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 vegan oatmeal cookies. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Rolled oats: Also called old-fashioned oats, these add the signature chewy texture. Avoid quick oats, which are too fine, and don't substitute oat flour, as it lacks the structure needed for these cookies.
Vegan butter: Use block-style vegan butter, not the spreadable kind from a tub. It gives the cookies the right structure and flavor, and ensures accurate measurement.
Dairy-Free Yogurt: Acts as an egg replacer to bind the dough while adding moisture and a subtle tang. Use plain, unsweetened yogurt for the best results.
Granulated Sugar & Brown Sugar: A mix of both creates the ideal chewy texture with crisp edges and rich flavor. In the US, opt for organic granulated sugar to ensure it's fully vegan.
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.
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.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview showing how to make these vegan oat cookies. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the top of this page to skip to it.
Start by whisking your sugars into the melted vegan butter until smooth. This creates a rich, buttery base that's key to chewy cookies.
Then mix in vegan yogurt and vanilla bean paste for extra moisture and a boost of flavor.
When adding the dry ingredients, be gentle. Fold just until the dough comes together. Overmixing here can make the cookies tough.
Once that's done, stir through the oats and most of the chocolate chips, save a handful to press into the tops before baking for that bakery-style finish.
Chill the dough for 15 minutes to help the oats absorb moisture and improve the cookies' texture and shape. Roll into balls, space them out on a lined tray, and top with extra chocolate chips for a polished finish.
Once baked, sprinkle with flaky sea salt while warm for a perfect sweet-salty contrast.
Let them sit on the tray for a few minutes before moving to a cooling rack. This short rest helps them set without drying out. You can also use a large cookie cutter to nudge the edges into perfect circles if you want that picture-perfect result.
💬 FAQs & Customizations
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. For the best results, freeze unbaked cookie dough balls instead. Freeze them in a single layer until firm, then transfer to a sealed container or freezer bag for up to 2 months. Bake straight from frozen, adding 2-3 minutes to the baking time.
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.
Chopped, toasted nuts (e.g., pecans, walnuts, cashews, or peanuts), or if you prefer raisins, 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.
🍪 More Vegan Cookies
📖 Recipe
Vegan Oatmeal Chocolate Chip Cookies
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.
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Love these! I use only 80g coconut sugar and sub the choc chips for dried chopped figs and pecans and it’s delicious! thank you again!
Hi Imi,
Thanks so much for your feedback, those add-ins must be divine!
Seriously good! Thanks for another great recipe!!
Hi Inês,
I'm so happy you loved them! Thanks so much for your review 🙂
Stunning recipe, even my fussy nephews liked these!
Hi Caroline,
That's so wonderful, thank you for sharing!
The dough was really crumbly but the cookies taste absolutely amazing!
So happy to hear you loved them Larissa! Thank you so much for your feedback. 🙂
The dough should be quite sticky before chilling, may I ask if you measured in grams or cups, and whether you used the exact ingredients?