These Vegan Oatmeal Chocolate Chip Cookies are so perfect! Crispy, chewy, chocolate-y, eggless, and dairy free! Easily made gluten free, too!
Oh just the most perfectly chewy-yet-crispy oatmeal cookie, with pools of melty chocolate chips, that your cookie loving mouth will ever meet.
UGH. I’m dying over them and I don’t know if I’ve ever met a cookie so perfect…
….the only way they MIGHT be better is if we browned the vegan butter like in the brown butter oatmeal cookies.
But, really? you don’t need to because these cookies already have everything going for them.
Why you will LOVE This Recipe
Cookies!! I’m all about cookies, and you probably are too, because seriously- who isn’t?! If you or someone in your family follows a vegan diet, you might be on the hunt for a chewy, delicious cookie recipe that is also vegan friendly. Well, friends, this vegan oatmeal chocolate chip cookie recipe is the one for you! These cookies are seriously chewy, perfectly sweet, easy to make, AND contain no animal products at all. If you liked my almond flour oatmeal cookies and my vegan gluten free no bake cookies, you are SURE to enjoy a batch of these!
When you’re raiding your pantry to collect all you will need to make some vegan oatmeal chocolate chip cookies, you might find you already have a lot of the items that this recipe calls for. It uses simple baking ingredients and leaves out the dairy and eggs. Here’s what you’ll need to get started on these cookies:
- Quick Oats
- All Purpose Flour of GF 1:1 Flour
- Baking Soda
- Vegan Butter
- Coconut Sugar or Brown Sugar
- White Sugar
- Apple Cider Vinegar
- Almond Milk
- Dairy Free Chocolate Chips
How to make Vegan Oatmeal Chocolate Chip Cookies
Turn on the oven and let it preheat while you work. Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, add the flour, oats, cinnamon, soda and salt and combine it using a wire whisk. In a larger bowl, add the butter and sugars and beat with an electric hand mixer until smooth. Next, add the vanilla and vinegar and beat once again.
Stir the dry ingredients into the wet ingredients along with the milk. Put some muscle into it-the dough will be thick! Once everything is well combined, stir in the chocolate chips.
Drop the cookie dough by heaping spoonfuls onto the prepared pans. Place them in the oven and bake until the edges are just lightly browned, as they will firm up a lot while cooling.
Cool the cookies completely on the pan, then enjoy!
Top Tips for Making Vegan Cookies
- Use an electric Mixer: It might be tempting to just use a spoon to combine the wet ingredients instead of pulling out your mixer, but I recommend using one anyways! Beating the butter and sugars will help them to be really fluffy, improving the final texture of your cookies.
- Use your hands: Once you have everything mixed into the batter, the dough will be quite thick. I recommend using your hands to make sure everything gets mixed into it thoroughly.
- Don’t Overbake: Once you see the edges start to turn light brown, pull the cookies from the oven. This way, they will firm up while cooling but will still be soft and chewy in the middle!
Once you’ve finished baking your delicious vegan gluten free oatmeal chocolate chip cookies, it’s time to enjoy them! Whatever leftovers you have will store great in the fridge or freezer. I recommend storing these cookies in the fridge in an airtight container for up to a week. In the freezer, they will last up to 3 months when sealed in an airtight container or freezer style ziploc bag.
more delicious vegan desserts
- 1 Cup Quick oats (97g)
- 3/4 Cup All purpose flour or GF 1:1 flour (105g)
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 6 Tbsp Vegan butter, softened to room temperature
- 6 Tbsp Coconut or brown sugar
- 5 Tbsp White sugar
- 1 tsp Vanilla
- 1 tsp Apple cider vinegar
- 1 Tbsp Almond milk
- 1/2 Cup Dairy free chocolate chips
- Heat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk the flour, oats, cinnamon, baking soda and salt.
- In a separate large bowl, beat the butter and sugars using an electric hand mixer until fluffy. Add the vanilla and vinegar and beat again.
- Stir the dry ingredients into the wet ingredients along with the milk. I find it's easiest to use your hands as the dough is thick.
- Stir in the chocolate chips.
- Drop onto the prepared pan by heaping 1 Tbsp balls. Do not press out at all.
- Bake until the edges are VERY lightly brown, about 12-13 mins. The cookies firm up on the pan A LOT.
- Cool on the pan for 5-10 minutes until set and then transfer to a wire rack to cool completely.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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