Just like the classic cookies you know and love, but with no oil, no eggs, no butter, no refined sugar….and they just happen to be gluten free as well. You’ve gotta try these Vegan Oatmeal Chocolate Chip Cookies today!
It’s always cookie time around here. My kids are dessertaholics (that’s a thing, right?). So, we tend to always have sweets of some sort in the kitchen.
I like to experiment with flavors and ingredients, but this time I decided to go classic. And these Vegan Oatmeal Chocolate Chip Cookies do not disappoint! Totally kid approved!
Ingredients you need
Ingredient notes and substitutions
Oats ~ Oats are the base of these cookies. I like to use old-fashioned rolled oats. They retain some texture, but still create a nice soft cookie. Quick-cook oats may be used instead.
Do not use steel cut oats.
While oats are inherently gluten free, they are often processed on equipment that also processes gluten. If you need a gluten free option, be sure to look for certified gluten free oats.
Flour ~ Almond flour helps keep baked goods moist. I wouldn’t recommend subbing for another flour if you don’t have to.
For a nut-free option, try oat flour or all-purpose flour. You may need a little extra liquid if you go this route. Use the step-by-step photos as a guide to what the batter should look like.
Sweetener ~ I like coconut sugar and pure maple syrup because they are unrefined and minimally processed. I also find them to be less sweet than regular white cane sugar. Be sure to use pure maple syrup, not pancake syrup.
Brown sugar may be used in place of the coconut sugar. Note that not all sugars are vegan due to the way they are processed. Look for one with a certified vegan label or choose organic sugar which is always vegan.
Agave may be substituted for the pure maple syrup.
Nut butter ~ Cashew butter has a natural sweetness with no noticeable taste in the baked cookies.
Peanut butter, almond butter, or sunflower seed butter may all be substituted. Just know that all three of these will provide noticeable flavor in the cookies.
For a nut-free option, use sunflower seed butter. Note that sunflower seeds can react with baking soda and cause a greenish color when the cookies cool. This is a natural reaction and is harmless!
Milk ~ I generally use oat milk or almond milk. Any variety of non-dairy milk, with the exception of canned coconut milk, will work. Choose an unsweetened, plain variety.
Chocolate Chips ~ Traditional chocolate chips are not vegan, but there are plenty of dairy-free brands on the market today. Our favorite are the Enjoy Life Semi-Sweet Mini Chips. Feel free to use your favorite brand.
Not a chocolate lover? No problem. You can use dried cranberries (try my Oatmeal Cranberry Walnut Cookies!), raisins, or chopped nuts instead.
How to make the recipe
These vegan cookies are so easy to make! No mixer needed. Grab the kids and let them help you….just don’t be surprised if some chocolate chips go missing along the way!
Place the oats, flour, baking soda, cinnamon and salt into a large mixing bowl (1) and whisk to combine (2). Add the chocolate chips (3) and stir well to distribute throughout (4).
In a separate mixing bowl or large measuring cup, add the nut butter, coconut sugar, milk, maple syrup, and vanilla (6). Whisk well until smooth (7).
Pour the wet into the dry (7) and stir well to incorporate (8).
Make sure to scrape the bottom of the bowl to fully incorporate and moisten all of the oats and flour. The dough should be quite sticky and hold together well when pressed.
Using clean, slightly damp hands, take a couple of tablespoons of dough and form it into a round cookie shape. Place it on the prepared baking sheet. Repeat with the remaining dough (9).
The cookies aren’t going to spread very much, so make sure they are the size and shape you want them.
Bake for 12 to 14 minutes until the edges start to crisp up (10).
Cool the cookies for a minute or two on the baking sheets before removing them to a wire rack (11) to cool completely.
Storage and freezing
Counter: Store leftover vegan oatmeal chocolate chip cookies in an air-tight container on the counter for about a week. Make sure they have cooled completely before transferring them for storage.
Freezer: If you’d like to keep them longer, you can freeze them. Place them in one even layer on a parchment lined baking sheet or large plate. Place in the freezer for an hour or two. Once the cookies are frozen, transfer them to a freezer-safe container or plastic bag. They should keep well for 2 to 3 months.
Pro tips and tricks
~ Use old-fashioned rolled oats or quick oats. Do not use steel cut oats.
~ Almond flour provides moisture. If you substitute for another flour, you may need to add more liquid ingredients.
~ Make sure to mix the dough well. Scrape the bottom the bowl to ensure all of the oat mixture gets moistened properly.
~ Let the dough rest for 15 minutes to allow the oats/flour to soften.
~ The cookies won’t spread much, so make sure to form them into the shape and size you want before baking.
~ Slightly dampen your hands when forming the dough to prevent it from sticking. You may need to re-dampen your hands as you go.
~ Bake until the edges are starting to crisp up. The cookies will continue to firm up as they cool.
~ If you make the cookies about 3 inches, you will get about 18 to 20 cookies. Obviously, making them smaller will yield more cookies. Also, be mindful that smaller cookies will take less time to bake.
~ Try dried cranberries, raisins, or chopped nuts instead of chocolate chips for different variations.
~ Make the cookies are completely cooled before transferring to a container for storage.
I prefer old-fashioned rolled oats. They provide a nice chewy texture, while still be soft enough. Quick oats will also work, but aren’t as hearty as rolled oats.
Do not use steel cut oats as they are much to hard and do not use instant oats as they are more like flour.
In the absence of egg in vegan baking, it’s important to have some fat in the recipe to make the cookies soft and moist. The nut provide healthy fats without the need for oil or butter.
I would say these vegan oatmeal chocolate chip cookies are healthier than the average cookie. They have protein, fiber, and healthy fats and contain no butter, oil, or refined sugars.
That being said, these cookies do contain a good bit of sugar and should be considered a treat.
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- Cinnamon Sugar Cookies
- Gluten Free Thumbprint Cookies
- Cranberry Pistachio Cookies
- Chocolate Almond Cookies
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Oatmeal Chocolate Chip Cookies
- 3 cups certified gluten free rolled oats
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup coconut sugar or organic brown sugar
- 1 cup dairy free chocolate chips
- ¾ cup cashew butter or your favorite nut or seed butter
- ¼ cup pure maple syrup
- ½ cup unsweetened plain non-dairy milk oat, soy or almond milk work well
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, almond flour, cinnamon, baking soda, salt, coconut sugar and chocolate chips.
- In a bowl or large measuring cup whisk together the cashew butter, maple syrup, milk, and vanilla.
- Pour the liquids into the dry ingredients and stir well to combine.
- Let the dough sit for at least 15 minutes.
- Using slightly damp hands, form the mixture into balls and flatten into about a 2-3 inch disc. Place them on the prepared baking sheet. You may have to re-dampen your hands as you go so the dough doesn't stick.
- Bake the cookies for 12 to 14 minutes until starting to brown. Let cool on the baking sheet for about 2 minutes before removing them to a cooling rack to continue cooling completely.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.