Go Back
–+ servings
rows of baked oatmeal chocolate chip cookies on a baking sheet
Print Recipe
5 stars (49 ratings)

Vegan Oatmeal Chocolate Chip Cookies

My one-bowl Vegan Oatmeal Chocolate Chip Cookies are hearty, sweet, and so chewy. Filled with chocolatey goodness, you can bake the cookies fresh or freeze the dough for later.
Prep Time10 minutes
Cook Time12 minutes
Chilling time30 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 152kcal
Author: Nora Taylor

Ingredients

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1/2 cup vegan butter, softened (8 tablespoons)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup dairy free chocolate chips
US Customary - Metric

Instructions

  • Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
  • In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter, brown sugar and granulated sugar for 1-2 minutes until creamy.
  • Mix in the flax egg and vanilla, scraping the sides of the bowl as needed.
  • Stop the mixer and add the flour, oats, baking soda, cinnamon and salt. Turn the mixer on low speed and mix until just combined. Stir in the chocolate chips until fully incorporated.
  • Cover the bowl and refrigerate the cookie dough for 30 minutes before baking.
  • About 10 minutes before the dough is done chilling, preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or lightly spray with oil.
  • Using a cookie scoop or spoon, scoop about 1.5 tablespoons of dough onto the prepared baking sheets, leaving a little room between each one. Press each ball down gently to slightly flatten them, as these cookies won't spread very much in the oven.
  • Bake for 11-13 minutes, until the tops of the cookies are set.
  • Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool. Enjoy! Cookies will keep at room temperature for 3-4 days in a covered container.

Notes

  1. Old fashioned rolled oats are best here, though quick oats will work. The texture is best with regular old fashioned rolled oats.
  2. Gluten free - Use a gluten free all purpose mix and make sure your oats are certified gluten free.
  3. Oil free - Substitute peanut butter for the vegan butter, or pumpkin puree or even applesauce.
  4. Make ahead - The dough can be prepared and refrigerated up to 4 days before rolling and baking. 
  5. Freeze - You can freeze balls of cookie dough or the baked cookies. To bake from frozen, simply add an additional few minutes of baking time, about 2 minutes extra.
  6. Use raisins, cranberries or other dried fruit in place of the chocolate chips, if desired.  You could also add in 3/4 cup chopped walnuts.

Nutrition

Serving: 1of 22 cookies | Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 111mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg