A delicious cookie that’s both vegan and packed with wholesome ingredients? Yep! These vegan oatmeal chocolate chip cookies combine the heartiness of oats with rich, melty chocolate for the perfect guilt-free treat. Whether you’re vegan or just love a good cookie, this recipe become a favorite in no time!
Why You’ll Love This Vegan Oatmeal Cookies
I love being able to share recipes that are delicious, easy, and just so happen to be good for you recipes. Take these vegan oatmeal chocolate chip cookies, for example. Using a base of walnuts, maple syrup, and a touch of coconut oil in place of butter and regular eggs, these are just darn tasty and not-so-shabby, nutritionally speaking.
Like many cookie recipes, you can make the dough several days in advance and keep it covered in the refrigerator. Take it out when you’re ready to bake and scoop it onto your cookie sheets.
They are full of fiber and contain no refined sugar. No animal products either, if that’s important to you. You can even make them gluten-free by using gluten-free oats. Serve them with a glass of your favorite non-dairy milk and enjoy every last bite!
Ingredient Notes
These really are the best vegan oatmeal chocolate chip cookies. With simple ingredients and 15 minutes of baking time, these vegan cookies have the perfect texture and are full of ooey gooey goodness.
- oat flour: You can easily make your own oat flour. See step 2 in the recipe card.
- baking soda
- fine grain sea salt
- ground cinnamon
- raw walnuts or walnut meal: You can also use raw cashews/cashew meal or raw pecans/pecan meal.
- melted coconut oil or olive oil or avocado oil
- 100% pure maple syrup
- vanilla extract
- rolled oats: To make this recipe gluten-free, make sure to use gluten-free rolled oats. For best results, use old-fashioned rolled oats, though quick oats will work in a pinch.
- vegan chocolate chips
See the recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 2: *If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
Step 3: Place the dry ingredients: oat flour, baking soda, salt, and cinnamon in a large mixing bowl and whisk together.
Step 4: Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup, and vanilla and process until the mixture has the consistency of natural nut butter (this serves as our egg replacer!)
Step 5: Stir walnut mixture into flour mixture. Fold in 2 cups of rolled oats and chocolate chips.
Step 6: Use a 1 ¾ -inch ice cream scooper (or cookie scoop) to form dough into balls, and place the cookie dough balls on the parchment lined baking sheet. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake for 13-15 minutes or until cookies begin to turn golden brown and the tops look dry.
Step 7: Cool for a few minutes and then transfer to a wire rack to cool completely.
Recipe Tips & Substitutions
- Mix-ins: Feel free to add other mix-ins such as shredded coconut, chopped nuts, or additional chocolate chunks or chips.
- Oil: I prefer oil in this recipe, but you can use vegan butter if that’s what you have on hand.
- Make your own Oat Flour: If you need to make oat flour, place 1 ¾ cups of rolled oats in a food processor and process until powdery.
Storage Tips
Store baked leftover cookies in an airtight container for up to a week at room temperature. For longer storage, let the cookies cool completely on the cooling rack. Then, store the cooled and baked cookies in a freezer-safe container or freezer bag for up to 3 months.
If you have leftover dough, store it in the refrigerator, covered, for up to 3-4 days.
To freeze the cookies unbaked: Arrange them in a single layer on the baking sheet and place the pan in the freezer. Once the cookies are frozen solid, transfer them to an airtight container and keep them frozen until you’re ready to bake. Then just place them on a prepared baking sheet directly from the freezer and add another minute or two to the baking time.
More Vegan Cookie Recipes
- Vegan Thumbprint Cookies
- Chocolate Hazelnut Cookies
- Cranberry Orange Oatmeal Cookies
- Carrot Cake Oatmeal Cookies
- Pumpkin Spice Oatmeal Cookies
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Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground cinnamon
- 2 cups raw walnuts or walnut meal, or cashews/cashew meal or pecan/pecan meal
- 3 Tablespoons melted coconut oil or olive oil or avocado oil
- 1 cup 100% pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 12 ounces or 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- *If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
- Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.
- Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
- Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips.
- Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
- Cool a few minutes and then transfer to wire rack to cool completely.
Notes
- Store baked leftover cookies in an airtight container for up to a week at room temperature. For longer storage, let the cookies cool completely on the cooling rack. Then, store the cooled and baked cookies in a freezer-safe container or freezer bag for up to 3 months.
- If you have leftover dough, store it in the refrigerator, covered, for up to 3-4 days.
- To freeze the cookies unbaked: Arrange them in a single layer on the baking sheet and place the pan in the freezer. Once the cookies are frozen solid, transfer them to an airtight container and keep them frozen until you're ready to bake. Then just place them on a prepared baking sheet directly from the freezer and add another minute or two to the baking time.
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Wow! I just made these, and I have to admit I was skeptical at first. But…they’re absolutely positively delicious! Just like the store in flavor and texture, but cheaper and better for you. I didn’t have maple syrup (it’s pricey on my grad student budget) so I cheated and used 1/2 a cup of sugar and 1/2 a cup of water, I also put in half the chocolate chips and used the mini sized and I added a handful of dried cranberries. It still turned out fabulously!
I’m gluten free, and this is definitely being added to my list of favorite recipes. I’ll be trying the black bean recipe tomorrow! Thanks so much Pam!
Hi Joy, Thanks for sharing how you adapted the recipe to suit you. I’m glad they turned out well! In fact, I think I might try mini-chips and dried cranberries next time — yum!
these look delicious! can’t wait to surprise the kids with these!
FYI we have made 4 batches of these in 2 days up here in mammoth. My son told me tonight this was the best cookie he has ever had.
Please tell me your son didn’t eat all 4 batches himself!
I LOVE these cookies!!! I’d been looking for a healthy.. and tasty… oatmeal chocolate chip cookie recipe without wheat and refined sugar. These are sooo delicious! Thanks Pamela for this fantastic recipe and for listing the option to make oat flour by processing rolled oats in a food processor… they turned out GREAT and are now my favorite cookies 🙂
I’m only 17 and I made these. they are VERY good!!!! I made them for my family and everyones face turned into a smile once they bit into these. outstanding!!!!! a must try
Alison-You are only 17 and you are a rock star! I love that you’re already in the kitchen sharing healthful food with your family. Keep cooking! 🙂
The. Best. Cookies. Made them for vegan friends and we all couldn’t believe how good they were! I said “were” because they’re all gone!
Those cookies look so delicious. My family loves oatmeal chocolate chip cookies. We are going to make them together for a special Valentine’s Day treat!
These are fantastic! I think you can eat them for breakfast with some cottage cheese. I make batches and then freeze them on a cookie sheet before baking. I put the frozen cookies in a container in the freezer and when we want a fresh cookie, we bake a few and eat them warm. Thank you for this and all the other amazing recipes.
Oatmeal chocolate chip cookies are my very favorite. I can’t wait to try them and report
back.
This truly is one of our favorite recipes in the world! Since Pamela has given us this, we make it all the time and everyone who eats them, loves them! They don’t last long in the Gilderman house. And my kids LOVE coming home to the smell of them baking after school. Thanks Pamela for creating a new family favorite!