This vegan recipe for Easy Chocolate Chip Oatmeal Cookies is my current obsession. They come together in just one bowl using only simple staple ingredients and without the need for any special kitchen tools.
As if that weren't enough to love, you'll have warm, fresh-out-of-the-oven cookies in just 30 minutes, meaning cozy comfort is never far from reach.
📖 Recipe Overview
- Quick & Easy - These chewy oatmeal chocolate chip cookies come together using a single bowl, meaning there’s less for you to clean up. Better yet, you don’t even need to bust out your electric mixer!
- Made With Only 12 Simple Ingredients - Chances are you already have everything you need in your pantry and fridge.
- Versatile - These vegan oat cookies are built to hold all your favorite nibbles. Swap in different types of chocolate, add chewy bits of dried fruit or give them some crunch with the addition of nuts.
🧾 Ingredients Needed
Making chewy oat chocolate chip cookies vegan requires only a few easy-to-find ingredients:
- Vegan Butter - Make sure you use block-style butter for proper measurement.
- 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 - For rich, warming flavor. Feel free to swap in an equal amount of vanilla extract instead.
- Ground Cinnamon - As far as I’m concerned, all oatmeal-based cookies are better with a sprinkle of cozy cinnamon. Feel free to omit it if you prefer, or experiment with other warming spices like ginger, nutmeg, or pumpkin pie spice.
- Rolled Oats - Also known as “old-fashioned oats,” these are what give these easy vegan oatmeal cookies their signature toothsomeness. While you technically *can* swap in quick-cooking oats, I don’t suggest it.
- Vegan Chocolate Chips - Use your favorite plant-based brand. If you can’t find any vegan chips, you’re welcome to swap in vegan chocolate bars cut into chunks.
🥣 How To Make Oatmeal Chocolate Chip Cookies Vegan
As mentioned, these easy vegan oat cookies come together in just one bowl and without special equipment. Here's how it's done:
Step 1: Cream the sugar and butter. Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted butter.
Step 2: Mix the wet ingredients. Whisk in the yogurt and vanilla bean paste.
Step 3: Mix the dry ingredients. Fold in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
Step 4: Add oats and chocolate. Fold in the rolled oats and 100g of the chocolate chips - Keep back 50g of the chocolate chips for the tops of the cookies.
Step 5: 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.
Step 6: 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.
Step 7: Bake. Bake the cookies in a preheated oven for 10-11 minutes, then remove them from the oven and round off the edges if necessary using a large cookie cutter. Allow them to sit on the baking tray to cool for about 5 minutes, and sprinkle with flaky sea salt.
🍫 Optional Variations
As much as I love this recipe for oatmeal chocolate chip cookies as is, there is plenty of room for you to put your own spin on things. Here are a few ideas to get you started:
- Flip Your Flavors - Not a fan of cinnamon? Leave it out! Want a nuttier vibe? 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 Your 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) and chewy dried fruits (e.g. raisins, dried cranberries, or shredded coconut) are both great ways to add your own personal flair. Make sure not to add more than about ½ cup of add-ins or your cookies may fall apart.
If they’re kept in a clean, air-tight container at room temp, they should last for 5-6 days. If you have that kind of willpower, hats off to you!
This is a real Sophie’s Choice. I love my easy vegan chocolate chip cookies, but I ALSO love my vegan oatmeal raisin cookies.
The way I see it, there’s no reason to choose — you can have the best of both worlds with these delectable Vegan Chocolate Chip Oatmeal Cookies!
🍪 More Vegan Cookies
- 150 g (⅔ cup) 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 tbsp) Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
- 1 teaspoon vanilla bean paste
- 188 g (1½ cups) 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 (1¼ cups) rolled oats, (Old fashioned oats)
- 150 g (⅘ cup) vegan chocolate chips
- 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 10-11 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.
- 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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