The Best Vegan Oatmeal Chocolate Chip Cookies

The Best Vegan Oatmeal Chocolate Chip Cookies

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

These vegan oatmeal cookies are both chewy and gooey 

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.  

Why you’ll love this recipe

  • Deliciously vegan.
  • Made with healthier ingredients than your standard cookie recipe.
  • Chewy, yet still soft in the middle. 
  • Packed with the warming flavors of cinnamon, brown sugar, and vanilla. 
  • Can easily be frozen (raw or baked) to avoid having too many leftovers around. 
Bite out of vegan chocolate chip cookie

Ingredient notes and substitutions for vegan oatmeal chocolate chip cookies 

  • Ground flaxseed: we’re using a flax egg as the binder for this recipe. While you can grind whole flax seeds, I like the convenience of buying pre-ground like Bob’s Red Mill’s. Just be sure to keep it in the freezer to avoid your flaxseed meal from going rancid! A chia egg can also be used instead in a 1:1 substitution. I haven’t tried this recipe with other vegan egg substitutes. 
  • Plant butter: the key to buttery vegan oatmeal cookies is using a good-quality plant butter. I used Califia European-Style Salted Plant Butter with Avocado and Coconut Oil. There are several brands of plant butters on the market now that will work. Just be sure to choose one that’s meant for baking. 
  • Brown and white sugar: for a chewy, but still soft texture, I use a mix of brown and white sugar. You could also use organic cane sugar in place of the white sugar. I haven’t tried this recipe with sugar substitutes. 
  • Vanilla extract: use pure vanilla extract for the best flavor. 
  • White whole wheat flour: for a little extra fiber, I used King Arthur’s white whole wheat flour. You can also use unbleached all-purpose flour, just be sure that if you’re weighing out your flour to use 120 grams of flour instead. To make these gluten-free, use an all-purpose gluten free baking flour blend. 
  • Rolled oats: I recommend old fashioned rolled oats for a chewier texture. However, quick oats will work as well. Do not use instant oatmeal! 
  • Cornstarch: my secret for a softer texture is adding just a touch of cornstarch. However, if you don’t have cornstarch feel free to just leave it out. 
  • Baking soda: to keep these vegan cookies from falling flat, we’re using a little baking soda. 
  • Cinnamon: I recommend using a good-quality, ceylon cinnamon. For even spicier cookies, swap the cinnamon with a chia or pumpkin spice blend. 
  • Vegan mini chocolate chips: my go-to brand is Enjoy Life
Califia plant butter

What is plant butter? 

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.

Is plant-based butter healthier than regular butter? 

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. 

How to make vegan oatmeal cookies 

  1. Set out your plant butter at least 30 minutes before you plan on baking. If your kitchen is on the colder side, you may need to either crank up the heat or wait an extra 30 minutes for it to soften. 
  2. Make your flax egg. This step is super simple! All you do is whisk 1 tablespoon of ground flaxseed (a.k.a flaxseed meal) with 2.5 tablespoons of water. Wait 5 minutes for it to thicken.
  3. Use a stand mixer to cream the butter and sugars together. Once creamy, add the flax egg and vanilla extract.
  4. In a separate bowl, you’ll combine all the remaining dry ingredients. Pour the dry ingredients into the butter mixture and stir until there aren’t any dry patches of flour left. Finally, stir in your mini chocolate chips. 
  5. To keep the cookies from spreading, place the dough in the fridge for about 20 minutes. You could even fridge it overnight. 
  6. While the dough is chilling, preheat the oven and prepare your baking sheet(s). 
  7. Drop the cookie dough onto the prepared baking sheet(s) and bake for 8 minutes.
  8. Cool cookies for 5 minutes on the baking sheet before transferring them to a cooling rack. Dig in or store the cookies for later! 
Plate of vegan oatmeal chocolate chip cookies

Tips for making this recipe

  • Let your plant butter soften at room temperature. Microwaving the butter will make it too runny. I recommend just setting it out in a warm spot in your fridge for about 30-60 minutes before baking. Want cookies after dinner? Set out the butter while you cook and eat dinner. 
  • Chill the dough for at least 20 minutes in the fridge. Don’t skip this step! It really is so important for the texture and flavor of your vegan oatmeal cookies. 
  • Use a tablespoon to avoid warming the cookie dough with your hands. The key to keeping your cookies from spreading is to keep the dough as cool as possible. So, rather than rolling the dough into balls with your hands, use a tablespoon to scoop and drop the dough onto the baking sheet. 
  • Cover your baking sheet with parchment paper or a Silpat. In addition to making cleanup easier, parchment paper and Silpat mats give the dough something to “grip” onto while they bake, which means they’re less likely to spread. 
  • Take the cookies out when they still look slightly underbaked. Don’t over-bake vegan oatmeal cookies! Trust me, they’ll get too chewy. Instead, take them out once the edges are just starting to look set, but the tops are still underbaked. They’ll continue to bake as they cool. 

Can you freeze oatmeal cookies? 

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. 

Holding chewy vegan oatmeal cookie

More vegan chocolate dessert recipes to try 

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! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

The Best Vegan Oatmeal Chocolate Chip Cookies

Made with plant butter and ground flaxseed, these vegan oatmeal chocolate chip cookies are wonderfully chewy and soft. Try them now to find out why I stand by my claim that it’s the best vegan oatmeal cookie recipe!
Prep Time35 mins
Cook Time8 mins
Total Time43 mins
Course: Dessert
Keyword: Vegan Oatmeal Cookies
Servings: 3 dozen
Calories: 70kcal

Ingredients

  • 1 tablespoon ground flaxseed
  • 2.5 tablespoons water
  • ½ cup plant-based butter softened at room temperature*
  • ½ cup (100 grams) dark brown sugar
  • ¼ cup (52 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (113 grams) white whole wheat flour**
  • 1 ½ cups (150 grams) old fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • cup vegan mini chocolate chips I like Enjoy Life brand

Instructions

  • In a small bowl, whisk the ground flaxseed and water together. Allow the mixture to thicken for 5 minutes.
  • Meanwhile, in the bowl of a stand mixer, beat the plant butter, brown sugar, and white sugar on medium-high speed until creamy. You may need to scrape down the sides of the bowl once or twice.
  • Next, add the vanilla extract and flax mixture into the bowl. Beat to combine and then set aside.
  • In a medium-sized mixing bowl, combine the flour, oats, cinnamon, baking soda, and cornstarch until well combined.
  • Slowly add in the flour mixture into the butter and sugar mixture. Stir until just combined. Finally, stir in the mini chocolate chips.
  • Place the mixing bowl in the fridge for 20 minutes.
  • While the dough is in the fridge, preheat your oven to 350 F (177 C) and line a large baking sheet with parchment paper.
  • Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, leaving 1-2 inches of space between each cookie.
  • Bake for 8 minutes, or until the edges look set but the centers are still slightly under-baked.
  • Remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes. Using a spatula, carefully transfer the slightly cooled cookies to a cooling rack to finish cooling. Repeat baking and cooling steps with remaining dough.
  • Store cookies in an airtight container at room temperature for up to 4-5 days.

Notes

*I used Califia European-Style Salted Plant Butter with Avocado and Coconut Oil. If you use an unsalted plant-based butter you’ll want to add ¼ teaspoon of salt to the batter.
**If using unbleached all-purpose flour instead, note that 1 cup = 120 grams of flour. 
Nutrition for 1 cookie: 71 calories, 3 grams fat (2 grams saturated), 10 grams carb, 1 gram fiber, 5 grams sugar, 1 gram protein.

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The Best Vegan Oatmeal Chocolate Chip Cookies

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11 Comments

  • Alexandra AvatarAlexandra5 months ago

    These cookies are amazing! They have a great texture and are really simple to make. Perfect with a cup of tea.

  • Alexandra AvatarAlexandra5 months ago

    These cookies are amazing! They have a great texture, and are simple to prepare. Perfect with a cup of tea.

    • The Healthy Toast AvatarThe Healthy Toast5 months ago

      Thanks Alexandra! So glad you enjoyed them 🙂

  • Sarah AvatarSarah5 months ago

    Thank you so much for this recipe! I’m not vegan, but I am dairy-free and these are the bomb!!!

    • The Healthy Toast AvatarThe Healthy Toast5 months ago

      Yay, I’m so glad! Thanks Sarah!

  • veenaazmanov Avatarveenaazmanov5 months ago

    Love your healthy recipe and the best option for a snack too. Looks so gooey, chewy and chocolatey.

    • The Healthy Toast AvatarThe Healthy Toast5 months ago

      They’re definitely all those things!

  • Vicky AvatarVicky5 months ago

    These cookies look wonderful! Love having a vegan option for chocolate chip cookies!

    • The Healthy Toast AvatarThe Healthy Toast5 months ago

      Thanks Vicky! Absolutely 🙂

  • Beth AvatarBeth5 months ago

    Yummy! These look so delicious and tasty! I can’t wait to give these a try! I’m so excited!

    • The Healthy Toast AvatarThe Healthy Toast5 months ago

      I hope you try them soon Beth!

  • About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

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