Vegan Oatmeal Chocolate Chip Cookies

Simple and delicious, these vegan oatmeal chocolate chip cookies are quick and easy to make. They’re crispy on the outside and chewy on the inside. And you can have a batch of freshly baked cookies in just 30 minutes!

Here at Vegan on Board we love cookies! So much, that we even make no bake chocolate oat cookies when we are travelling in our van without an oven. But when we’ve got a craving for a good old fashioned cookie, these choc chip oatmeal cookies are always a winner.

We love how quick they are to make and bake. And how the oats make them more satisfying and filling than just flour based cookies. Our recipe has a bit less sugar than many other vegan oatmeal cookie recipes, for us it’s just the right level of sweetness and we hope it is for you too. And because they are not overly sweet - you can easily eat a few in a row! 

Ingredient tips

Oats - you want old fashioned oats or rolled oats for this recipe. Quick or instant type oats will have less of a texture and steel cut oats aree too hard.

Brown sugar  - this adds a delicious caramelised and rich flavour to these cookies. We’ve tested the recipe with both dark brown sugar and light brown sugar, and like both! Darker sugar gives a slightly stronger flavour. 

Chocolate - we really like vegan dark chocolate with a 70% cocoa content. You can use vegan chocolate chips, or use a bar of chocolate and chop it into small chunks. For a sweeter cookie, you could use a vegan milk chocolate. 

Vegan butter - we recommend a block or stick style vegan butter for baking, as it has less water content. Our favourite is Naturli Vegan Block. 

You'll also need plain/all purpose flour, baking powder, some non-dairy milk (we use oat milk) and vanilla extract.

Step by step

The full recipe is in the card at the end of the post, but here's a visual guide on how to make these vegan oatmeal chocolate chip cookies. 

Chilling the cookie dough

We have not found it necessary to chill the dough before baking. Chilling cookie dough solidifies the fat so it takes longer to melt when cooking. As a result, cookies spread out less.

With this recipe, using cubed vegan butter fresh from the fridge, we have had no issues with the cookies spreading too much, so no chilling is necessary. If you do have issues with spreading, then you can chill the dough for 30 minutes to 1 hour before baking.

Variations

You can also add nuts to the cookie dough. Chopped walnuts, pecans, hazelnuts, flaked almonds… Just add in ¼ to ½ a cup or around 60 to 120g when you add the chocolate chips. 

Or replace the chocolate with dried fruit like raisins or cranberries. Add a teaspoon of cinnamon for some warmth and extra flavour.

Serving and storage

The cookies will still be soft when you take them out of the oven, so leave them to cool down on the tray for at least 5 minutes to firm up before serving or transferring to a wire rack to cool. 

We like these vegan oatmeal cookies most when they are fresh, as they have a nice crisp outside on the day they are baked. Over time they become softer and more moist.

You can keep the cookies in an airtight container at room temperature for up to a week. Wait until completely cool before you place them in the container.

📖 Recipe