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 myĀ 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!Ā 
So hard to choose!
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Vegan Oatmeal Chocolate Chip Cookies
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Prep Time: 30 mins - Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 30
- Category: Dessert
- Cuisine: Vegan
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Pin RecipeDescription
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 350Ā°F (180Ā°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.
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
Super crunchy and just like grandma made them..
★★★★★
Delicious! Loved the coconut. I also added a flax egg to the wet ingredients. Two tablespoons of flax meal with 1/4 cup water. I would definitely make these again and again.
★★★
I wanted to give all 5 stars and it looks like only 3 went up?
★★★★★
Thanks so much for rating it again! Not sure why that happened…. š
Great to hear! Thanks for sharing Susan! š
Such a great recipe! These were so easy and came out so yummy!
★★★★★
Fantastic! Thanks for sharing! š
Awesome recipe! I did however have to substitute a couple of things so I didn’t have to go to the store. So instead of brown sugar I used coconut sugar and instead of vegan butter I used 1/3 cup of coconut oil (unrefined/virgin) and I had coconut flakes and pulsed it in the food processor until it came out in small pieces, and used 4 tbsp of almond milk. I did not use any chocolate chips as I didn’t have any. They came out great pretty coconutty crisp on the outside and soft and chewy inside. Went perfect with some dairy free vanilla ice cream! The whole family enjoyed them we will definitely be making these again!
★★★★★
Sounds great! Thanks for sharing Megan! š
LOVE these!! Have made em three times now. I never thought the kids would be such fans of oatmeal cookies! I added some chopped pecans too and they’re crunchy on the outside and soft/chewy on the inside. I’m in cookie heaven!! Thank you!!
★★★★★
That’s wonderful! Thanks so much for posting! š
I am really looking forward to making these but not sure if I can make them without the dried coconut? I would love to know :).
Hi Sarah, yes you can just leave it out. I have heard from others commenting in our other oatmeal cookies recipe that by leaving it out you might be able to use less soy milk, but just see how you go with that. š
Amazing recipe! I just didnāt put coconut in my cookies cause it is not fancy but still worked out great!
★★★★★
Oh fantastic! So glad they worked out great! Thanks for sharing! š
Mine tasted and looked delicious but didn’t stick together! I added cocoa powder and the mother in law suggested I needed more liquid to accomdate that so probably the issue and now I have delicious granola for my yogurt instead! Will try again š
Made these twice now, and they turned out perfect both times. Love non vegans- reaction when they eat them.
Hahaha yes, I love the reactions from non-vegans too, so much fun! Thanks for sharing. š
If I were to take out the coconut, do I need to substitute it with anything? I’m just not a coconut texture fan. Thanks!
You can leave it out without substituting, but you may just need to add less non-dairy milk (or none). š
Friends are always asking me for this recipe! This recipe is definitely a crowd favorite. I have made this several times and it is always so delicious. Most recently, I had some flours I needed to use up so instead of the 1 cup of AP flour I used 1/2 cup AP, 1/4 cup WW, and 1/4 cup spelt. I ended up using about 3 tbsp of almond milk at the end. I followed the rest of the recipe the same and they turned out great! Thanks for sharing this recipe!
★★★★★
Wonderful! So glad it worked well with those changes. Thanks so much for sharing. š
Awesome recipe! Simple, easy to follow and delicious! I used half shortening, half vegan butter and found mine didn’t spread much during baking so I flattened the 2nd batch before putting them in the oven.
★★★★★
I have made this cookie recipe multiple for my family. They are ALWAYS a big hit! They are soft, moist, chocolately – just plain DELICIOUS. I sometimes substitute the chocolate chips with raisins and turn them in to oatmeal raisin cookies. GREAT JOB!
★★★★★
Awesome Jessica! So happy to hear that. Thanks for the great review! š
Do you happen to know if the flour can be replaced with tapioca flour?
Hi Bree, I don’t think so… If you want to make them gluten-free, you can use a gluten-free all purpose flour blend, I have tested that and it works great. š
Best cookies ever.
★★★★★
Yay! Thanks so much! š
Hello! Iām new to veganism and Iām wondering how do you know when to use sweetened plant milk vs. unsweetened? I figured in this recipe either would be fine, but I used sweetened in a mock Caesar dressing and it tasted funky š Thank you!
Hi Lindsey, I guess it depends on how sweet it is. The ‘regular’ soy milk I buy is sweetened but it doesn’t have a noticeably sweet taste, so I usually just use it for everything except in certain cases where I would specify to use unsweetened. Generally in a dessert it is not going to matter if you use unsweetened or sweetened because the amount of added sugar from the sweetened plant milk would be negligible. But in a savory dressing or sauce you might want to use unsweetened especially if the plant milk has a noticeably sweet taste.
They were delicious! I will make them again.
★★★★★
Delicious! I used applesauce instead of the butter and 1 tbsp of rice milk. I’ll make them again.
★★★★★
Awesome! So great that it worked well with applesauce, thanks so much for sharing! š
Awesome recipe! ā¤ļø
★★★★★
Thank you! š
Hi, Alison! Half of the batch is done, and let me tell you I am amazed. They look like the perfect cookies in a cute bakery.
However, I was wondering if there was a substitute for golden syrup besides corn syrup/maple syrup etc..(all of which google has recommended me but are very pricey where I live). I ended up using honey since I am not vegan, but I looked for an ‘environmentally friendly’ recipe on purpose, so I was a bit disappointed in myself. Any tips? Or can I just leave it out?
Anyway, amazing recipe!
Greetings from Hungary,
Viola
Hi Viola! So glad they are looking good! I think you could leave the syrup out, but if you have any local brands of syrup that are nice tasting, that is fine too. I used golden syrup as that is a local (to me) kind of syrup, but any kind will do, or as I say you can leave it out I don’t think it will have any major impact! š