Crispy on the outside, chewy in the middle, and studded with pools of dark chocolate – what more could you ask for in an oatmeal chocolate chip cookie?
These Vegan Oatmeal Chocolate Chip Cookies really are the best out there. Pair these cookies with a bowl of vanilla ice cream or glass of non-dairy milk and you will be in heaven.
‘Obsessed’ is an understatement when it comes to these Vegan Oatmeal Chocolate Chip Cookies. They are deliciously golden brown and crispy on the outsides with a chewy, rich, and fudgy center. I love oatmeal cookies because the oatmeal adds to the chewy texture, making an extra yummy cookie.
These Vegan Oatmeal Chocolate Chip COokies contain only simple, easy-to-find ingredients, are 100% vegan, and are seriously addicting (in the best way possible).
How to Make Vegan Oatmeal Chocolate Chip Cookies:
- In a large mixing bowl, use a handheld mixer to combine butter and sugars until creamy. Beat in the non-dairy milk and vanilla extract until combined.
- Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Fold in chocolate. Refrigerate dough for 30 min.
- Preheat oven to 350°F. Use a small (~1.5 tbsp) cookie scoop to portion out dough on to a lined baking sheet (do not press cookie dough down). Bake for 9 minutes until golden brown and crisp on the edges.
- After removing from the oven, lightly tap baking sheet on the counter. Cool for 10 minutes on the baking sheet before transferring to a wire cooling rack.
Your ‘Vegan Oatmeal Chocolate Chip Cookies‘ Questions Answered:
Can I make this recipe gluten-free?
I have only tested these cookies with all-purpose flour. I can not tell you how it will turn out with a gluten-free substitution. Feel free to try it out and let me know the results!
My cookies spread too much, what happened?
Don’t worry! This happened to me too when I was testing the recipe. Since we are using melted butter, they are prone to spread more, so refrigeration is key. Make sure you refrigerate the dough for 30 minutes – no less! This will help the cookies take more shape, but not enough shape to where it doesn’t spread at all.
If you have anymore questions/concerns, feel free to DM me on Instagram, @healthienut.
If you’re looking for more cookie recipes, you’ll also love The Best Vegan Chocolate Chip Cookies, these Double Chocolate Oatmeal Cookies, and these Coconut Walnut Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Crispy on the outside, chewy in the middle, and studded with pools of dark chocolate – what more could you ask for in an oatmeal chocolate chip cookie?
- ½ cup vegan butter, melted
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 3 tbsp non-dairy milk
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 3-4 oz. dark chocolate, roughly chopped
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In a large mixing bowl, use a handheld mixer to combine butter and sugars until creamy. Beat in the non-dairy milk and vanilla extract until combined.
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Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Fold in chocolate. Refrigerate dough for 30 min.
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Preheat oven to 350°F. Use a small (~1.5 tbsp) cookie scoop to portion out dough on to a lined baking sheet (do not press cookie dough down). Bake for 9 minutes until golden brown and crisp on the edges.
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After removing from the oven, lightly tap baking sheet on the counter. Cool for 10 minutes on the baking sheet before transferring to a wire cooling rack.
Storage + Freezing:
Store cookies in an airtight container at room temp. for up to a week. Alternatively, store portioned cookie dough in the freezer for up to 6 weeks.
When baking from frozen, bake at 330F for 13 minutes until edges are golden brown. The middle may look a bit underdone, but that’s ok. It will continue to set as it cools.
