Oatmeal Chocolate Chip Cookies (Vegan)

By Jessica Hylton -
These Oatmeal Chocolate Chip Cookies are thick, soft & chewy and are vegan! They are bursting with chocolate in every bite and are bound to be a hit! 
 
 
This blog post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
 
After about a dozen times of testing (I wanted to get them just right), these vegan oatmeal chocolate chip cookies are finally here for you to make and take a delightful bite into them! They are everything I dreamed they would be. Thick, chewy, slightly crunchy on the outside, perfectly spread in the oven and loaded with chocolate chip cookies. Plus, they’re easy to make, pretty straight-forward and you can whip up batches of it! Let’s get into what makes these so fantastic. 
 

Key ingredients in Oatmeal Chocolate Chip Cookies 

Old Fashioned Rolled Oats – you want to ensure that you’re using the right oats for these cookies. Old fashioned oats are the perfect texture because they thicken up the batter during the chill time, and cook perfectly to make these cookies so chewy. My #1 choice for old fashioned oats is Bob’s Red Mill’s Old Fashioned Rolled Oats. You guys already know they are my #1 choice and recommendation for gluten-free flours and so many other products, including these fantastic oats. Since they are the star of the show, you want to get the best. Not only are extremely high quality, but they are certified gluten-free too. Every time I use them, they come out perfectly! 
 
Brown sugar – brown sugar works perfectly in these cookies because it adds moisture, colour and a depth of flavour. It also reacts with the baking soda, which is essential. If you don’t have brown sugar, you can add molasses or a tablespoon of vinegar into the wet ingredients to react with the baking soda.
 

Gluten-free flour – these cookies are made with gluten-free flour. I used Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour which is my go-to gluten-free flour mix. I don’t recommend replacing it with a separate single flour since it’s the combination of flours in a mix that makes the difference. If you’re not gluten-free, you can use regular all-purpose flour to the same weight. 

 
 
Coconut oil (or any oil) – I used coconut oil because it’s what I always have, but you can use another oil here, such as olive oil. 
 
Flax eggs – these flax eggs make a huge difference to the final product. You want to ensure that you properly make them (it’s very simple – just follow the instructions on my how to make a flax egg post). 
 
Baking soda – Every time before this that I tested these cookies, I tried them with baking powder. I can tell you, they do not work with baking powder! Baking soda makes that the cookies beautifully rise while also beautifully spreading. I love that spread because it creates the oatmeal chocolate chip cookie of my dreams. P.S. always check that your baking soda is fresh!
 
Sea salt. Also a must for enhancing flavours! Always measure your salt out. 
 
Cinnamon, vanilla extract and chocolate chips – these add-ins really take the flavour of these cookies over the top. Cinnamon adds a depth of spice, vanilla extract a sweet flavouring and chocolate chips…well they’re chocolate chips! I love mixing chocolate chips with chunks for a beautiful mix of texture, but use what you have! Every bite has a chocolate chip and that’s exactly what I was aiming for. 
 

How to make Oatmeal Chocolate Chip Cookies

There are a few simple steps to making these cookies. First, mix the dry ingredients together (except the Bob’s Red Mill Old Fashioned Rolled Oats – we are folding these in at the end). I find that it’s much easier to just grab the bowl when I need to add them to my wet ingredients. 
 
Cream the oil and sugar together. Then for the last two minutes, add the flax eggs and beat until the mixture becomes much lighter in colour and is creamy and emulsified. Add in your dry ingredients in two batches and low the speed to low. Mix for about 30 seconds each to *just* incorporate the flour, scraping down the sides to combine completely. Even though we are using gluten-free flour and gluten-free oats, you can still end of over mixing the batter and we don’t want that. We want soft, chewy cookies. Now, fold in your oats. I use a spatula for this step. Fold them in completely, and then your chocolate chips. Chill your dough, preheat your oven, remove the dough, roll them and then bake! 
 

Best Tips for Making These Cookies

Make sure your flax egg is properly set up before adding it to the coconut oil and sugar. You want it to be thick and gooey so that it’s already combined before adding it to further combine. This helps with the bind of the cookies perfectly! I know I keep saying this step, but it’s because it’s crucial!  
 
Weigh out your ingredients. It makes such a difference for your baked goods and makes human error a lot less likely! 
 
Follow the mixing times. Sometimes it’s very tempting to under mix or even worse, over mix, but following the mixing times I provide make the ultimate difference. Since you’re not using butter here, the creaming process of the flax eggs, sugar and oil is crucial. I first mix the sugar and oil together for 3 minutes on medium speed (and I use the timer on my phone). Then, I add in the flax eggs and mix on the same medium speed for 2 minutes. You see the ingredients go from separate to completely emulsified and honestly it’s kind of mesmerising! 
 
 
Chill your cookie dough for the right amount of time. Don’t skip this step! This will be the difference between very spread out cookies, cookies that spread perfectly, and cookies that don’t spread at all. The chill time of 45 minutes means you can pop your cookies out, roll them into balls and then make them for the perfect result. Remember to preheat your oven within about the last 15 minutes so it lines up beautifully.
 
If you chill them for too short, they’ll spread too much. Or, if you overchill them, they won’t spread as beautifully. If you have to leave them in for longer than the 45 minutes up to 2 hours, take them out and place them on your counter for about 15 minutes to slightly soften up. If you have to leave them in longer to overnight, take them out and place them on your counter for about 30 minutes to slightly soften up. Then roll them up! 
 
Use the right ingredients! I highly recommend using the ingredients specified because they all work beautifully together. Remember specifically to use old fashioned oats!  

Oatmeal Chocolate Chip Cookies (Vegan)

These Oatmeal Chocolate Chip Cookies are thick, soft & chewy and are vegan! They are bursting with chocolate in every bite and are bound to be a hit! 
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 14 minutes
Resting Time 45 minutes
Total Time 1 hour 19 minutes
Servings 16 cookies
Course Dessert, Desserts
Cuisine American, Universal
Keyword Gluten Free, oatmeal chocolate chip cookies, vegan, vegan cookies
Ingredients
  • 1/2 cup solid coconut oil (100g)*
  • 1 cup brown sugar  (200g)
  • 2 flax eggs (properly set up before)
  • 1 1/2 cups Bob's Red Mill Old Fashioned Rolled Oats aka rolled oats
  • 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour (148g)
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 tablespoons pure cane molasses optional BUT highly recommended**
  • 3/4 cup vegan chocolate chips
Instructions

Instructions

  • Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
  • In a bowl sift together the flour, baking soda, cinnamon and sea salt to combine. Set aside.
  • In a larger bowl, mix together the coconut oil and sugar on medium speed for 3 minutes to cream together. Add in the flax egg and the vanilla extract, and mix for another 2 minutes on medium speed until the mixture is light and creamy and emulsified.
  • Add in the dry ingredients in two batches, mixing for 30 seconds each until the dry mixture is just combined, scraping down the sides to combine. If you're using the molasses, fold it in completely here. Fold in your oats, then your chocolate chips, until completely folded in. I use a spatula for this step.
  • Cover your dough and place in the fridge for 1 hour to chill. Preheat your oven near the last 15 minutes of chill time.
  • Using 2 tablespoons per cookie, scoop the dough and roll into a ball. The dough should be thick and easy to roll. Feel free to add extra chocolate chips on top. Place on the baking sheet, allowing at least 2 inches of space between each cookie.  
  • Bake for 14 minutes until the cookies are finished.
  • Remove from oven.
  • Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
NOTES
** I understand that not everyone has molasses, and the cookies taste fantastic without it, but I REALLY loved the depth that the molasses added to this recipe. If you have it, fold it in right before you add in your oats and chocolate chips!
If you don't have coconut oil, you can substitute another oil that doesn't solidify, but just know the cookies will spread some more.
Some more cookie tips
  • Get your cookie dough balls nice and round. This yields a beautiful end cookie. 
  • Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.  
  • Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet *OFF* (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set, without over baking them. 
  • Don’t substitute the ingredients, or if you do, don’t expect they’ll need the same time. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer. 
  • The chill time of 1 hour means you can pop your cookies out, roll them into balls and then make them for the perfect result. Remember to preheat your oven within about the last 15 minutes so it lines up beautifully. If you chill them for too short, they’ll spread too much. If you overchill them, they won’t spread as beautifully. If you have to leave them in for longer than the 1 hourup to 2 hours, take them out and place them on your counter for about 15 minutes to slightly soften up. If you have to leave them in longer to overnight, take them out and place them on your counter for about 20 minutes to slightly soften up. Then roll them up! 

Nutrition

Calories: 206kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Sodium: 213mg | Potassium: 14mg | Fiber: 3g | Sugar: 14g | Calcium: 32mg | Iron: 1mg
by Jessica

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Recipe Rating




16 comments

  1. Haviva P says:

    5 stars
    I have to share, as this was the best reaction to cookies ever; I was bringing the plate of the cookies over that I had just made, to the kitchen table. My 10 yr old could not wait, ran up to me and grabbed one and ran off to the table. Then stopped dead in her tracks. Mouth dropped open and said it was THE best cookie she has ever had. This is saying a lot since I do a ton of cooking & baking. Felt like a big mom win! Happy kids, happy mom. Finally got to have my own with some tea and I have to agree, they are amazing. Glad I made a double batch as they will be gone in no time. Thanks for another winning recipe!!

    • Gavin | Jessica in the Kitchen says:

      This is such an amazing review Haviva. Thank you so much to both you and your kids! Jess and I smiled when we read this. Thanks again for making our day!

  2. 5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

    • Gavin | Jessica in the Kitchen says:

      Thank you Ghulam we’re happy that you learn and enjoy.

  3. Liliya says:

    5 stars
    Seriously so amazing!!! The molasses goes perfect in it. Me and my husband couldn’t stop eating them. Definitely makingthese a million more times!!!! You go girl!

    • Gavin | Jessica in the Kitchen says:

      We definitely loved the addition of molasses it really brought the flavors together Liliya! Thank you so much for leaving such a nice comment!

  4. Charl says:

    5 stars
    Great recipe! The cookies have a gorgeous malty flavour and are crispy round the edges and chewy in the middle (the only way a cookie should be!). Definitely going to be a new go-to!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Charl! Thank you so much for reading and leaving such a nice comment!

  5. Grace says:

    5 stars
    My family and I love this recipe! I’d been craving oatmeal cookies lately and these hit the spot. My dad and sister (who are NOT vegan and are usually pretty skeptical about baked goods) also can’t stop eating them! I made a couple of subs to the recipe–I used 3/4 c. coconut sugar + 1 tbsp. maple syrup instead of the brown sugar, and I used regular AP flour instead of the 1-to-1 GF. I also didn’t have the molasses, but these cookies still turned out great! Will be making again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your wonderful family enjoyed this recipe Grace! Thank you so much for reading and leaving such a nice comment!

  6. Lauren says:

    5 stars
    I will make these again and again! This was the first time I’ve used a flax egg in cookies (we’re about 50% vegan) and I was skeptical – but your instructions were so easy! And these cookies didn’t even make it to day 2 – my (usually cookie-hating) 2 year old managed to climb up on the counter to steal multiple she loved them so much! SO delicious! Thanks for sharing

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Lauren! Thank you so much for reading and leaving such a nice comment!

  7. Ashley Myers says:

    5 stars
    If you’ve questioned whether or not vegan cookies can do the popular dessert justice, look no further than this recipe. These cookies are AMAZING. Sweet and chewy, but also crispy, creating the perfect texture. This is actually the first review I’ve ever left on a food blog, and I’ve been baking for a few years–that’s how delicious they are! They were a hit with my friends, too, the star of a socially distanced backyard hangout.

    (Note: I’ve always been skeptical of flax eggs, but decided to try them out for this recipe. They worked perfectly! My mind is blown.)

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Ashley! Thank you so much for reading and leaving such a sweet and detailed comment!

  8. Lauren V says:

    5 stars
    These cookies are absolutely delicious! You would never even guess they’re vegan and gluten-free! I did end up subbing brown coconut sugar in place of regular brown sugar, and they still turned out great. Thank you for sharing, Jessica! I will definitely be making these again.

  9. Alwz says:

    5 stars
    I just made these with some minor adjustments because of what I had (I added raisins instead of chocolate, cocoa powder for fun, and applesauce as the oil) and they came out amazing!!!! Super fluffy inside and soft and really damn delicious. Thanks for the suggestions of using the mixer, setting it in the fridge, and everything 🙂 most of my gluten free cookies I make since I’ve had to cut out gluten have come out usually so flat or hard so this was exactly what I needed 😭💖 10/10 will make again.

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