Warm, chewy, and satisfying, these vegan oatmeal chocolate chip cookies are a hearty treat. You can throw them together using ingredients you already have in your pantry and even mix in dried fruit and nuts if you have any on hand. The recipe comes together in one bowl and takes approximately 30 minutes.

When I was in grad school, I was a teaching assistant for a statistics class where the professor baked chocolate chip oatmeal cookies for his students on every exam day. He used this recipe and they were delicious! I’m not sure about the students, but I always looked forward to exam day so I could proctor and get my hands on a few of those cookies.

Fast forward to when I switched to plant-based, I knew I needed a vegan version of these, and this recipe is the result. These cookies are just as satisfying, chewy, and delicious as the ones I remember from that statistics class. They are probably my kids’ favorite way to eat oatmeal, they make a lovely after-school treat or dessert.

This is a base recipe for oatmeal chocolate chip cookies. Get creative and switch it up!

The ingredients for these oatmeal chocolate chip cookies are simple, you probably already have everything on hand. Here are some substitutions that you can make and get an equally delicious cookie:

• Coconut Oil – Vegetable shortening (such as Spectrum), use the same amount
• Flax Seeds – Egg replacer (such as Bob’s Red Mill), use 2 tsp in the recipe below
• All-Purpose Flour – Replace with 1:1 Gluten-Free Flour to make it GF

This is a basic recipe, but it is versatile and can be adjusted according to preference or occasion. Try switching up the add-ins to create different variations of these cookies. For example:

• Chai Spice – Add 1 tbs pumpkin spice mix and 1/2 tsp cardamom
• White Chocolate Cranberry – Replace the chocolate chips with white chips and add 1/2 cup dried cranberries
• Caramel Coconut – Replace the chocolate chips with caramel chips and add 1/2 cup shredded coconut

The options are endless, here are a few other add-ins you can try:

• Raisins
• Nuts (almonds, walnuts, or pecans are so good)
• Cinnamon
• Seeds (sunflower or pumpkin)

Tips for Making the Best Vegan Chocolate Chip Oatmeal Cookies

1. Use rolled oats. Rolled oats provide the perfect chewy texture and hearty flavor that oatmeal cookies are known for. Avoid using instant oats; they can make the cookies too soft.
2. Melt coconut oil before measuring. This ensures that it mixes evenly with the other ingredients and helps create a moist and tender cookie.
3. Mix in chocolate chips gently. When folding in the chocolate chips, be careful not to overmix the dough. Stir just until the chips are evenly distributed throughout the dough to avoid tough cookies.
4. Use a cookie scoop. This ensures that all cookies are the same size and that they bake uniformly.
5. Don’t skip the flaky sea salt. Well, you can definitely skip it and get delicious cookies, but the salt brings them to another level.
6. Store the dough in the refrigerator for up to a week and bake a few cookies at a time. Just bring it to room temp before spooning it onto the baking sheet, the coconut oil makes it tough to work with straight out of the fridge.

Whether you’re vegan or simply looking for a healthier alternative to traditional cookies, these treats are guaranteed to satisfy. They’re perfect for sharing with family and friends. Give this recipe a try and let me know how you like it! Happy baking!