These vegan chocolate chip oatmeal cookies are easy to make and the recipe makes a bunch of cookies for everyone to enjoy! (or just yourself we’re not judging!)
I love oatmeal anything (I mean I have a whole section of this food blog dedicated to oatmeal!) so it only seemed right that made a vegan recipe for chocolate chip oatmeal cookies. I’m a big oatmeal raisin cookie fan but my Twitter followers roasted me. So to appease them I made this incredible vegan chocolate chip cookie recipe. But I’m still making an oatmeal raisin cookie soon 😉
How to Make Vegan Chocolate Chip Oatmeal Cookies
This vegan chocolate chip oatmeal cookie recipe is similar to most other cookie recipes out there with a few caveats. As a vegan egg replacement for cookies, we used Just Egg liquid and let me tell you it works great! If you still don’t have access to Just Egg there are plenty of other egg substitutes that you can use. The simplest is a flax egg or a banana. Our recipe calls for 2 large “eggs” for whichever substitute you decide to use.
Now you know your oven better than me because well, I’ve never even seen your oven. And it’s a well-known fact that most ovens are actually liars. Now what I mean by that is most ovens aren’t calibrated for the right temperature, so you might put in 350F on the display but actually in the oven it can be way off (which is most often the case). So if you know your oven runs hot either reduce the heat a bit or put them in for a shorter amount of time. The easiest way to know for sure what temperature your oven is is by using an oven thermometer to tell you.
- Preheat your oven to 350F.
- In a bowl whisk together the flour, baking soda cinnamon and salt.
- In a separate mixing bowl, use a hand blender to beat your vegan butter until it has a smooth consistency. Througout this step use a spatula liberally to scrap the mixture off of the edges and back into the bowl. Add your brown sugar and granulated sugar and beat on medium speed until well mixed in. Next blend in the Just Egg, vanilla and molasses. When that is well mixed in blend in the dry ingredients on low speed. Now blend in your oats, and finally when everything is well mixed together add in your chocolate chips. Be careful not to over blend the chocolate chips because they will fall apart.
- Put a piece of parchement paper on a cookie tray. Use a spoon or a ice cream scoop to scoop the dough out and form a ball with your hands and place on the cookie rack. You want about 2-3 tablespoons of dough per cookie. These cookies do spread out quite a bit though so be sure to space them out accordingly. I used a standard cookie pan and only did 9 cookies per tray and constantly had 2 trays rotating. Place in the oven for 13 minutes. Remove and let sit for at least 5 minutes. They will look very gooey when they first come out but I promise they set very firmly so don’t overcook them.
- Top with flaky salt and enjoy with a nice glace of cold oatmilk!
Also, my friend Candice of The Edgy Veg taught me that interestingly enough almost all semi-sweet chocolate chips are vegan, except Hershey. It’s always good to check just to be sure.
Kitchen Equipment I used for recipe:
- Wild 3 tier cookie cooling rack – Alright I know I said a cooling rack is a cooling rack, but when I was scrolling amazon the other day I found this crazy 3 tier cookie cooling rack! Now I don’t own this myself or know how functional it is but it looks wild lol
- Gold Cooling Rack – There really isn’t a difference between a regular cooling rack and a gold one BUT they look super cute in pics so I love mine so much!
- Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Vegan Chocolate Chip Oatmeal Cookies
Equipment
- Cookie pan
- Cooling Rack
- Hand blender
- Mixing bowls
Ingredients
- 2 cups Oatmeal rolled oats
- 1 cup Vegan Butter softened
- 1.5 cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 cup Brown Sugar packed
- ½ cup Sugar
- ⅓ cup Just Egg or 2 flax eggs
- 1 tbsp Fancy Molasses
- 2 tsp Vanilla Extract
- 2 cups Semi-Sweet Chocolate Chips
- 1 tbsp Flaky Salt optional to top
Instructions
- Preheat your oven to 350F.
- In a bowl whisk together the flour, baking soda cinnamon and salt.
- In a separate mixing bowl, use a hand blender to beat your vegan butter until it has a smooth consistency. Throughout this step use a spatula liberally to scrap the mixture off of the edges and back into the bowl. Add your brown sugar and granulated sugar and beat on medium speed until well mixed in. Next blend in the Just Egg, vanilla and molasses. When that is well mixed in blend in the dry ingredients on low speed. Now blend in your oats, and finally when everything is well mixed together add in your chocolate chips. Be careful not to over blend the chocolate chips because they will fall apart.
- Put a piece of parchement paper on a cookie tray. Use a spoon or a ice cream scoop to scoop the dough out and form a ball with your hands and place on the cookie rack. You want about 2-3 tablespoons of dough per cookie. These cookies do spread out quite a bit though so be sure to space them out accordingly. I used a standard cookie pan and only did 9 cookies per tray and constantly had 2 trays rotating. Place in the oven for 13 minutes. Remove and let sit for at least 5 minutes. They will look very gooey when they first come out but I promise they set very firmly so don't overcook them.
- Top with flaky salt and enjoy with a nice glace of cold oatmilk!
If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.
Nutrition Facts for Vegan Oatmeal Chocolate Chip Cookies
The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!
Nutrition Facts
36 servings per container
Serving Size1 g
- Amount Per ServingCalories165
- % Daily Value *
- Total Fat
8.3g
13%
- Saturated Fat 3.6g 18%
- Sodium 97mg 5%
- Potassium 64mg 2%
- Total Carbohydrate
22g
8%
- Dietary Fiber 1.5g 6%
- Sugars 14g
- Protein 2g 4%
- Calcium 1.5%
- Iron 13%
- Vitamin D 1%
- Vitamin E 4%
- Vitamin K 0.5%
- Thiamin 5.5%
- Riboflavin 3%
- Niacin 3%
- Vitamin B6 1%
- Folate 4%
- Pantothenic Acid 2%
- Phosphorus 6%
- Magnesium 6%
- Zinc 4%
- Selenium 8%
- Copper 10%
- Manganese 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
No surprise here, even if this recipe does have oatmeal in it, there is still a ton of stuff that isn’t packed with a lot of nutrition. Although one cookie certainly wouldn’t ruin your day, eating the entire batch (over 6000 calories) certainly would and could also have some other serious health implications. Like we always talk about when we discuss “junk” vegan food, moderation is the key to success.
There isn’t much nutritionally to vegan chocolate chip oatmeal cookies. It’s essentially a lot of sugar and fat held together by oats. That being said the oats do help add some fiber which aids in stabilizing blood sugar levels as well as the fancy molasses add a nice boost of iron. So there are definitely worse foods to eat. That being said we would try to limit your intake to just a few especially if you’re worried about your blood sugar or extra calories.
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So delicious. Made them with Krusteaz GF all purpose flour and applesauce (my store didn’t have Just Egg and I was out of flax) and they were still wonderful. Make them with friends so you won’t eat them all yourself.
We’re glad to hear it worked well with GF flour! Thanks for sharing 🙂
Great recipe!
I had never thought of using Just Egg in baked goods.
Also, I used Bob’s Red Mill 1:1 gluten-free flour and they turned out great!
So glad I finally got around to making these! They’re soft and chewy and wonderful. The oats add a fun texture twist and the molasses gives them a subtly different taste than your average chocolate chip cookie. My son and I both loved them!
Dee-lish!! Love the hint of cinnamon!! 👌🏼
Delicious and sooo easy! I subbed maple syrup for molasses and they turned out GREAT!! So soft and chewy. The perfect cookie recipe!
These are DEEELISH! Just lil patties of butter, sugar and oats. 5 stars!
I guess i misunderstood the assignment. It took me a lot longer than 25 minutes to make 2.5 batches. I found the hand blender just threw the oats and then the chips so had to hand stir those in. Probably because my cookie dough was a lil drier. Mine came out pretty dark from the get-go and was careful not to over cook. I will reduce the chips next time by a cup.
Great recipe! I made larger cookies (3 tbsp) for me because I like them chewier and smaller cookies (2 tbsp) as my partner likes them crunchier. They are both delicious!
Amazing so glad you enjoyed them! 🙂