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, vegan oatmeal cranberry cookies, 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 Pumpkin Chocolate Chip 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.
Meant to add to my post that I used gluten-free flour.😊
These cookies are great. I add one ripe banana and 2 tablespoons of almond butter along with coconut oil instead of vegan butter. Also some chopped cranberries. and use dark brown sugar instead of light. Sometimes.
Sounds so good Paula! Thanks for sharing!
I made these cookies without coconut and it turned out great. i used oat milk also. and i melted the vegan butter and mixed it with the brown sugar and then added all the other ingredients to that.
thanks
Thanks for sharing Derek!
They are tasty, all scranned within like two days icl. safe <3
Awesome! Thanks so much for your great review!
These really are my favorite cookies. I’ve made them a few different times. It’s easy to vary them to suit your taste. I actually prefer fewer chocolate chips. Today, I didn’t have enough coconut & added in some walnut pieces. I didn’t have enough brown sugar & added in some coconut sugar. I decided to use molasses for the syrup, just because I know it has some added health benefits, but worried the cookies might taste a bit strange. They are delicious! I also over-baked them today (not intentionally), and this batch is very crunchy. Not a problem in this household! I’m no great baker. My point: Great recipe & also a very forgiving one. 😉
Thanks so much for the amazing review!
These were so good and were a big hit with my non-vegan family! I ended up not having enough brown sugar and had to substitute almost half of it – used turbinado sugar that I ground up first. Seemed to work well for the recipe. I also didn’t feel like they needed the extra chocolate chips pressed in at the end and felt like the cup in the recipe was plenty. Will definitely make these again!
So happy you loved them Lindsay!
Terrific
Thanks Tim!
Sweetened or unsweetened coconut?
Unsweetened, but it would work out fine either way.
These turned out great! Our new favorites for the season 🙂
Awesome! Thanks so much Danielė!
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!
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 🙂
So happy you enjoyed the cookies Sophia! Thanks so much for the great review.