These vegan oatmeal chocolate chip cookies have crisp edges, soft centers, and completely chewy throughout! Made in just one bowl and ready in less than 15 minutes- No chill time required!
Vegan Oatmeal Chocolate Chip Cookies
When it comes to simple vegan cookies, my favorite recipes to make are oatmeal cookies, peanut butter cookies, and these vegan oatmeal chocolate chip cookies.
Growing up, my mom always kept a jar of cookies in the kitchen. They were always enjoyed after school or as a treat after dinner. Every weekend, she’d bake a fresh batch and keep them there, and deep down, I’d always be praying she’d make something with chocolate. While she typically made cookies with fruits and nuts (her favorite was oatmeal raisin), she occasionally made my all time favorite oatmeal chocolate chip cookies.
When she made her famous chocolate chip cookies, you could smell them throughout the entire house. As soon as the cookies were cooled and placed in the jar, I would be fighting my sister as to who got the biggest one with the most chocolate chips in them! Since then, I’ve stolen my mom’s recipe and of course, given it a slight makeover!
I’ve been meaning to share a vegan oatmeal chocolate chip cookie recipe for quite some time. They are a classic and simple cookie that even non-vegans would fall in love with. The texture is crisp edges, soft centers, and chewy throughout. The cookies are sweet and with hints of chocolate chips throughout.
Everyone needs a staple cookie recipe to have on hand and these ones tick all the boxes- No fancy mixers or chill time needed, and perfect cookies every single time.
How do you make vegan oatmeal chocolate chip cookies?
- Vegan butter– Use salted vegan butter, as then you will not need to add any salt to the dough. Vegan margarine can also be used.
- Brown sugar– This gives the cookies sweetness, but softer centers.
- White sugar– Gives sweetness but compliments the brown sugar by keeping the cookies thick and chewy.
- Baking soda and boiling water– Reacts together to create a binding agent and holds the cookies together (without needing eggs!).
- All purpose flour– Also known as plain flour or white flour. Sift it well, to avoid any clumps in the cookies.
- Oats– Either quick cooking oats or rolled oats can be used. I prefer super chewy cookies, so I use the rolled variety.
- Chocolate chips– The key ingredient! Use a mix of mini chocolate chips to ensure that the chocolate is evenly distributed.
Start by creaming together your melted butter, brown sugar, and white sugar in a mixing bowl. Next, combine your baking soda and boiling water, and mix well. Add it to the other mixing bowl, before folding through your all purpose flour and oats. Gently fold through the chocolate chips.
Now, use a cookie scoop to scoop out portions of the cookie dough and place them on a lined baking tray. Bake the cookies for 1-10-12 minutes, or until the edges just begin to go golden brown. Remove the cookies from the oven and let them cool on the tray completely.
Can I make these gluten free?
If you’d like these to be vegan and gluten free cookies, make the following substitutions-
- Flour– Use a gluten free flour with added xanthan gum.
- Oats– Either gluten free quick oats or gluten free rolled oats.
Tips to make the best vegan chocolate oat cookies
- Do not overbake the cookies, as they continue to firm up while they are cooling down.
- This recipe easily can make 24-30 cookies. I recommend using two baking trays instead of stuffing them all on the same one.
- For thicker cookies, refrigerate the dough for 45 minutes prior to baking them.
Storing and freezing vegan chocolate oatmeal cookies
- To store: Cookies will keep well at room temperature, in a sealed container. They will keep fresh for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
Vegan Oatmeal Chocolate Chip Cookies
- 1 cup vegan butter melted * See notes
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp baking soda
- 1/4 cup water boiling hot
- 1 1/2 cups flour
- 2 cups oats quick or rolled
- 1 cup chocolate chips
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and sugars. In a separate bowl, add the baking soda and boiling water and mix well. Add it into the butter and sugar mixture.
- Gently fold through the flour, followed by the oats, and mix well. Fold through the chocolate chips.
- Using a cookie scoop, scoop out portions of the cookie dough and place them on the lined baking sheet. Bake the cookies for 10-12 minutes, or until the edges are beginning to go golden brown.
- Remove the cookies from the oven and let them cool completely.