This is the BEST vegan cookie recipe. Wonderfully chewy and soft, your family will love these vegan oatmeal chocolate chip cookies.
Disclaimer: I received free samples of Califia Farms Plant Butter. All comments and reviews of the product are entirely my own. This post may contain affiliate links. For more information, please see my full disclosure policy.
If I could only eat one dessert for the rest of my life it’d be an oatmeal chocolate chip cookie.
But it better be the perfect cookie: chewy, gooey, and small bits of chocolate in every bite.
Despite not having butter or eggs, these vegan oatmeal chocolate chip cookies easily meet my criteria for the perfect cookie.
Thanks to plant butter, a flax egg, and mini vegan chocolate chips, these plant-based treats are guaranteed to satisfy your dessert cravings! Let me show you how to make them.
Plant butter is a vegan butter alternative that’s typically made from a variety of plant-based oils and water. To give the products a more “buttery” flavor and texture, they often have additional flavorings, colorings, and emulsifiers.
It depends on the brand of plant butter.
In general, most vegan butters have about the same amount of calories and total fat as regular butter.
However, some vegan butters are in fact healthier as they’re higher in monounsaturated fat and lower in saturated — but again that’s not always the case!
In addition to looking at the nutrition facts, I recommend choosing a plant butter based on the ingredient list.
Avoid products that contain artificial flavors or colors and have a long list of ingredients that you can’t pronounce.
While I was given the samples for free, I’m very impressed with Califia European-Style Plant Butters.
Not only did their plant butter give these cookies a wonderfully buttery flavor, but the ingredient list is super simple and free of artificial additives and heavily-processed oils like canola and palm.
Instead, it’s made with coconut oil, avocado oil, cashews, and tigernut paste to create a product that’s creamy and holds up well as a spread or in baking.
Yes, both raw cookie dough and baked cookies can be stored in the freezer.
To freeze raw cookie dough, place tablespoon-sized scoops of dough on a parchment paper-lined baking sheet and freeze until solid, about 15-20 minutes.
Transfer the frozen cookie dough to a freezer bag and store for up to 6 months.
When ready to cook, simply place frozen cookie dough balls onto a parchment paper-lined baking sheet and bake at 350 for 10 minutes or so.
Baked cookies can also be frozen. Once completely cooled, wrap cookies in plastic wrap and place in a freezer bag. Store in the freezer for up to 4 months.
To reheat, simply unwrap as many cookies as you plan on eating and pop them in the microwave for 20 seconds.
If you tried this Vegan Oatmeal Chocolate Chip Cookie recipe, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
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These cookies are amazing! They have a great texture and are really simple to make. Perfect with a cup of tea.
These cookies are amazing! They have a great texture, and are simple to prepare. Perfect with a cup of tea.
Thanks Alexandra! So glad you enjoyed them 🙂
Thank you so much for this recipe! I’m not vegan, but I am dairy-free and these are the bomb!!!
Yay, I’m so glad! Thanks Sarah!
Love your healthy recipe and the best option for a snack too. Looks so gooey, chewy and chocolatey.
They’re definitely all those things!
These cookies look wonderful! Love having a vegan option for chocolate chip cookies!
Thanks Vicky! Absolutely 🙂
Yummy! These look so delicious and tasty! I can’t wait to give these a try! I’m so excited!
I hope you try them soon Beth!