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.
Made these today and they came out great!! Perfect comfort cookies for difficult times!!
Thanks Angela!
I love this recipe sooooooooooo much. It is perfect for practising. Thank you!:)
Thanks Grace!
I was looking for a quick, easy, chewy cookie recipe to do with the limited ingredients I had and this was perfect! the taste is amazing, the only thing is that I didn’t add enough soy milk at the end so they were very hard to ball. Overall, amazing cookies! I’ll be trying again with more soy milk next time. 😉
Thanks for sharing Kirsten!
Looking forward to making these. Since I have both, I thought I would confirm: do you recommended sweetened or unsweetened coconut?
Love all your recipes!
Unsweetened is perfect! And thank you so much, so happy you like the recipes!
Wow! So yummy. My cookies retained their ball shape, but were amazing nonetheless. Did I do something wrong? They took longer to bake. In another recipe, you suggested flattening them with a fork – maybe will try that next time. I also used electric beaters to cream the butter and sugar, which was mentioned in your chocolate chip cookie recipe, but not in this one. Is that necessary? Baking is not my strong suit. As I measured the coconut, I was worried that it would be overpowering, but it was perfect. I added raisins and pecans. Just delicious. And one can never have too many chocolate chips! Thanks so much, Alison.
Hi Kalie, so glad you enjoyed them! The creaming together of the butter and sugar is definitely supposed to happen in the electric mixer. You can definitely flatten them with a fork next time. Thanks for posting and the great review!
Thanks so much for sharing your wonderful recipes. In this recipe, do you think it’s okay to replace brown sugar with the regular organic cane sugar? Will that give me the same results? Thanks so much in advance 🙂
Hi Rinky, you can do that! It will affect the result a tiny bit but not significantly.
Thanks so much for your quick reply!! Righ now, I don’t have any rolled oats, but do you think I can use the quick oats in this recipe?
Thanks again!!
Hi Rinky, quick oats won’t work the same at all.
All I had was flake oats that cook in 4-5 mins. Cookies were delicious. I know that’s different than quick oats, but…
These were sooo good! The perfect oatmeal chocolate chip.
Awesome! Thanks Heather!
These were *so* delicious! Thank you for sharing!
Yay! Thanks so much Ginny!
My whole family loves these cookies so much! The kids don’t like oatmeal at all, but I wanted to make these to have a slightly healthier alternative compared to the regular chocolate chip. I didn’t know how it would turn out, but everyone’s asking me to make them again! Totally recommend!
Awesome! Thanks so much for sharing!
so delicious! i don’t even like coconut very much but it is perfect in these cookies! my version is ‘almost’ vegan as i subbed homemade ghee for the vegan butter and the results have been perfect! added dark chocolate chips and walnuts for even more texture and flavor. thank you for this recipe!
Awesome! So happy you enjoyed the cookies. Thanks so much for posting Barb.
I made these for work and everyone was raving about them! Wow so good. I subbed shredded coconut. And for milk I used Oat milk. Easily one of my favorite homemade Vegan cookies. Will be saving this recipe for Thanksgiving.
Awesome! Thanks so much Kendra! 🙂
Easy to make and extremely easy to eat! I only omitted the coconut. Thank you for sharing!!
Wonderful! Thanks so much Cheryl. 🙂
Hi..this recipe sounds yummy!! I am not familiar with desiccated coconut..is it a powder..coconut flour? I can only find it online. Also, can Earth Balance buttery spread be used, or must it be sticks? Thank you!
Hi Gina, it’s called Sweetened Coconut Flakes in the USA, it’s the finely shredded coconut, not the large flakes. You can use either/or the spread or the sticks, both will work.
This is a fantastic recipe and my go-to oatmeal cookie recipe now!
Awesome! Thanks so much Janet. 🙂
Thanks for this recipe. I just made a batch they came out well. I of course used whole wheat flour instead of white. Since I do not use white flour for any purpose I guess whole wheat flour IS my all purpose flour. Anyway having made them I am wondering if it needs a tad more salt? While the cookies are good, they are missing the wow factor I was going for considering all the coconut and butter. So I may try increasing the salt but wanted to check with you if you had tried that? I should mention that I ended up using 1.5 cups flour because I had already measured it for your other recipe but ended up going with this one. But would .5 cups flour make that much difference?
I agree with the commenter who said reduce the chocolate chips. I measured out the amount called for but ended up putting half back because it looked like too many.
Hi Aravinda, an extra half cup of flour would absolutely make a very BIG difference. Baking is very precise. Any changes can have a big impact and an extra half cup of flour is a big change. This could definitely have caused them to be more bland. If you try them again I would stick to the original quantities of the recipe and see how that goes. 🙂
ok I will try again … incidentally I ate one again yesterday after they were fully cooled and I thought the taste was much better.
When I realized I had too much flour I considered multiplying all the other ingredients by 1.5 as well … but didn’t do that.
Will update after next time.