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    Home » Cookies

    Vegan Oatmeal Chocolate Chip Cookies

    Published: Oct 12, 2017 Updated: Oct 9, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Oatmeal Chocolate Chip Cookies

    These vegan oatmeal chocolate chip cookies are the best ever! Soft and chewy and packed with vegan chocolate chips and heaps of flavor.

    Vegan oatmeal chocolate chip cookies stacked up on a square plate.

    You will love these vegan oatmeal chocolate chip cookies. They are soft and chewy and ultra delicious.

    The recipe is very closely based on our vegan oatmeal cookies. We just added in heaps of chocolate chips and with a few small adjustments we had the perfect recipe.

    Just as with the original recipe, this is a super easy, straightforward recipe, with a very wholesome and delicious oatmeal, coconut, cinnamon and brown sugar flavor and texture.

    With loads of chocolate chips getting all melty in there these cookies are just the bees knees.

    And they taste spectacular!

    And if you’re a fan of these cookies then you’ll also love our vegan oatmeal raisin cookies, our vegan anzac biscuits and our vegan oatmeal bars.

    Ingredients You’ll Need To Make These Cookies:

    Photo of the ingredients needed to make vegan oatmeal chocolate chip cookies.

    Ingredient Notes

    • Maple syrup – can be replaced with golden syrup or maple flavored syrup or agave nectar or date syrup or any syrup that you happen to have on hand.
    • Dessicated coconut – is also known as finely shredded coconut.
    • Vegan chocolate chips – can be replaced with chocolate chunks (chopped up vegan chocolate).
    • Soy milk – can be replaced with any non-dairy milk.
    Stack of vegan oatmeal chocolate chip cookies.

    How To Make Vegan Oatmeal Chocolate Chip Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed together.
    • Add light brown sugar and vegan butter to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing brown sugar and vegan butter added to stand mixer and creamed together.
    • Add maple syrup and vanilla extract and mix in.
    Two photo collage showing maple syrup and vanilla added to bowl and mixed in.
    • Now add all the dry ingredients in with the wet ingredients and mix together with a spoon until you have a crumbly cookie dough.
    Two photo collage showing wet ingredients added to dry and mixed into a crumbly cookie dough.
    • Add soy milk and mix in.
    Two photo collage showing soy milk added to cookie dough and mixed in.
    • Add chocolate chips and mix in.
    Two photo collage showing chocolate chips added to bowl and mixed in.
    • Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get 20 cookies from the batch.
    • Bake at 350°F for 12 minutes. The edges should be firm and the tops lightly browned.
    • As soon as the cookies come out the oven press more chocolate chips directly into the tops of the warm cookies.
    Two photo collage showing cookies rolled into balls on parchment lined tray and then the baked cookies.
    • Leave the cookies to cool and firm up directly on the tray.
    Vegan oatmeal chocolate chip cookies on a parchment lined baking tray.

    Recipe Tips

    Baking times. Bake these cookies for 12 minutes for a lovely soft cookie. If you want them to be crunchier then increase the baking time to 15 minutes.

    What to do if your cookies don’t spread. These cookies usually spread on their own. However if they don’t, you can either bake them a couple of minutes more (keep an eye on them to make sure they don’t burn) or you can simply press down on them with a fork to flatten them as soon as they come out of the oven.

    Gluten-free. These cookies work really well for gluten-free. Just switch the all purpose flour for a gluten-free all purpose baking blend and make sure your rolled oats are gluten-free.

    Oatmeal chocolate chip cookies stacked up on a plate.

    Storing and Freezing

    Store them in an airtight container at room temperature or in the fridge for a week.

    They are also freezer friendly for 3 months.

    Five oatmeal chocolate chip cookies in a stack.

    More Delicious Vegan Cookies

    1. Vegan Ginger Cookies
    2. Vegan Peanut Butter Cookies
    3. Vegan Sugar Cookies
    4. Vegan Chocolate Cookies
    5. Vegan Chocolate Chip Cookies
    6. Vegan Pumpkin Chocolate Chip Cookies
    Vegan oatmeal chocolate chip cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan oatmeal chocolate chip cookies stacked up on a square plate.

    Vegan Oatmeal Chocolate Chip Cookies

    These vegan oatmeal chocolate chip cookies are the best ever! Soft and chewy and packed with vegan chocolate chips and heaps of flavor.
    4.89 from 63 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 206kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups Rolled Oats (150g)
    • 1 cup All Purpose Flour (125g)
    • 1 cup Dessicated Coconut (80g) Finely Shredded Coconut
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 1 teaspoon Cinnamon
    • ½ cup Vegan Butter (112g)
    • 1 cup Light Brown Sugar (200g)
    • 3 Tablespoons Maple Syrup or Golden Syrup
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoons Soy Milk or other non-dairy milk
    • 1 cup Vegan Chocolate Chips (175g) + more to add directly to the tops of the cookies when they come out of the oven.
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    Instructions

    • Preheat the oven to 350°F (180°C).
    • Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.
    • Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add maple syrup and vanilla extract and mix in.
    • Now add all the dry ingredients in with the wet ingredients and mix together with a spoon until you have a crumbly cookie dough.
    • Add the soy milk and mix in.
    • Add chocolate chips and mix in.
    • Check if you can roll a piece of cookie dough into a ball – it should be sticky enough to do so. If not, add a tiny bit more soy milk. Roll into balls, making sure that you get a reasonably even amount of chocolate chips into each ball. Place the rolled balls evenly onto a parchment lined baking tray. Aim to get 20 cookies.
    • Bake for 12 minutes. The edges should be firm and the tops lightly browned. As soon as they come out the oven, press more chocolate chips into the top of the cookies while they're still warm and soft.
    • Leave the cookies to cool and firm up directly on the tray.

    Notes

    1. Maple syrup – can be replaced with golden syrup or maple flavored syrup or agave nectar or date syrup or any syrup that you happen to have on hand.
    2. Baking times. Bake these cookies for 12 minutes for a lovely soft cookie. If you want them to be crunchier then increase the baking time to 15 minutes.
    3. If your cookies don’t spread: These cookies usually spread on their own. However if they don’t, you can either bake them a couple of minutes more (keep an eye on them to make sure they don’t burn) or you can simply press down on them with a fork to flatten them as soon as they come out of the oven.
    4. Gluten-free: These cookies work really well for gluten-free. Just switch the all purpose flour for a gluten-free all purpose baking blend and make sure your rolled oats are gluten-free.
    5. Storing and freezing: Store them in an airtight container at room temperature or in the fridge for a week. They are freezer friendly for up to 3 months.
    6. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Cookie | Calories: 206kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 156mg | Potassium: 80mg | Fiber: 2g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Madeleine says

      March 27, 2022 at 4:11 am

      These cookies turned out so good! I find them quite versatile and forgiving. I didn’t have enough vegan butter, so I had to substitute with veg oil by 1/2, and skipped the soymilk. Worked out great! Thank you!5 stars

      Reply
    2. Sophia says

      March 13, 2022 at 1:18 am

      This was an easy and very rewarding bake! I love the tip about pressing more chocolate in post-bake— SO yummy. I love oatmeal cookies and I got good reviews from my roommates, too, so I’ll definitely be making them again. Thanks for this recipe!

      Also, if anyone else adds too much liquid and the cookies won’t form a ball, just let them sit a bit to absorb the liquid 🙂5 stars

      Reply
      • Alison Andrews says

        March 14, 2022 at 11:03 am

        So happy you enjoyed the cookies Sophia! Thanks so much for the great review.

        Reply
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