Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are perfectly soft and chewy in the middle, and packed full of chocolatey goodness. Your friends and family will agree that these are the best gluten free and vegan cookies they’ve ever had.
Why This Vegan Oatmeal Chocolate Chip Cookie Recipe is So Good
- Vegans need baked goods, too! But not all vegan cookie recipes are created equally. These Vegan Oatmeal Chocolate Chip Cookies are perfectly chewy and soft. They are sure to be a favorite of kids and adults alike.
- I love to make gluten-free cookies when I can. You’ll still have the fluffiest oatmeal cookies without all the wheat.
- They’re packed with vegan chocolate chips for the best cookies! They’ll quickly become your go-to vegan dessert for every occasion.
- I’ve been known to munch on these vegan oatmeal chocolate chip cookies for breakfast with my morning oat milk latte.
Tips and Tricks for Making Vegan Oatmeal Chocolate Chip Cookies
- Make sure your butter is softened before you begin your vegan cookie prep. Just leave it on the counter until you can press into it with your fingertips. When vegan cookies spread too much, it’s usually from extra soft or even melted vegan butter! You want your butter to be just soft enough to squish by hand, but not so soft it falls apart.
- Caster sugar is a super fine granulated sugar that’s popular in the United Kingdom. In a pinch, you can also use regular granulated sugar here, too.
- Flax eggs are a great sub for eggs in baking! To make, mix 1 part flaxseed with 3 parts water and let it set for at least 15 minutes in the fridge. That’s it!
- Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn’t, add just a bit to the dough for a thick dough with no gluten.
- There’s so many kind of oats, it can be overwhelming to shop for. Rolled oats have the perfectly chewy consistency, and they don’t disintegrate when mixed.
- You can store these cookies for up to a week before they get stale.
- This recipe is so easy to freeze and bake later. If you want to be able to make vegan oatmeal cookies at the drop of a hat, freeze some individual dough balls on a baking sheet with parchment paper until firm. Then, toss them in a freezer-safe container for up to 3 months. Just thaw and bake as usual for an easy midnight snack in a flash.
- You can also freeze baked cookies before they go stale. They’ll stay fresh up to 3 months in an airtight container. Just thaw and enjoy!
More Yummy Dessert Recipes
- Banana Chia Pudding
- Vegan Pumpkin Cookies
- Vegan Gingerbread Cookies
- Raspberry Cheesecake Cookies
- Cranberry Lemon Bars
I found this recipe for Gluten-Free Sugar Cookies that I’m going to have to try soon!
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Oatmeal Chocolate Chip Cookies
These Vegan Oatmeal Chocolate Chip Cookies are perfectly soft and chewy in the middle, and packed full of chocolatey goodness. Your friends and family will agree that these are the best gluten free and vegan cookies they've ever had.
Ingredients
- ½ cup vegan butter softened
- ½ cup light brown sugar
- ⅓ cup caster sugar
- 1 tablespoon ground flaxseed with 3 tablespoons water for flax egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum if flour doesn’t include it
- 1 ⅔ cups rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
- Prep the flax seed egg by whisking together ground flaxseed and water. Let it set in the fridge for at least 15 minutes, or up to overnight.
- In a large mixing bowl, beat the softened vegan butter with the light brown sugar and caster sugar until smooth and fluffy.
- Add the flax egg and vanilla extract. Mix to combine.
- In a separate bowl, whisk together gluten-free all-purpose flour, xanthan gum, salt, and baking soda.
- Add the whisked dry ingredients and the rolled oats to the wet mixture. Fold everything together until combined. The mixture will be thick and sticky.
- Fold in vegan chocolate chips.
- Roll the mixture into 2-inch balls (about 60g each). Spread out on prepared baking sheet. Flatten each cookie slightly with your hand. You may need to make 2 batches.
- Bake for 12 to 15 minutes, or until slightly browned on top.
- Transfer cookies to a wire rack to cool. The cookies will be very soft in the middle when first removed from the oven.
Notes
- Make sure your butter is softened before you begin your vegan cookie prep. Just leave it on the counter until you can press into it with your fingertips. When vegan cookies spread too much, it's usually from extra soft or even melted vegan butter! You want your butter to be just soft enough to squish by hand, but not so soft it falls apart.
- Caster sugar is a super fine granulated sugar that's popular in the United Kingdom. In a pinch, you can also use regular granulated sugar here, too.
- Flax eggs are a great sub for eggs in baking! To make, mix 1 part flaxseed with 3 parts water and let it set for at least 15 minutes in the fridge. That's it!
- Most gluten-free flours have a bit of xanthan gum already mixed in. If yours doesn't, add just a bit to the dough for a thick dough with no gluten.
- There's so many kind of oats, it can be overwhelming to shop for. Rolled oats have the perfectly chewy consistency, and they don't disintegrate when mixed.
- You can store these cookies for up to a week before they get stale.
- This recipe is so easy to freeze and bake later. If you want to be able to make vegan oatmeal cookies at the drop of a hat, freeze some individual dough balls on a baking sheet with parchment paper until firm. Then, toss them in a freezer-safe container for up to 3 months. Just thaw and bake as usual for an easy midnight snack in a flash.
- You can also freeze baked cookies before they go stale. They'll stay fresh up to 3 months in an airtight container. Just thaw and enjoy!
