These vegan oatmeal chocolate chip cookies are the best ever! Soft and chewy and packed with vegan chocolate chips and heaps of flavor.
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:
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.
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.
- Add light brown sugar and vegan butter 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 soy milk and mix in.
- Add chocolate chips and mix 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.
- Leave the cookies to cool and firm up directly on the 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.
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.
More Delicious Vegan Cookies
- Vegan Ginger Cookies
- Vegan Peanut Butter Cookies
- Vegan Sugar Cookies
- Vegan Chocolate Cookies
- Vegan Chocolate Chip Cookies
- Vegan Shortbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Oatmeal Chocolate Chip Cookies
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.
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
- 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.
- 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.
- 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.
- 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.
- This recipe has been updated with new photos and extra tips but the recipe itself is the same.
Excellent recipe – maybe I would add a bit more sugar. I made these for my vegan daughter and the non vegans are eating them all!
NOTE: I used MELT brand vegan butter – it was the first time I used it and I think it’s great, but better than Earth Balance sticks which taste weird to me.
So glad everyone enjoyed them! Thanks so much for sharing!
Would I use the same amount of almond flour as the flour called for in the recipe?
Almond flour generally is not a good swap for all purpose.
These are the cookies I’ve been looking for, and I make a lot of cookies! I made a few modifications and I loved the way they turned out. I cut back the brown sugar from 200g to 150g and used 2 tbsp of maple syrup instead of 3, about half the semi-sweet chocolate chunks called for, added 1/3 cup crushed walnuts and 2 heaping tablespoons of ground flaxmeal. Also used white whole wheat flour (156 g) in lieu of all-purpose flour and unsweetened almond milk instead of soy. The cookies are still sweet enough. I will try cutting the sugar more next time (maybe by half). They spread but stayed pretty thick (perhaps due to my addition of flaxmeal and less sugar?), but they were so tasty and satisfying. I can’t wait to make them without the chocolate chunks too!!!
So glad you enjoyed them! Thanks for sharing Nancy!
What a wonderful recipe! It’s the third time I bake it for my sons who are vegan, but we love them too.
Awesome! Thanks Carole!
AMAZING! I followed the recipe to a T (used maple syrup) and ended up needing 4TBS almond milk.
They came out perfect. I am eating #4 as I type this.
Total keeper, thank you!
Absolutely delicious! I didn’t have vegan butter so I substituted a mashed banana. Also added dates and apricots. I will make again. Thanks for the great recipe.
So glad it worked out great! Thanks for sharing Tamra!
Very good. A bit too wet. I substituted oat flour to make it gluten free and likely didn’t get the proportions right. I welcome any suggestions pls?
I used convection oven so I had to low down the temperature to 165 C. plus I used coconut oil as butter, chickpea flour. they turn out great!
Delicious! I used maple syrup. Amazing with your favorite vegan vanilla ice cream! I like the inclusion of coconut & cinnamon, which take these cookies to the next level. The addition of the chip pressed into the top after the cookies are baked make these cookies look extra special. I was happy to take some to give to relatives we were going to visit. And they were happy to get them!
I did need to add extra soy milk to get everything to stick. I didn’t have the best way to measure the vegan butter, so I may have been skimpy there. Added a bit of melted coconut oil to moisten the mixture which was looking a little too dry. Might cut down on the salt next time. I love that this recipe seems to be forgiving. I didn’t do everything perfectly, and still they turned out wonderful!
So happy to hear they turned out great! Thanks so much for the awesome review.
The problem with these cookies is that they are TOO good. Ugh. Perfect combination between oats, coconut and chocolate. Can’t wait to try more of your vegan recipes!
Thanks so much Cara!
Crunchy but soft good! Made these without using dessicated or shredded cocunut, but did add 1/4 Cup Chopped Walnuts, about a generous 1/4 Cup of Chocolate Chips, & about 1/4 Cup White Chocolate Chips and came out perfectly!
I loved these! A great balance between chewy and crsipy. They didn’t last long. I love being able to use weights for baking as well – no dirty measuring cups. Thank you!
Not sure what happened the only things i did differently was left out the coconut and used regular sugar. It came out as cookie brittle still delious. Chemically not sure what went wrong
I just made a version without coconut, but I replaced it with the same weight in oats. First batch out of the oven about 15 minutes ago, and they are almost eaten up already. Crunchy and chewy all at once- worked perfectly and so delicious!