Vegan Oatmeal Cookies with Chocolate Chips

These Vegan Oatmeal Chocolate Chip Cookies are chewy, sweet, and full of chocolatey goodness. Made in one bowl with pantry staples like rolled oats, brown sugar, and vegan butter, they’re an easy and satisfying dessert that’s freezer-friendly and ideal for sharing.

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Why You’ll Love This Recipe

• Chewy texture with crisp edges

• Sweetened with a mix of brown and white sugar for rich flavor

• Made in just one bowl

• Simple, plant-based ingredients

• Perfect for freezing and baking later

• Easily customizable with nuts, dried fruit, or spices

• A great way to use up oats

• Allergy-friendly (egg-free, dairy-free)

• Kid-friendly and lunchbox-ready

• Great for parties or everyday treats

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon ground flaxseeds

• 2.5 tablespoons water

• ½ cup vegan butter, softened (8 tablespoons)

• ½ cup packed brown sugar

• ½ cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 cup all-purpose flour

• 1½ cups rolled oats

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 1 cup dairy-free chocolate chips

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Directions

1. In a small bowl, combine ground flaxseeds and water. Let sit for 5 minutes to thicken into a flax egg.

2. In a large bowl, beat the softened vegan butter, brown sugar, and granulated sugar with a mixer until creamy (1–2 minutes).

3. Add the flax egg and vanilla extract to the butter mixture. Mix until well incorporated.

4. Add the flour, rolled oats, baking soda, cinnamon, and salt. Mix on low speed until just combined.

5. Stir in the chocolate chips by hand until evenly distributed.

6. Cover the dough and chill for 30 minutes.

7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.

8. Scoop about 1.5 tablespoons of dough per cookie and place onto the prepared sheets, leaving space between each.

9. Gently press each cookie dough ball to flatten slightly.

10. Bake for 11–13 minutes or until the tops are set.

11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Servings and Timing

Yield: 22 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 52 minutes

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Variations

• Fruit Swap: Use raisins or cranberries instead of chocolate chips.

• Add Crunch: Stir in ¾ cup chopped walnuts, almonds, or pecans.

• Different Spice: Add a pinch of nutmeg or pumpkin spice for warmth.

• Chunky Chocolate: Use chopped dark chocolate instead of chips.

• Lower Sugar: Reduce sugar slightly but expect a less chewy texture.

• Gluten-Free: Use a 1:1 gluten-free flour and certified gluten-free oats.

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Storage/Reheating

• Room Temperature: Store cookies in an airtight container for 3–4 days.

• Fridge: Keep dough chilled up to 4 days before baking.

• Freezer: Freeze dough balls or baked cookies in a sealed container. Add 2 minutes when baking from frozen.

• Reheating: Warm baked cookies in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds.

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FAQs

What oats should I use?

Old-fashioned rolled oats provide the best chewy texture. Quick oats can work, but avoid instant oats.

Can I skip the flaxseed?

Yes, substitute with chia seeds, mashed banana (2 tbsp), or a store-bought vegan egg replacer.

Why chill the dough?

Chilling prevents cookies from spreading too much and improves texture.

Can I freeze the dough?

Yes. Freeze shaped dough balls and bake directly from frozen, adding 2 minutes to the baking time.

Why are my cookies flat?

Overly soft butter or warm dough can cause this. Chill the dough thoroughly and avoid overmixing.

Can I use whole wheat flour?

Yes, but it may make the cookies denser. Add a splash of plant milk if the dough is too dry.

Are these cookies gluten-free?

Only if made with gluten-free flour and certified GF oats.

How long do they stay fresh?

They stay fresh for 3–4 days at room temperature in an airtight container.

Can I add nuts or fruit?

Absolutely! Walnuts, pecans, raisins, or dried cranberries all work well.

What chocolate is best?

Use dairy-free chocolate chips or chop a vegan dark chocolate bar for rich flavor.

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Conclusion

These vegan oatmeal chocolate chip cookies strike the perfect balance between comfort and convenience. They’re chewy, satisfying, and easy to customize, making them a must-bake for every cookie lover — vegan or not.