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Vegan Chocolate Chip Oatmeal Cookies

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Vegan Chocolate Chip Oatmeal Cookies- a vegan take on a classic cookie recipe that combines the hearty flavor of rolled oats with the sweet, rich taste of chocolate chips.

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Vegan Chocolate Chip Oatmeal Cookies

These cookies are the perfect treat for anyone following a vegan diet, or for those looking for a healthier alternative to traditional chocolate chip cookies.

These vegan chocolate chip oatmeal cookies are soft, chewy, and full of chocolatey goodness. The addition of rolled oats gives them a nice texture.

Rolled Oats vs Quick Oats

Rolled oats and quick oats are both made from whole oat groats (the inner part of the oat kernel), but they are processed differently.

Rolled oats are made by steaming and rolling whole oat groats to flatten them. This process preserves the oat’s natural shape and texture, making them chewier and more substantial than quick oats. They typically take a bit longer to cook, but they have a more distinct oat flavor and texture. Rolled oats are ideal for making oatmeal, granola, and cookies.

Quick oats, on the other hand, are made by cutting the oat groats into smaller pieces before they are rolled. This makes them cook faster and creates a finer texture. They are perfect for making oatmeal, smoothies, and baked goods where a finer texture is desired.

This recipe calls for rolled oats. Quick oats shouldn’t be substituted.

Vegan Chocolate Chip Oatmeal Cookies

Vegan Chocolate Chip Oatmeal Cookies

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Ingredients needed:
1/2 cup vegan butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg replacer (I use Bob’s Red Mill)
1 1/2 tbsp pure vanilla extract
2 tsp molasses
3/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups whole rolled oats
3/4 cup vegan chocolate chunks

Directions:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl, combine 1 tablespoon of Bob Red’s Mill egg replacer with 2 tbsp water. Stir and set aside for 5 minutes. If you are using a different brand of egg replacer be sure to read the directions on the package. They might not be the same.

In the bowl of a stand mixer, cream the room temperature vegan butter with the brown sugar and white sugar. Mix for 2 minutes or until smooth. Add the egg replacer, pure vanilla extract and molasses. Mix until combined, scraping down the sides when necessary.

Add the all-purpose flour, baking soda and salt. Mix on low until combined with the wet ingredients. dd the rolled oats and vegan chocolate chips and beat on low speed.

Vegan Chocolate Chip Oatmeal Cookies

Scoop the dough into an airtight container and chill in the refrigerator for at least 1 hour. Scoop 1 1/2 tablespoons of dough (I like to use a cookie scoop) and roll into a ball. Place on the lined baking sheet and gently press down a little with the palm of your hand.

Leave a few inches of room between each cookie on the baking sheet since they will spread as they cook. Bake for 10-11 minutes or until they are lightly browned on the sides. They cookies will look too soft, but they will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Vegan Chocolate Chip Oatmeal Cookies
Vegan Chocolate Chip Oatmeal Cookies
Vegan Chocolate Chip Oatmeal Cookies

Vegan Chocolate Chip Oatmeal Cookies

Gina
A vegan take on a classic cookie recipe that combines the hearty flavor of rolled oats with the sweet, rich taste of chocolate chips.
5 from 12 votes
Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 18 cookies

Ingredients
  

  • 1/2 cup vegan butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg replacer (I use Bob's Red Mill)
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp molasses
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 3/4 cup vegan chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, combine 1 tablespoon of Bob Red's Mill egg replacer with 2 tbsp water. Stir and set aside for 5 minutes. If you are using a different brand of egg replacer be sure to read the directions on the package. They might not be the same. 
  • In the bowl of a stand mixer, cream the room temperature vegan butter with the brown sugar and white sugar. Mix for 2 minutes or until smooth. Add the egg replacer, pure vanilla extract and molasses. Mix until combined, scraping down the sides when necessary. 
  • Add the all-purpose flour, baking soda and salt. Mix on low until combined with the wet ingredients. dd the rolled oats and vegan chocolate chips and beat on low speed. 
  • Scoop the dough into an airtight container and chill in the refrigerator for at least 1 hour. Scoop 1 1/2 tablespoons of dough (I like to use a cookie scoop) and roll into a ball. Place on the lined baking sheet and gently press down a little with the palm of your hand. 
  • Leave a few inches of room between each cookie on the baking sheet since they will spread as they cook. Bake for 10-11 minutes or until they are lightly browned on the sides. They cookies will look too soft, but they will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. 
Keyword Cookies, Vegan
Tried this recipe?Let us know how it was!

Looking for more vegan cookie recipes like these Vegan Chocolate Chip Oatmeal Cookies?

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Did you try this recipe? I’d love to see the results! If you enjoyed making these Vegan Chocolate Chip Oatmeal Cookies, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!

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Gina Michele
Adore Crochet

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