Vegan Oatmeal Chocolate Chip Cookies

4.89 from 72 votes

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

Prep Time15

Cook Time12

Total Time27

Course: Baking, Cookies, Dessert

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 206kcal

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.

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.

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.