These Vegan Oatmeal Chocolate Chip Cookies are soft, chewy, and dotted with chocolate morsels. They're perfect for sharing because they're allergy friendly too.
There's something unexpected about chocolate hiding in oatmeal cookies. You'll want to grab a glass of milk and dunk them!
Or, you can gift them. You can feel good about giving these cookies to just about anyone, whether they're vegan or food allergies to dairy and egg. They can be made gluten-free too.
They made our list of the best cookie recipes that are vegan and allergy-friendly because they are so darn good.
Not that there's anything wrong with raisins. We make Banana Oatmeal Raisin Cookies all the time. And, you can certainly use nature's candy in this recipe too.
But, these cookies are more in line with our Eggless Chocolate Chip Cookies, except that healthy old fashioned oats are mixed into the dough.
Ingredients and Substitutions
This recipe is adapted from the Quaker Oat's Vanishing Oatmeal Raisin Cookie recipe that you find printed on the inside lid of the canister. Pictured below are the ingredients we used to make vegan oatmeal chocolate chip cookies instead.
The ingredients below typically need to be selected carefully to avoid dairy and keep the recipe vegan. We've linked to products we use in the recipe card.
- Vegan Butter - These days we usually use County Crock Plant Butter. Earth Balance and Miyoko's also have great products.
- Chocolate chips - We used Enjoy Life mini chocolate chips in the recipe pictured. We're also fans of Lily's baking chips which are sweetened with stevia.
- Sugar - Use an organic brand that doesn't use char for processing to keep this recipe vegan. Check out the Wholesome product line. Any combination of white and brown sugar may be used. Since brown sugar is made with molasses it will make the cookies a little chewier.
- Egg substitution - see the section below with several options.
Note: We used old-fashioned oats in these cookies. But, quick cooking ones may be used as well.
See recipe card for quantities.
Although there are commercial replacements available, we always stick to these tried and true combinations you can make yourself.
- Combination of: baking powder (1 teaspoon), water (1 Tablespoon), white vinegar (1 Tablespoon.) Mix together and use immediately. We used this method to make the egg-free chocolate chip oatmeal cookies in the pictures.
- Chia or flaxseed eggs are also options. Mix together 2 ½ Tablespoons water with 1 Tablespoon of either one (not both) and allow it to gel for about 5 minutes before using.
Directions with Pictures
Below you'll find pictures from some key steps in the process.
- Using a hand mixer, cream vegan butter and sugars until the mixture is smooth. You can do this by hand, but will have a fluffier result if you use beaters. Add in baking powder/vinegar/water combination and vanilla and beat for about a minute more.
- Add flour, baking soda, and salt to the bowl and mix to fully incorporate before adding anything else. Next, stir in oats and chocolate chips.
- Drop Tablespoon-sized balls onto a baking sheet lined with parchment paper. You don't need to roll it into balls or press the dough down, but you can! They won't spread too much. Bake at 350 °F for 8-10 minutes or until the cookies just begin to brown.
- Allow the cookies to remain on the baking sheet for a couple of minutes before transferring them to a wire rack to cool.
This recipe makes about 2 dozen cookies.
Tips for Making the Best Cookies
- Lift butter out of the refrigerator about 30 minutes before making the recipe so it is soft to work with.
- Fully incorporate the ingredients in the stages detailed to ensure that they are fully distributed throughout the batter.
Yes, if you use a gluten-free all-purpose baking blend and rolled oats are gluten-free.
Add chopped nuts, dried fruit, such as raisins and cranberries, or different types of chips to come up with a unique oatmeal cookie.
Storage and Make-Ahead Tips
Take advantage of these tips so that Vegan Oatmeal Chocolate Chips Cookies are always ready on the spur of the moment.
IF THE COOKIES ARE BAKED:
Store oatmeal cookies in an airtight container.
- Room temperature: 3-4 days.
- Refrigerator: up to 1 week.
- Freezer: 2-3 months.
IF THE DOUGH HAS NOT BEEN BAKED:
Shape into a log, wrap in plastic wrap, and store in the refrigerator up to 3 days or in the freezer up to 3 months. Or shape the dough into balls and store in a resealable bag, so you have the option to cook a few cookies at a time.
Refrigerated Dough: When you're ready to bake the cookies, move the log to the refrigerator overnight to defrost. Prepare oatmeal cookies according to the directions.
Frozen Dough: Defrost logs of dough in the refrigerator overnight, then shape and cook according to directions. If cooking dough balls from frozen, there's no need to defrost. Add a couple of extra minutes to the bake time.
More Vegan Cookie Recipes
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Vegan Oatmeal Chocolate Chip Cookies
- 6 Tablespoons vegan butter softened
- 6 Tablespoons brown sugar packed; use organic to keep vegan
- ¼ cup sugar use organic to keep vegan
- 1 teaspoon baking powder To make replacer for 1 egg
- 1 Tablespoon white vinegar To make replacer for 1 egg
- 1 Tablespoon water To make replacer for 1 egg
- ½ teaspoon vanilla
- ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups oats old fashioned or quick; uncooked
- ½ cup vegan chocolate chips or raisins
- Preheat oven to 350 °F.
- Cream butter and sugars 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.
This recipe has been updated to improve the user experience.
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. 🙂
I made these! Followed your recipe but used bananas instead of egg. 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 2 bananas if I wanted there to be a distinct banana taste to the cookie.
Overall, really yummy, quick recipe! Thanks!
Love the tip about using a fresher banana vs a ripe banana for taste! Thanks for sharing. Glad they turned out tasty. 🙂
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. 🙂
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!
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!
Thx I mean!
Thanks sooo much for your sharing your experience!
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.
I'm so glad you liked them!
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!