Vegan Oatmeal Chocolate Chip Cookies Recipe

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Schools out and my girls are a baking! If you start to see a few more sweets, treats and snacks popping up on the blog over the summer, you’ll know why. We always have a blast in the kitchen and it’s amazing to see their creativity in action.  An added bonus, they enjoy trying out new foods when they have a hand in the process. Without delay, we whipped up this vegan oatmeal chocolate chip cookies recipe.

Vegan Oatmeal Chocolate Chip Cookies on plate

These chocolaty cookies disappear quickly around here. But, it’s hard to feel guilty since oatmeal is involved. 🙂

Batter for Oatmeal Chocolate Chip Cookies in a bowl

This recipe is adapted from the Quaker Oat’s Vanishing Oatmeal Raisin Cookie recipe that you often find printed on the lid of the oats canister. We made a few changes besides switching out the raisins for chocolate chips. We veganized it (is that a word?) And, by way of a happy accident, we cut way back on the amount of butter used.

The dough is thick, but easy to work with. We made the vegan oatmeal chocolate chip cookies recipe with egg replacers. A combination of 1 teaspoon baking soda, 1 Tablespoon water and 1 Tablespoon vinegar was substituted for each egg.  We’ve used commercial egg replacers with success as well. And, regular eggs should work just fine in this recipe.

Also, to keep this dairy and soy free, we used a butter substitute and chocolate chips that were free of these ingredients too. Check out the Allergy Friendly Food Products guide for more information.

We had a bit of a disagreement as to whether the dough needed to be rolled into balls before placing it on the cookie sheet. We did it both ways. Can you tell?

Easy Chocolate Chip Oatmeal Cookies on cooling rack

Allow the cookies to remain on the cookie sheet for a couple of minutes after removing them from the oven. Then, transfer them to a wire rack. You may want to put up a DO NOT TOUCH sign since they’re hard to resist.

Slice and Serve Oatmeal Chocolate Chip Cookies dough in a log wrapped in plastic wrap

This dough makes about 4 dozen cookies. If we make 4 dozen chocolate chip cookies around here, then we end up eating 4 dozen cookies in short order.

A better plan for us is to make just one batch. We roll the remaining dough into logs, wrap it in plastic wrap and keep it in the freezer. Now we can have this vegan oatmeal chocolate chip cookies recipe any time we want.

4 Vegan Oatmeal Chocolate Chip Cookies stacked on top of each other

My baby girl staged this picture. She loved scattering the chocolate chips all around (and eating a few in the process.) Don’t you want to just reach out and take a bite?

Chewy Oatmeal Chocolate Chip Cookies on a plate that says have another, they're small
A motto to live by when eating these cookies. After all, oatmeal is involved!

Vegan Oatmeal Chocolate Chip Cookies Recipe

These oatmeal chocolate chip cookies can be made vegan. Or, you can make with egg. Either way be sure to freeze some logs for later. A delicious cookie with a glass of milk.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 91kcal


  • 1/2 cup butter 1 stick, softened
  • 3/4 cup brown sugar packed
  • 1/2 cup sugar
  • 2 egg replacers 2 teaspoons baking powder, 2 Tablespoons water, 2 Tablespoons white vinegar or 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats uncooked
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees F.
  • Cream butter and sugar in a bowl.
  • Prepare egg replacer by combining baking powder, water and vinegar in a separate, small bowl.
  • Add the egg replacer and vanilla to the creamed sugar and stir until combined.
  • Add flour, baking soda, salt and oats to the creamed sugar and stir until combined.
  • Fold in chocolate chips.
  • Drop rounded Tablespoons of dough onto a baking sheet lined with parchment paper.
  • Bake for 8-10 minutes or until tops begin to brown.
  • Allow cookies to remain on cookie sheet for several minutes after being removed from the oven.
  • Transfer cookies to wire rack and allow to cool completely.


Roll uncooked dough into logs and encase in plastic wrap. Store in freezer.


Calories: 91kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 68mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg
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  1. Hi, I was wondering what you used in place of the butter to make it vegan. Did you make it with a margarine?

    • Hi! For baking, I generally use Fleischmann’s Unsalted sticks of butter which is also soy-free (except it does have soy lecithin.) Earth Balance also has baking sticks and lots of options. When in comes to buttery spreads (not for baking) Smart Balance has dairy and soy-free products. So happy that more and more options are hitting the market. 🙂

  2. I made these! Followed your recipe but used 2 cups of oats rather than 3, and used 2 bananas instead of 2 eggs. They turned out really well! Slight crisp on the outside, soft and chewy inside, and since I didn’t use bananas that were overly ripe, there was little to no banana-flavour! From experience, I would have used 3 bananas if I wanted there to be a distinct banana taste to the cookie.
    Overall, really yummy, quick recipe! Thanks!

  3. Hi,
    My dough seems a little dry…falling apart a bit when making balls for baking. Is this normal? I did the egg replacer option. Thanks!

    • Hi! Make sure you mix really well. The cookies should hold together when compressed and cooked. However, add a little more butter or alternative if they are not sticking together for you. Hopefully, the pictures in the post give you an idea of the consistency…thanks for your comments. 🙂

  4. I made these cookies following your recipe exactly. I was very dissappointed. I had read other comments that the dough would not hold together and they were definitely right. I ended up adding almost another stick of butter and even then the dough was difficult to work with. Of course this was after I completed the dough using your directions so the texture was all wrong. One of the reasons I chose to make this recipe was that the quaker oats “vanishing” recipe has always been a favorite and I am fairly new at being vegan. Since your recipe did not work for me I went back and read the original recipe and realized that the problem was that you cut the butter/margarine in half and except for the egg substitute made no other changes. I am going back to the original recipe and just using your egg replacer and the earth balance baking sticks. But thanks for the egg replacer suggestion. I will try the recipe again using the original amount of margarine and let you know how theycome out – perhaps it has to do with the brand of butter replacer?

    • Hi! Thanks for your feedback. We make these quite often and don’t run into the problem…but, I do find that we have to really stir and work the dough to get to a sticky consistency. I hope that your next batch works out perfectly. 🙂

      • Thanks! I went to the grocery store tonight to get more margarine to try another batch and was shocked when I read the ingredient lists on all of the traditional margarines. None of them, including Fleischmans were vegan – all included milk products – so I bought a tub of Earth Balance because they didn’t have Earth Balance sticks – I wonder if the different formulations could make a difference.

        • Hi! Flesichmann’s has an unsalted product (green labeling) which does not have dairy. But, I find I now have to order it from our local grocery since they don’t stock it (one does, one doesn’t.) You definitely have to use sticks for baking though…not the tubs.

          • Thank you! I wasn’t sure about that. None of my local groceries carry the vegan sticks I have to drive about an hour away to get them so I guess its time for a road trip! I love the country but living in a rural area and living vegan can be challenging!

          • Good luck! 🙂 If your grocer carries other products by the company (Fleischmann’s or Earth Balance) maybe they can order them for you!

  5. Michelle says

    Just made these…was following the recipe but added the full “butter” amount on the oatmeal container lid. Used your egg replacer and used some whole wheat pastry flour…everyone loves them! Will definitely make again …great egg replacer idea. The!

  6. I found they weren’t sticky at all after using the recipe exactly. I just shrugged my shoulders and kept going. They turned out fine, even my sweet-toothed husband liked them and never knew the difference that there was no egg.

  7. Thanks for this great recipe. I have been searching for a yummy cookie to make for my son who is allergic to dairy.

    • Enjoy! This has been a staple recipe in our house since my daughter was diagnosed with an egg and dairy allergies. We use for parties, school functions…all the time. I’m so glad you found it!

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