When I first saw these photographs I said to Jaye: ‘Shouldn’t we redo these pictures? Not because of the photography, but because of the actual shape of the cookies, they look so homemade!’
And Jaye’s response was: ‘They look perfect! They remind me of the oatmeal cookies my grandmother used to make on the farm when I was a kid.’
So…. we didn’t redo the pictures, and here they are. My super dooper ‘homemade’ looking vegan oatmeal chocolate chip cookies.
I mean most of my recipes look ‘homemade’ – that’s exactly what they are after all! So there’s no shame in that, but now and again, I feel a bit awkward if it looks like it’s going a bit too far that way! But maybe in the case of oatmeal cookies, this is a good thing.
The taste was certainly spectacular!
This recipe was very closely based on my simple vegan oatmeal cookies recipe. I just added in chocolate chips (well, chunks for me, since I can’t get chocolate chips here so I just chop up a bar of vegan chocolate into chunks) and made a couple of small adjustments to the recipe to account for the chocolate chips.
Just as with the original recipe, this is a super easy, really straightforward recipe, with a very wholesome oatmeal, coconut, cinnamon, brown sugar delicious flavor and texture!
Adding in chocolate chips to get all melty in there makes this recipe just the bees knees!
You will love these vegan oatmeal chocolate chip cookies! They are:
- Crunchy and soft at the same time
- Deliciously chewy
- Packed with chocolate chips
- Brown sugar sweetened
- Oatmeal and coconut textured
- Easy and fun
- Simply divine
You can keep them covered at room temperature, or covered in the fridge. I did not notice any drying out in the fridge, so long as they were covered. They stay fresh for up to a week.
So let us know your thoughts about these vegan oatmeal chocolate chip cookies! Love ’em? Let us know in the comments! And if you make them, tag a pic on instagram #lovingitvegan so we get to see it too!
For more delicious cookies, check out:
- Vegan Thin Mint Cookies
- Vegan Gingersnap Cookies
- Crunchy Vegan Peanut Butter Cookies
- Vegan Sugar Cookies
- Vegan Chocolate Cookies
- Soft and Chewy Vegan Chocolate Chip Cookies
- Small Batch Vegan Shortbread Cookies
I wanted to just choose 3 or 4 other cookie recipes to highlight above but suddenly there were 7 instead! 
So hard to choose!
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Vegan Oatmeal Chocolate Chip Cookies
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 30
Description
Deliciously chewy vegan oatmeal chocolate chip cookies. Packed with chocolate chips, these brown sugar sweetened treats are easy and fun and make a perfect dessert.
Ingredients
- 1 and 1/2 cups (144g) Rolled Oats
- 1 cup (125g) All Purpose Flour
- 1 cup (80g) Dried (Dessicated) Coconut
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 cup (200g) Brown Sugar
- 1/2 cup (112g) Vegan Butter/Margarine
- 3 Tbsp Golden Syrup (or any syrup)
- 1 tsp Vanilla Extract
- 2 Tbsp Soy Milk (or other non-dairy milk)
- 6 oz (170g) Vegan Chocolate Chips or Chunks (divided)
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.
- Cream the vegan butter and brown sugar together and then add the syrup and vanilla.
- Add the dry ingredients into the wet and stir until the mixture is very crumbly.
- Add the soy milk and mix in. You may need a little more or a little less, this will depend on the water content of your vegan butter or margarine. Add in most of the chocolate chips, leaving a few of them behind to place on top when they come out the oven. Check if you can roll some of the batter 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 some chocolate chips into each ball and place the rolled balls onto a parchment lined baking tray.
- Bake for 15 minutes. The edges should be firm and the tops lightly browned. As soon as they come out the oven, press the remaining chocolate chips into the top of the cookies while they’re still warm and soft.
- Allow the cookies to cool for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
*Adapted from my Simple Vegan Oatmeal Cookies.
*In the original recipe, we made the cookies much bigger so only got around 16-18 cookies per batch. This time we rolled them smaller, so got 30 cookies. It’s up to you if you want to go with large cookies or smaller cookies, the recipe stays the same.
*You can bake these in two batches if you want to space them out on the baking tray so that they don’t stick together while they’re baking. We didn’t – but our cookies did bake together and needed to be separated once cooled.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cookie
- Calories: 123
- Sugar: 8.9g
- Sodium: 115mg
- Fat: 5.2g
- Saturated Fat: 2.5g
- Carbohydrates: 16.7g
- Fiber: 1.6g
- Protein: 1.8g
Keywords: vegan oatmeal chocolate chip cookies
I really love the crunchiness of these cookies!
I only added 150g brown sugar and 25g coconut sugar (instead of the 200g brown sugar) and still found them way to sweet. Also only added around 130g of chocolate (instead of 170g) and it was more than enough. Next time I think I will only cook them with 100-125g of sugar and see the result.
Thanks for sharing! Will make them again for sure!
★★★★★
Awesome, thanks for sharing Sara!
these were so good!! I already had all of the ingredients in my pantry (used maple syrup instead of golden). perfectly chewy and had a crunchy top when cooled. my boyfriend who’s usually super picky loved these as well. hard not to eat a bunch in one sitting.
★★★★★
Awesome! Thanks Cassidy!
So good and my new favorite cookie recipe! I used coconut sugar and date syrup, reduced to 3/4c sugar and 2T syrup for a single batch. 10 minutes was perfect in a preheated oven for 30 small tender-crisp cookies. I doubled the recipe and made half as bars in an 8×8 pan for 12 mins, but 10 would probably have been enough for less crunchy, but still crisp edges. Thank you!
★★★★
Awesome, thanks for sharing Kristyan!
Made these last night as I’ve been craving cookies and have new dietary restrictions that make things difficult. I omitted the coconut and added the same weight of extra oats. Also used vegan white chocolate chips. They were chewy and perfect and I’m going to add cranberries next time. Thank you so much for developing this recipe!
★★★★★
So glad you enjoyed the recipe! Thanks so much for sharing!
Thank you so much for this amazing recipe. I tried making these and turned out amazing. I was wondering if I can make a cookie cake out of it. Do you think it is possible to make a 9″ cookie cake using the same recipe?
Hi Rin, it’s not something I’ve tried, so I’m not sure. I think it would work but I’m not sure the size of the cookie cake that it would make.
going to make these tomorrow for my sister and niece. can’t wait to see how it turns out!
★★★★★
First time I’ve made these but made the oat and raisin twice and it’s basically the same recipe so I’m sure I will love them. My question is can you freeze them and should it be done before or after you bake them.
Also if you’re lazy like me use a cookie scoop instead of rolling them. 😀❤️
★★★★★
Hi Em, you can freeze before or after baking. If you freeze before baking, then roll them into balls first. 🙂
Hello!
Could the margarine be replaced with coconut oil!
Love this recipe!!
Yes it can!
So good. The two Tbsp ‘milk’ was just right, and ours didn’t really spread with the type of vegan spread we used. These absolutely satisfied my craving. Thanks for the great recipe.
★★★★★
Awesome, thanks for sharing Jane!
I literally just made these…only change was I added 1/2 cup chopped walnuts. These….are perfect!!! I found my new favorite cookie recipe!
★★★★★
Thanks so much Stephanie!
Well I apparently forgot to add flour to this ☺️ my block of sugar, oatmeal, and buttery spread made for a great topping and was honestly delicious 😂 I will make sure to make another batch with flour next time👍🏻
★★★★★
Hahaha well at least it was still good! I think you will love it with the flour next time. 🙂
Hello! Will unsweetened coconut shreds work in place of the coconut powder? What about Cup 2 Cup Gluten Free All Purpose Flour? Love your recipes!
Finely shredded coconut is exactly right. And yes that gf flour would also work fine.
Great oatmeal cookies! The best I have ever had.
I added 1/2 teaspoon of nutmeg.
It was difficult to push the extra chocolate chips into the hot cookies and get them to stick, so I didn’t bother. They are fine just mixed in. I used carob, so maybe that was an issue.
They were slightly overbaked in my fan oven. Recommend 325 degrees F fan.
Great with peanut butter smeared on the bottom!
★★★★★
Awesome, thanks for sharing Dennis! 🙂
This is another recipe that surely looks worth trying! A quick question. Would whole wheat or oat flour work, and if so, would the amounts be the same? I was wondering if this is possible now that going out is getting hard. And many thanks, Your delightful recipes have literally brightened up my days in these difficult times. From Chile wish you and all your readers around the globe the best. Keep safe.
Hi Veronica, so happy to hear our recipes have been helpful lately! Thanks so much! Whole wheat flour should work, the texture may be a little more coarse, but it should still work. I’m not sure about oat flour, maybe try a mix of the whole wheat and oat?
Hi Veronica–
I am a bread baker and don’t know much about cookies.
I do know that wheat provides gluten, which is a binding agent. My guess is that substituting oat flour will make the cookies more crumbly and less chewey, and they won’t spring as much when baking.
I agree that whole wheat should work. Try white whole wheat. White whole wheat IS NOT whole wheat mixed with white flour, but is real 100% whole wheat, but ground from another “species” of wheat. It has a milder flavor than regular whole wheat and will taste more like the original recipe. White whole wheat is a bit hard to find. King Arthur makes it. I got some shipped to pick up at Wal-Mart, but they don’t seem to carry it anymore. Maybe when things start getting back to normal….
Thank you so much for your kind advice Dennis. That’s truly generous of you. Will try as you say.
Unlike you, I’m a simple beginner in baking, but I’m surely enjoying this enormously.
Keep safe!
Made these today and they came out great!! Perfect comfort cookies for difficult times!!
★★★★
Thanks Angela!
I love this recipe sooooooooooo much. It is perfect for practising. Thank you!:)
★★★★★
Thanks Grace!
I was looking for a quick, easy, chewy cookie recipe to do with the limited ingredients I had and this was perfect! the taste is amazing, the only thing is that I didn’t add enough soy milk at the end so they were very hard to ball. Overall, amazing cookies! I’ll be trying again with more soy milk next time. 😉
★★★★★
Thanks for sharing Kirsten!
Looking forward to making these. Since I have both, I thought I would confirm: do you recommended sweetened or unsweetened coconut?
Love all your recipes!
Unsweetened is perfect! And thank you so much, so happy you like the recipes!
Wow! So yummy. My cookies retained their ball shape, but were amazing nonetheless. Did I do something wrong? They took longer to bake. In another recipe, you suggested flattening them with a fork – maybe will try that next time. I also used electric beaters to cream the butter and sugar, which was mentioned in your chocolate chip cookie recipe, but not in this one. Is that necessary? Baking is not my strong suit. As I measured the coconut, I was worried that it would be overpowering, but it was perfect. I added raisins and pecans. Just delicious. And one can never have too many chocolate chips! Thanks so much, Alison.
★★★★★
Hi Kalie, so glad you enjoyed them! The creaming together of the butter and sugar is definitely supposed to happen in the electric mixer. You can definitely flatten them with a fork next time. Thanks for posting and the great review!