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    Home » Cookies

    Vegan Oatmeal Chocolate Chip Cookies

    Published: Oct 12, 2017 Updated: Oct 9, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Oatmeal Chocolate Chip Cookies

    These vegan oatmeal chocolate chip cookies are the best ever! Soft and chewy and packed with vegan chocolate chips and heaps of flavor.

    Vegan oatmeal chocolate chip cookies stacked up on a square plate.

    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:

    Photo of the ingredients needed to make vegan oatmeal chocolate chip 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.
    Stack of vegan oatmeal chocolate chip cookies.

    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.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed together.
    • Add light brown sugar and vegan butter to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing brown sugar and vegan butter added to stand mixer and creamed together.
    • Add maple syrup and vanilla extract and mix in.
    Two photo collage showing maple syrup and vanilla added to bowl and mixed 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.
    Two photo collage showing wet ingredients added to dry and mixed into a crumbly cookie dough.
    • Add soy milk and mix in.
    Two photo collage showing soy milk added to cookie dough and mixed in.
    • Add chocolate chips and mix in.
    Two photo collage showing chocolate chips added to bowl and mixed 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.
    Two photo collage showing cookies rolled into balls on parchment lined tray and then the baked cookies.
    • Leave the cookies to cool and firm up directly on the tray.
    Vegan oatmeal chocolate chip cookies on a parchment lined baking 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.

    Oatmeal chocolate chip cookies stacked up on a plate.

    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.

    Five oatmeal chocolate chip cookies in a stack.

    More Delicious Vegan Cookies

    1. Vegan Ginger Cookies
    2. Vegan Peanut Butter Cookies
    3. Vegan Sugar Cookies
    4. Vegan Chocolate Cookies
    5. Vegan Chocolate Chip Cookies
    6. Vegan Pumpkin Chocolate Chip Cookies
    Vegan oatmeal chocolate chip cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan oatmeal chocolate chip cookies stacked up on a square plate.

    Vegan Oatmeal Chocolate Chip Cookies

    These vegan oatmeal chocolate chip cookies are the best ever! Soft and chewy and packed with vegan chocolate chips and heaps of flavor.
    4.90 from 68 votes
    Print Pin Rate
    Course: Baking, Cookies, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 206kcal
    Author: Alison Andrews

    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.
    Prevent your screen from going dark

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. This recipe has been updated with new photos and extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Cookie | Calories: 206kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 156mg | Potassium: 80mg | Fiber: 2g | Sugar: 17g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      March 09, 2022 at 7:51 pm

      These cookies were so delicious!5 stars

      Reply
      • Alison Andrews says

        March 10, 2022 at 10:38 am

        So glad you enjoyed them Anna!

        Reply
    2. AR says

      February 02, 2022 at 4:50 pm

      Would recommend. 8 min on fan was best for a nice soft cookie. Nice, easy recipe. Thanks!5 stars

      Reply
    3. Angelica says

      January 31, 2022 at 12:53 am

      Great cookies, the coconut gives them an amazing texture.5 stars

      Reply
      • Alison Andrews says

        January 31, 2022 at 10:11 am

        Thanks Angelica!

        Reply
    4. SD says

      October 06, 2021 at 8:43 pm

      Excellent recipe – maybe I would add a bit more sugar. I made these for my vegan daughter and the non vegans are eating them all!
      NOTE: I used MELT brand vegan butter – it was the first time I used it and I think it’s great, but better than Earth Balance sticks which taste weird to me.5 stars

      Reply
      • Alison Andrews says

        October 07, 2021 at 10:11 am

        So glad everyone enjoyed them! Thanks so much for sharing!

        Reply
    5. Diana says

      July 25, 2021 at 7:32 pm

      Would I use the same amount of almond flour as the flour called for in the recipe?

      Reply
      • Alison Andrews says

        July 26, 2021 at 1:32 pm

        Almond flour generally is not a good swap for all purpose.

        Reply
    6. Nancy Eckel says

      July 20, 2021 at 12:42 am

      These are the cookies I’ve been looking for, and I make a lot of cookies! I made a few modifications and I loved the way they turned out. I cut back the brown sugar from 200g to 150g and used 2 tbsp of maple syrup instead of 3, about half the semi-sweet chocolate chunks called for, added 1/3 cup crushed walnuts and 2 heaping tablespoons of ground flaxmeal. Also used white whole wheat flour (156 g) in lieu of all-purpose flour and unsweetened almond milk instead of soy. The cookies are still sweet enough. I will try cutting the sugar more next time (maybe by half). They spread but stayed pretty thick (perhaps due to my addition of flaxmeal and less sugar?), but they were so tasty and satisfying. I can’t wait to make them without the chocolate chunks too!!!5 stars

      Reply
      • Alison Andrews says

        July 20, 2021 at 10:45 am

        So glad you enjoyed them! Thanks for sharing Nancy!

        Reply
    7. Carole G says

      May 20, 2021 at 5:15 pm

      What a wonderful recipe! It’s the third time I bake it for my sons who are vegan, but we love them too.5 stars

      Reply
      • Alison Andrews says

        May 21, 2021 at 9:10 am

        Awesome! Thanks Carole!

        Reply
    8. Melissa says

      April 05, 2021 at 6:36 pm

      AMAZING! I followed the recipe to a T (used maple syrup) and ended up needing 4TBS almond milk.
      They came out perfect. I am eating #4 as I type this.
      Total keeper, thank you!5 stars

      Reply
      • Tamra Black says

        April 11, 2021 at 7:51 pm

        Absolutely delicious! I didn’t have vegan butter so I substituted a mashed banana. Also added dates and apricots. I will make again. Thanks for the great recipe.5 stars

        Reply
        • Alison Andrews says

          April 12, 2021 at 11:42 am

          So glad it worked out great! Thanks for sharing Tamra!

          Reply
    9. Carole says

      March 30, 2021 at 1:03 am

      Very good. A bit too wet. I substituted oat flour to make it gluten free and likely didn’t get the proportions right. I welcome any suggestions pls?

      Reply
    10. JC Santiz says

      March 18, 2021 at 2:56 pm

      I used convection oven so I had to low down the temperature to 165 C. plus I used coconut oil as butter, chickpea flour. they turn out great!5 stars

      Reply
    11. VW says

      March 07, 2021 at 6:41 pm

      Delicious! I used maple syrup. Amazing with your favorite vegan vanilla ice cream! I like the inclusion of coconut & cinnamon, which take these cookies to the next level. The addition of the chip pressed into the top after the cookies are baked make these cookies look extra special. I was happy to take some to give to relatives we were going to visit. And they were happy to get them!
      I did need to add extra soy milk to get everything to stick. I didn’t have the best way to measure the vegan butter, so I may have been skimpy there. Added a bit of melted coconut oil to moisten the mixture which was looking a little too dry. Might cut down on the salt next time. I love that this recipe seems to be forgiving. I didn’t do everything perfectly, and still they turned out wonderful!5 stars

      Reply
      • Alison Andrews says

        March 08, 2021 at 9:34 am

        So happy to hear they turned out great! Thanks so much for the awesome review.

        Reply
    12. Cara says

      March 06, 2021 at 10:12 pm

      The problem with these cookies is that they are TOO good. Ugh. Perfect combination between oats, coconut and chocolate. Can’t wait to try more of your vegan recipes!5 stars

      Reply
      • Alison Andrews says

        March 08, 2021 at 9:36 am

        Thanks so much Cara!

        Reply
    13. Starrysky says

      March 02, 2021 at 8:12 pm

      Crunchy but soft good! Made these without using dessicated or shredded cocunut, but did add 1/4 Cup Chopped Walnuts, about a generous 1/4 Cup of Chocolate Chips, & about 1/4 Cup White Chocolate Chips and came out perfectly!5 stars

      Reply
    14. Rochelle says

      January 25, 2021 at 4:17 pm

      I loved these! A great balance between chewy and crsipy. They didn’t last long. I love being able to use weights for baking as well – no dirty measuring cups. Thank you!5 stars

      Reply
    15. Shelby Melton says

      January 19, 2021 at 6:07 am

      Not sure what happened the only things i did differently was left out the coconut and used regular sugar. It came out as cookie brittle still delious. Chemically not sure what went wrong4 stars

      Reply
      • Kate says

        January 27, 2021 at 5:04 pm

        I just made a version without coconut, but I replaced it with the same weight in oats. First batch out of the oven about 15 minutes ago, and they are almost eaten up already. Crunchy and chewy all at once- worked perfectly and so delicious!

        Reply
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