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.
Ali says
These are the best cookies I’ve ever made, the kids love them. Moist and delicious, a firm favourite in our house!
Alison Andrews says
Awesome! So pleased to hear that Ali! Thanks for the awesome review. 🙂
Danae Almarza Molina says
Hola me encanta tu canal, primero lo descubrí en pinterest y no lograba traducir las recetas pero en YouTube lo logré, he echo 2 de tus recetas de muffins y quedé feliz, ahora empezaré con las galletas todas se ven riquísimas felicitaciones y saludos.
Alison Andrews says
Hi Danae! So glad you found the recipes, hope you’ll enjoy the cookies! 🙂
Heather says
I enjoyed these cookies however I prefer more flour and less oatmeal so reversed the amounts in the recipe.
Simrit says
I made these split into 2 batches one with chocolate chips one without
oh my god OMG amazing thankyou so much ????????????????
Alison Andrews says
So glad you enjoyed them! Thanks so much for the awesome rating! 🙂
Cristina says
I thought about leaving out the coconut but didn’t and man am I ever glad I didn’t. I thought the coconut was just for flavour but in fact it gives the cookies a chewy texture and is not over powering what so ever! The recipe is genius- so good!! Was wondering if I could make a few batches and freeze them? What are your thoughts on freezing?
Alison Andrews says
Hi Cristina, so glad you enjoyed them! Yes the coconut is awesome in this! And to answer your question about freezing, yes you can definitely freeze them too. 🙂
Satin says
Yummy! Best cookies ever! How are you doing this?! Sheer genius again. I used slightly less sugar (160 g) and pure cocoa nibs (which are bitter on their own) instead of chocolate chips. The coconut and oats give a lovely texture. Next time I may try and use the “applesauce instead of fat trick” as per your other reviewer, (Tamara who’s been vegan for 50 years, respect to a vegan pioneer!). I’ll let you know how the applesauce goes next time. Thank you for my very happily fed vegan kids. My daughter emailed to thank you herself!..thank you for replying to her!
Alison Andrews says
Hi Satin, oh I loved receiving that email! So glad you’re enjoying the recipes! xo
Satin says
Just a quick update on the batch I tried with applesauce instead of the fat. It made the cookies less crunchy and a bit too crumbly ? …so it’s back to your recipe hooray! ?
Alison Andrews says
Thanks for the update Satin! 🙂
Pia says
To date, this is my favorite cookie recipe. I’ve made it three times at the request of my kids and 15-year-old niece. The coconut is the best part, don’t leave it out. I added 2 teaspoons of cinnamon (instead of 1) for an extra kick… but you don’t need to, just my personal preference. The recipe is amazing as is.
Alison Andrews says
Fantastic! So happy to hear this! Thanks a million Pia. xo
Emily says
Any issues if I want to omit the coconut? Add a bit more flour?
Alison Andrews says
Hi Emily, you can just omit it, and you will likely not need to add in any soy milk at the end. Other commenters on our simple vegan oatmeal cookies made them successfully leaving out the coconut and just not adding in any soy milk.
Tamara Matthews says
Excellent ez recipe especially bc of the coconut . I use a small organic apple sauce instead of oil. I also replaced the brown sugar with coconut sugar. It’s excellent and still performs perfectly. Thank You. I have been vegan for 50 years. Getting up there.
Alison Andrews says
Hi Tamara, so glad you liked the recipe and wow, that is so amazing that you have been vegan for 50 years! Fantastic! Thanks so much for sharing. 🙂
Larissa says
These are such incredible cookies. The recipe is so great and makes you forget some of the usual challenges of vegan baking. My one piece of feedback is for my taste I find that the chocolate chips can be reduced. Seriously obsessed with these cookies, I’ve make this recipe at least 5 times.
Alison Andrews says
Yay! That’s wonderful news. So happy you love the recipe and thanks so much for the great review. 🙂
Viola says
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
Alison Andrews says
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! 🙂
Jp says
Awesome recipe! ❤️
Alison Andrews says
Thank you! 🙂
Dee says
Delicious! I used applesauce instead of the butter and 1 tbsp of rice milk. I’ll make them again.
Alison Andrews says
Awesome! So great that it worked well with applesauce, thanks so much for sharing! 🙂
Dee says
They were delicious! I will make them again.
Lindsey Roach says
Hello! I’m new to veganism and I’m 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 🙂 Thank you!
Alison Andrews says
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.