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.
e. A says
Best cookies ever.
Alison Andrews says
Yay! Thanks so much! 🙂
Bree says
Do you happen to know if the flour can be replaced with tapioca flour?
Alison Andrews says
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. 🙂
Jessica Barry says
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!
Alison Andrews says
Awesome Jessica! So happy to hear that. Thanks for the great review! 🙂
Catherine says
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.
Olga says
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!
Alison Andrews says
Wonderful! So glad it worked well with those changes. Thanks so much for sharing. 🙂
Katy says
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!
Alison Andrews says
You can leave it out without substituting, but you may just need to add less non-dairy milk (or none). 🙂
Doryne Abela says
Made these twice now, and they turned out perfect both times. Love non vegans- reaction when they eat them.
Alison Andrews says
Hahaha yes, I love the reactions from non-vegans too, so much fun! Thanks for sharing. 🙂
Lucy says
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 🙂
Sarah says
Amazing recipe! I just didn’t put coconut in my cookies cause it is not fancy but still worked out great!
Alison Andrews says
Oh fantastic! So glad they worked out great! Thanks for sharing! 🙂
Sarah says
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 :).
Alison Andrews says
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. 🙂
Lav says
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!!
Alison Andrews says
That’s wonderful! Thanks so much for posting! 🙂
Megan says
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!
Alison Andrews says
Sounds great! Thanks for sharing Megan! 🙂
Shanti says
Such a great recipe! These were so easy and came out so yummy!
Alison Andrews says
Fantastic! Thanks for sharing! 🙂
Susan Cole says
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.
Susan Cole says
I wanted to give all 5 stars and it looks like only 3 went up?
Alison Andrews says
Thanks so much for rating it again! Not sure why that happened…. 🙂
Alison Andrews says
Great to hear! Thanks for sharing Susan! 🙂
Anna Andrews says
Super crunchy and just like grandma made them..