If you have been searching for a delightful treat that is both comforting and kind to your body, this Vegan Oatmeal Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the hearty, chewy texture of rolled oats with the rich sweetness of vegan chocolate chips, all brought together by the subtle warmth of cinnamon and a hint of vanilla. They are perfectly soft yet sturdy enough to dunk in your favorite plant milk, making them the ideal snack or dessert for any occasion. Trust me, once you try this recipe, it will become a beloved staple in your baking repertoire!
Ingredients You’ll Need
This recipe keeps things simple yet flavorful with everyday pantry staples that come together beautifully. Each ingredient plays a specific role, whether it’s adding moisture, flavor, or that irresistible chewy texture.
- Vegan butter (150 g, melted): Provides richness and the perfect binding fat for tender cookies.
- Granulated sugar (100 g): Adds sweetness and helps create a slight crispness on the edges.
- Soft brown sugar (100 g): Infuses moisture and deep caramel notes for an irresistible depth of flavor.
- Greek-style yogurt or plant-based alternative (40 g): Keeps the cookies soft and tender while adding a slight tanginess.
- Vanilla bean paste (1 teaspoon): Boosts the overall sweetness with authentic aromatic vanilla flavor.
- All-purpose flour (188 g, sifted): Forms the structure for your cookies without weighing them down.
- Ground cinnamon (1½ teaspoons): Brings warmth and a comforting spice note that complements the chocolate.
- Baking powder (1 teaspoon, sifted): Gives a light lift for soft, chewy texture.
- Baking soda (1 teaspoon, sifted): Helps the cookies rise and brown evenly.
- Sea salt (½ teaspoon plus extra): Enhances flavor depth and balances the sweetness.
- Rolled oats (100 g): Adds wholesome chew and beautiful texture.
- Vegan chocolate chips (150 g): Melts into pockets of delicious gooey sweetness throughout every bite.
How to Make Vegan Oatmeal Chocolate Chip Cookies Recipe
Step 1: Prepare your oven and baking trays
Start by preheating your oven to 175°C (350°F). Line two baking trays with parchment paper to prevent sticking and ensure even baking. Getting this ready upfront sets you up for a smooth baking session.
Step 2: Combine the wet ingredients
In a large mixing bowl, whisk together the granulated sugar and brown sugar with the melted vegan butter until smooth. Then blend in the yogurt and vanilla bean paste. This mixture will be the base that brings moisture and flavor to your cookies.
Step 3: Mix the dry ingredients
Gently fold in the sifted flour, cinnamon, baking powder, baking soda, and salt just until combined. Avoid overmixing here to keep your cookies tender and chewy rather than tough.
Step 4: Add oats and chocolate chips
Stir in the rolled oats and most of the vegan chocolate chips, saving some chocolate for the cookie tops later. This combo will give your cookies wonderful texture and melty chocolate pockets.
Step 5: Chill the dough and shape cookies
Cover the dough and chill it in the fridge for about 15 minutes. Chilling helps the dough set so your cookies bake evenly without spreading too much. Then use a cookie scoop to divide the dough into 12 portions and roll each into a ball.
Step 6: Arrange and decorate
Place the dough balls onto your prepared trays, making sure to space them out by about 2 inches. Press the remaining chocolate chips on top of each ball for an inviting, chocolate-studded look.
Step 7: Bake and finish
Bake for 10 to 12 minutes until golden but still soft in the center. If you want, use a large cookie cutter to gently shape or smooth the edges while the cookies are still warm. Finally, sprinkle flaky sea salt on top to balance sweetness and elevate the flavors.
Step 8: Cool and store
Allow the cookies to cool on the baking trays for about 5 minutes, which lets them set perfectly. Once cooled, transfer to an airtight container for storage.
How to Serve Vegan Oatmeal Chocolate Chip Cookies Recipe
Garnishes
Sprinkle an extra pinch of flaky sea salt or dust with a touch of cinnamon sugar for a beautiful presentation and a little flavor boost just before serving. A few vegan chocolate shavings on top also add an elegant touch.
Side Dishes
Pair these cookies with a cold glass of almond or oat milk, a warm cup of chai tea, or a fresh fruit salad. These sides complement the cookies delightfully, adding freshness or cozy warmth.
Creative Ways to Present
For a fun twist, serve your cookies stacked with layers of vegan vanilla ice cream for an impromptu ice cream sandwich. You can also crumble them over dairy-free yogurt or blend into a milkshake for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay chewy and soft for 5 to 6 days, making them a perfect make-ahead snack.
Freezing
If you want to prepare ahead or keep some for later, freeze the baked cookies in a sealed container or freezer bag. They can last up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
To bring back that just-baked warmth, reheat frozen or room-temperature cookies in a preheated oven at 160°C (320°F) for about 5 minutes. This refreshes the texture and melty chocolate perfectly.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe as it provides the right structure and chewiness. However, you can experiment with whole wheat or gluten-free blends but expect slight changes in texture.
Is it necessary to chill the dough?
Chilling helps control spread and ensures the cookies bake evenly with a nice thick texture. If you’re short on time, you can skip it, but the dough may spread more during baking.
What can I substitute for vegan butter?
Solid coconut oil or a high-quality margarine are great alternatives. Just be sure to use block-style fats that are solid at room temperature for the best texture.
Can I add nuts or dried fruit?
Absolutely! Chopped walnuts, pecans, or dried cranberries make wonderful additions that add crunch or tartness. Just fold them in with the oats and chocolate chips.
How do I make these cookies gluten-free?
Replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure. Also ensure your oats are certified gluten-free to avoid cross-contamination.
Final Thoughts
I can’t recommend this Vegan Oatmeal Chocolate Chip Cookies Recipe enough for anyone looking to bake a wholesome, delicious treat that feels like a warm hug in cookie form. With its simple yet thoughtful ingredients and easy steps, it’s a recipe that’s both approachable and incredibly satisfying. So go ahead, bake a batch and share the love — your taste buds will thank you!
Print
Vegan Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Deliciously chewy vegan oatmeal chocolate chip cookies made with a perfect blend of vegan butter, rolled oats, and rich vegan chocolate chips, enhanced with warm cinnamon and a hint of sea salt. These cookies are naturally dairy-free and egg-free, perfect for a comforting treat that everyone can enjoy.
Ingredients
Wet Ingredients
- 150 g vegan butter (block-style), melted
- 100 g granulated sugar (organic if available)
- 100 g soft brown sugar
- 40 g Greek-style vegan yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 188 g all-purpose flour (sifted)
- 1½ teaspoons ground cinnamon (sifted)
- 1 teaspoon baking powder (sifted)
- 1 teaspoon baking soda (sifted)
- ½ teaspoon sea salt (plus extra for garnish)
Add-Ins
- 100 g rolled oats (old fashioned oats)
- 150 g vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line two baking trays or cookie sheets with parchment paper and set aside to prevent sticking.
- Mix the wet ingredients: In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk in the melted vegan butter until fully incorporated. Then whisk in the vegan yogurt and vanilla bean paste to create a smooth mixture.
- Mix the dry ingredients: Gently fold the sifted all-purpose flour, ground cinnamon, baking powder, baking soda, and salt into the wet mixture until just combined, being careful not to overmix to maintain cookie texture.
- Add oats and chocolate: Fold in the rolled oats and 100 grams of the vegan chocolate chips, keeping 50 grams aside for topping the cookies.
- Chill and roll: Cover the cookie dough and refrigerate for 15 minutes to firm it up. Then, using a cookie scoop, divide the dough into 12 equal portions and roll each into a ball.
- Assemble: Arrange the chilled cookie dough balls on the prepared trays, keeping at least two inches of space between each. Press the reserved chocolate chips onto the tops of the cookie balls for a decorative and chocolatey finish.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until golden around the edges. Remove from the oven and, if desired, use a large cookie cutter to gently round off the edges of the cookies while they are still warm. Let them cool on the baking trays for about 5 minutes, then sprinkle lightly with flaky sea salt to enhance flavor.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5-6 days, ensuring they remain fresh and chewy.
Notes
- For best texture, do not overmix the dough after adding the dry ingredients.
- Refrigerating the dough helps maintain cookie shape and improves flavor depth.
- You can substitute vegan yogurt with coconut or soy yogurt if preferred.
- Flaky sea salt on top is optional but highly recommended to balance the sweetness.
- Cookies freeze well for up to 3 months if stored in an airtight container.
