How to Make Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are the perfect blend of chewy oats, melty chocolate, and warm vanilla. They’re easy to make, naturally dairy- and egg-free, and have the perfect texture—crisp edges with a soft, gooey center.

Quick Look

Why You’ll Love This Vegan Oatmeal Chocolate Chip Cookie Recipe

• Soft and chewy with crisp edges
• Packed with rolled oats and chocolate chips
• No chill time required
• Easy one-bowl recipe

Ingredients for Vegan Oatmeal Chocolate Chip Cookies

• 1/2 cup coconut oil or vegan butter (softened, not melted)
• 3/4 cup brown sugar (packed)
• 1/4 cup non-dairy milk (almond, oat, or soy)
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional but recommended)
• 1/4 tsp salt
• 1 1/2 cups rolled oats
• 3/4 cup vegan chocolate chips or chunks

Instructions for Vegan Oatmeal Chocolate Chip Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the coconut oil and brown sugar until smooth and fluffy.
3. Add the non-dairy milk and vanilla extract. Mix until fully combined.
4. Stir in the flour, baking soda, cinnamon, and salt.
5. Fold in the rolled oats until evenly distributed.
6. Add the vegan chocolate chips and mix until just combined.
7. Scoop tablespoon-sized portions of dough and place on the baking sheet, leaving about 2 inches between each.
8. Press down lightly with your palm or the back of a spoon to flatten.
9. Bake for 10–12 minutes, or until the edges are golden brown.
10. Let cookies cool for 2–3 minutes on the baking sheet before transferring to a wire rack.

How to Make Vegan Oatmeal Chocolate Chip Cookies

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

160

kcal

Ingredients

• 1/2 cup coconut oil or vegan butter (softened, not melted)

• 3/4 cup brown sugar (packed)

• 1/4 cup non-dairy milk (almond, oat, or soy)

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp cinnamon (optional but recommended)

• 1/4 tsp salt

• 1 1/2 cups rolled oats

• 3/4 cup vegan chocolate chips or chunks

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the coconut oil and brown sugar until smooth and fluffy.
• Add the non-dairy milk and vanilla extract. Mix until fully combined.
• Stir in the flour, baking soda, cinnamon, and salt.
• Fold in the rolled oats until evenly distributed.
• Add the vegan chocolate chips and mix until just combined.
• Scoop tablespoon-sized portions of dough and place on the baking sheet, leaving about 2 inches between each.
• Press down lightly with your palm or the back of a spoon to flatten.
• Bake for 10–12 minutes, or until the edges are golden brown.
• Let cookies cool for 2–3 minutes on the baking sheet before transferring to a wire rack.

Tips & Variations

• Add chopped walnuts or pecans for extra crunch
• Sprinkle flaky sea salt on top before baking for a sweet-salty combo
• Use a mix of dark and semi-sweet vegan chocolate
• Make them gluten-free with a 1:1 GF flour blend and certified gluten-free oats

How to Serve

• Enjoy with a glass of almond or oat milk
• Perfect as a midday snack or dessert
• Pack them for school lunches or road trips

Storage

• Store in an airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 2 months and thaw at room temperature