot on. Think golden crispy edges and a soft chewy center. The old fashioned oats yield the perfect texture.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

Beat coconut oil, white sugar and brown sugar in a stand mixer for 1 minute.

Vegan cookie dough in bowl

Step 3

Then, add in remaining all ingredients except chocolate chips. Stir to combine.

Bowl of cookie dough

Step 4

Fold in dark chocolate chips.

Oatmeal cookie dough in bowl

Step 5

Scoop dough in rounded 1 inch balls onto lined baking pan.

Cookies on pan

Step 6

Bake for 9 to 10 minutes or until cookies are just set in the middle.

Step 7

Finally, remove from oven. Cool on pan for 5 minutes before carefully transferring to a cooling rack.

Expert Tips & Tricks

Use room temperature coconut oil. Cold hardened coconut oil is much more difficult to mix.

Tightly pack light brown sugar.

Use old fashioned oats, not quick cooking oats.

Use cookie scoop to scoop evenly sized balls of dough. This ensures even baking.

Place balls of dough at least 2 inches apart. They do spread while baking.

Bake until cookies are just set in the middle. They will firm up at room temperature so do not over bake them!

With that said, allow cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack to finish cooling. They are soft!

Vegan cookies with oatmeal

How to Serve & Store

Serve cookies once they have cooled. It is tempting to dig in when they are hot, but they are soft.

Store covered at room temperature for up to 4 days.

Store in fridge for up to 7 days.

These freeze well! Wrap each individual cookie before freezing. Freeze for up to 2 months.

Vegan Chocolate Chips

To keep this recipe Vegan, be sure to use Vegan chocolate chips. I swear by Enjoy Life since they melt well! Here are some of my favorite brands:

Enjoy Life dark chocolate chips

Lily’s dark chocolate baking chips

Pascha white chocolate chips

Variations & Add Ins

These Vegan oatmeal chocolate chip cookies are delicious as is, but consider some additional flavors! Add these into the dough before baking.

Pinch cinnamon

Pinch ground ginger

M&Ms

White chocolate chips

Peanut butter chocolate chips

Butterscotch chocolate chips

Chocolate chunks

Dried cranberries

Raisins

Stack of Vegan cookies

Frequently Asked Questions

Which oats are the best?

Old fashioned oats are the best for flavor and texture.

Can I freeze these cookies?

Sure! Wrap each cookie individually before freezing.

Can I freeze the dough then bake?

Yes! If making ahead of time, freeze balls of dough. Then place on baking sheet and add 1 to 2 minutes of extra baking time.

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Vegan Recipes.

Vegan oatmeal chocolate chip cookies

Get the Recipe: Vegan Oatmeal Chocolate Chip Cookies

These Vegan oatmeal chocolate chip cookies are chewy, thick and so yummy! These one bowl gluten free and Vegan cookies are insanely delicious. They have the perfect texture and the best flavor!
5 from 6 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In a stand mixer or large mixing bowl, beat coconut oil, white sugar, and brown sugar for 1 minute or until mixed.
  • Once mixed, add in all remaining ingredients except chocolate chips. Stir to combine. Batter will be thick.
  • Then, fold in dark chocolate chips.
  • Use a cookie scoop to scoop 1 inch round balls of dough onto lined baking pan.
  • Bake for 9 to 10 minutes or until cookies are just set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 5 minutes. Then transfer to a cooling rack to finish cooling.

Notes

  • Use refined coconut oil for a neutral flavor.  Unrefined coconut oil has a slight coconut flavor.
  • Tightly pack light brown sugar when measuring.
  • Old fashioned oats are the best oats for these cookies.  Use gluten free oats for gluten free.
  • Gluten free 1 to 1 flour or all purpose flour both work well.
  • The cookie dough will be thick.
  • These cookies spread while baking so space balls of dough at least 2 inches apart on pan.
  • Bake until cookies are just barely set in the middle.  They will firm up after baking.
Calories: 264kcal, Carbohydrates: 37g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 95mg, Potassium: 139mg, Fiber: 2g, Sugar: 18g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg

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