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.
Debbie says
This are so chewy and yummy! I doubled the recipe. I can’t use coconut so I used finely chopped raw cashews instead. They smell divine and are a tea treat! Thank you!
Alison Andrews says
That’s awesome Debbie! So glad they were a success!
Sara Westermann says
I really love the crunchiness of these cookies!
I only added 150g brown sugar and 25g coconut sugar (instead of the 200g brown sugar) and still found them way to sweet. Also only added around 130g of chocolate (instead of 170g) and it was more than enough. Next time I think I will only cook them with 100-125g of sugar and see the result.
Thanks for sharing! Will make them again for sure!
Alison Andrews says
Awesome, thanks for sharing Sara!
Cassidy says
these were so good!! I already had all of the ingredients in my pantry (used maple syrup instead of golden). perfectly chewy and had a crunchy top when cooled. my boyfriend who’s usually super picky loved these as well. hard not to eat a bunch in one sitting.
Alison Andrews says
Awesome! Thanks Cassidy!
Kristyan says
So good and my new favorite cookie recipe! I used coconut sugar and date syrup, reduced to 3/4c sugar and 2T syrup for a single batch. 10 minutes was perfect in a preheated oven for 30 small tender-crisp cookies. I doubled the recipe and made half as bars in an 8×8 pan for 12 mins, but 10 would probably have been enough for less crunchy, but still crisp edges. Thank you!
Alison Andrews says
Awesome, thanks for sharing Kristyan!
Kyre O. says
Made these last night as I’ve been craving cookies and have new dietary restrictions that make things difficult. I omitted the coconut and added the same weight of extra oats. Also used vegan white chocolate chips. They were chewy and perfect and I’m going to add cranberries next time. Thank you so much for developing this recipe!
Alison Andrews says
So glad you enjoyed the recipe! Thanks so much for sharing!
Rin says
Thank you so much for this amazing recipe. I tried making these and turned out amazing. I was wondering if I can make a cookie cake out of it. Do you think it is possible to make a 9″ cookie cake using the same recipe?
Alison Andrews says
Hi Rin, it’s not something I’ve tried, so I’m not sure. I think it would work but I’m not sure the size of the cookie cake that it would make.
bella trexler says
going to make these tomorrow for my sister and niece. can’t wait to see how it turns out!
EM COX says
First time I’ve made these but made the oat and raisin twice and it’s basically the same recipe so I’m sure I will love them. My question is can you freeze them and should it be done before or after you bake them.
Also if you’re lazy like me use a cookie scoop instead of rolling them. ????❤️
Alison Andrews says
Hi Em, you can freeze before or after baking. If you freeze before baking, then roll them into balls first. 🙂
Anne says
Hello!
Could the margarine be replaced with coconut oil!
Love this recipe!!
Alison Andrews says
Yes it can!
Jane says
So good. The two Tbsp ‘milk’ was just right, and ours didn’t really spread with the type of vegan spread we used. These absolutely satisfied my craving. Thanks for the great recipe.
Alison Andrews says
Awesome, thanks for sharing Jane!
Stephanie says
I literally just made these…only change was I added 1/2 cup chopped walnuts. These….are perfect!!! I found my new favorite cookie recipe!
Alison Andrews says
Thanks so much Stephanie!
Paulina says
Well I apparently forgot to add flour to this ☺️ my block of sugar, oatmeal, and buttery spread made for a great topping and was honestly delicious ???? I will make sure to make another batch with flour next time????????
Alison Andrews says
Hahaha well at least it was still good! I think you will love it with the flour next time. 🙂
yasveganiam says
Hello! Will unsweetened coconut shreds work in place of the coconut powder? What about Cup 2 Cup Gluten Free All Purpose Flour? Love your recipes!
Alison Andrews says
Finely shredded coconut is exactly right. And yes that gf flour would also work fine.
Dennis Hevener says
Great oatmeal cookies! The best I have ever had.
I added 1/2 teaspoon of nutmeg.
It was difficult to push the extra chocolate chips into the hot cookies and get them to stick, so I didn’t bother. They are fine just mixed in. I used carob, so maybe that was an issue.
They were slightly overbaked in my fan oven. Recommend 325 degrees F fan.
Great with peanut butter smeared on the bottom!
Alison Andrews says
Awesome, thanks for sharing Dennis! 🙂
Veronica says
This is another recipe that surely looks worth trying! A quick question. Would whole wheat or oat flour work, and if so, would the amounts be the same? I was wondering if this is possible now that going out is getting hard. And many thanks, Your delightful recipes have literally brightened up my days in these difficult times. From Chile wish you and all your readers around the globe the best. Keep safe.
Alison Andrews says
Hi Veronica, so happy to hear our recipes have been helpful lately! Thanks so much! Whole wheat flour should work, the texture may be a little more coarse, but it should still work. I’m not sure about oat flour, maybe try a mix of the whole wheat and oat?
Dennis Hevener says
Hi Veronica–
I am a bread baker and don’t know much about cookies.
I do know that wheat provides gluten, which is a binding agent. My guess is that substituting oat flour will make the cookies more crumbly and less chewey, and they won’t spring as much when baking.
I agree that whole wheat should work. Try white whole wheat. White whole wheat IS NOT whole wheat mixed with white flour, but is real 100% whole wheat, but ground from another “species” of wheat. It has a milder flavor than regular whole wheat and will taste more like the original recipe. White whole wheat is a bit hard to find. King Arthur makes it. I got some shipped to pick up at Wal-Mart, but they don’t seem to carry it anymore. Maybe when things start getting back to normal….
Veronica Robledo says
Thank you so much for your kind advice Dennis. That’s truly generous of you. Will try as you say.
Unlike you, I’m a simple beginner in baking, but I’m surely enjoying this enormously.
Keep safe!