These quick and easy oatmeal chocolate chip cookies come together using a single bowl, meaning less washup!
Like my classic vegan chocolate chip cookies, each bite is loaded with generous chunks of melty chocolate, and a delicious oaty brown sugar flavor.
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🧾 Ingredients Needed
Here's everything you need to make these chewy cookies:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Butter: Make sure you use block-style butter for proper measurement.
- Dairy-Free Yogurt: This works as an egg replacer, binding the ingredients together as well as giving a slightly tangy flavor.
- Granulated Sugar & Brown Sugar: You’ll need both types of sugar to achieve the perfect texture. Make sure to use organic granulated sugar if you’re in the US to ensure it’s vegan.
- Vanilla Bean Paste: You can also use pure vanilla extract.
- Ground Cinnamon: A sprinkle of cozy cinnamon adds a rich, warming flavor. Feel free to omit it, or experiment with other warming spices like ginger, nutmeg, or pumpkin pie spice.
- Rolled Oats: Also known as “old-fashioned oats,”. While you technically *can* swap in quick oats, I don’t suggest it as you want that chewy texture from the whole oats. Oat flour cannot be used as it is too finely milled.
- Vegan Chocolate Chips: Use your favorite plant-based brand. If you can’t find any vegan chips, swap in vegan chocolate bars cut into chunks.
🥣 Instructions
Here are step-by-step images showing how to make these vegan oat cookies. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the granulated sugar and brown sugar to a large bowl and whisk in the melted butter.
Step 2: Whisk in the vegan yogurt and vanilla bean paste.
Step 3: To the wet ingredients, fold in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Step 4: Fold in the rolled oats and 100g of the chocolate chips - Keep back 50g of chocolate chips for the tops of the cookies.
Step 5: Cover and refrigerate the dough for 15 minutes Then use a cookie scoop to separate it into 12 parts and roll it into balls.
Step 6: Place the chilled cookie dough balls on a prepared cookie sheet lined with parchment paper, leaving at least 2 inches between each cookie. Stud the tops with the remaining chocolate chips.
Step 7: Bake cookies in a preheated oven for 10-12 minutes until golden brown, then remove them from the oven and round off the edges if necessary using a large cookie cutter.
Tip: Allow them to sit on the baking tray to cool for about 5 minutes, and sprinkle with flaky sea salt before transferring to a cooling rack.
🍽 Variations
- Different Flavors: Not a fan of cinnamon? Use almond or hazelnut extract instead of (or in addition to) the vanilla paste. These are your eggless oatmeal cookies, so make them work for you!
- Swap The Chocolate: Rather than reaching for traditional semi-sweet chocolate chips, try using vegan white chocolate, milk chocolate, extra dark chocolate, or even flavored chocolate (e.g. chili cinnamon chocolate) instead. You can also use a combo!
- Try Different Add-Ins: Chopped, toasted nuts (e.g. pecans, walnuts, pistachios, cashews, or peanuts), or if you prefer dried fruits try my vegan oatmeal raisin cookies. Make sure not to add more than about ½ cup of add-ins or your cookies may fall apart.
💭 Expert Tips
Make sure to rest the dough for the best consistency. This is the best way to make oatmeal chocolate chip cookies chewy because it gives the oats a bit of time to rehydrate.
Save some chocolate chips to stud the top of your cookies for a super professional look.
Add a sprinkle of flaky salt as a garnish while they’re still warm. The warm temp helps the salt stick, and the extra seasoning adds sparkle, crunch, and sophistication.
💬 FAQs
If they’re kept in a clean, air-tight container at room temperature, they should last for 5-6 days.
For longer storage, you can freeze your baked leftover cookies in a freezer-safe container for up to a month.
However, for best results, freeze the raw cookie dough balls and bake them fresh on demand! Place however many cookie dough balls you want to save on a plate in a single layer, then freeze till firm. Then pop the frozen dough balls in a freezer bag or sealed container for up to 2 months. Next time a craving for soft oatmeal chocolate chip cookies strikes, preheat the oven, grab a few dough balls, and bake as directed, adding 2-3 minutes to the bake time as needed.
I have not tried this, but if you do I would recommend using a cup for cup measure flour such as King Arthur, do not try it with single flours like almond flour or oat flour as they will not work the same as all-purpose flour.
🍪 More Vegan Cookies
📖 Recipe
Description
Ingredients
- 150 g (5.3 oz) vegan butter, (block-style), melted
- 100 g (½ cup) granulated sugar, use organic if in the US
- 100 g (½ cup) soft brown sugar
- 40 g (2 tablespoons) Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
- 1 teaspoon vanilla bean paste
- 188 g (1 ½ cups + 2 teaspoons) all-purpose flour, (plain 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
- 100 g (1 ¼ cups) rolled oats, (Old fashioned oats)
- 150 g (5.3 oz) vegan chocolate chips
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside.
- Mix the wet ingredients: Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted butter. Whisk in the yogurt and vanilla bean paste.
- Mix the dry ingredients: Fold in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
- Add oats and chocolate: Fold in the rolled oats and 100g of the chocolate chips, reserving 50g of the chocolate chips for the tops of the cookies.
- Chill and roll: Cover and refrigerate the dough for 15 minutes Then use a cookie scoop to separate it into 12 parts and roll it into balls.
- Assemble: Place the chilled cookie dough balls on the prepared cookie sheets, leaving at least 2 inches between each cookie. Stud the tops with the remaining chocolate chips.
- Bake: Bake the cookies for 10-12 minutes, then remove them from the oven and round off the edges if necessary using a large cookie cutter. Allow the cookies to sit on the baking tray to cool for about 5 minutes, and sprinkle with flaky sea salt while they are still warm.
- Storage: Place in an airtight container and store at room temperature for up to 5-6 days in a sealed airtight container.
Notes
- Make sure to rest the dough for the best consistency. 15 minutes in the fridge is enough for this recipe!
- Freeze dough balls for future cookies on demand! Place them on a plate in a single layer, then freeze till firm. Once frozen, pop them in a zip-top bag or freezer-safe container for up to 2 months. Bake as directed, adding 2-3 minutes to the bake time as needed.
Nutrition
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