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5 from 6 reviews

These vegan oatmeal chocolate chip cookies are thick, soft, with a hint of cinnamon and warm spices. They’re so easy to make and come together in under 30 minutes – no chill time!

vegan chocolate chip oatmeal cookies stacked on top of each other with oats in the background

Oatmeal cookies are one of my favorite comfort foods. Although I have dairy free oatmeal cookies on the site already, I wanted to create a vegan oatmeal cookie that was egg free and just as good. And let’s just say – mission accomplished! 

Featured Reader Review

“Fantastic. We loved these so much!” 

Nicolle Connor
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These vegan oatmeal chocolate chip cookies check all the boxes for an oatmeal cookie in my books. Plus, they use simple ingredients and are so easy to make, even if you’re new to vegan baking!

Why These Vegan Oatmeal Chocolate Chip Cookies Work

  • The recipe uses ground cinnamon and ground cloves to give the cookies their warm, cozy spice.
  • These cookies are thick and soft, not crispy and thin!
  • You can customize these vegan chocolate chip oat cookies by adding chopped nuts, cranberries, or make them as vegan oatmeal raisin cookies!
  • This recipe comes together in less than 30 minutes, and the cookies can be easily frozen!
  • I like to make these as bigger cookies, around 3 tablespoon, sized, but you can make them smaller if you’d like to!

Ingredients Needed

ingredients needed to make vegan oatmeal cookies in bowl with labels
  • Ground/milled flaxseed: To replace the eggs, flax eggs are used as a binder to hold the cookies together. Mixing ground flaxseed with water creates a gel-like substance that has a similar consistency to eggs. Note that the flaxseeds must be ground, not whole. You can also use chia seeds to make chia eggs instead.
  • Flour: these vegan oatmeal chocolate chip cookies work best with all-purpose flour. You can  substitute with part white whole wheat flour, though the cookies may be more dense.
  • Old Fashioned Oats: this recipe calls for old fashioned, rolled oats, or large flake oats, not quick oats or steel-cut oats.. 
  • Chocolate Chips: You can use vegan semi-sweet chocolate chips, a chopped up semi-sweet vegan chocolate bar, or dark chocolate as well.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

step by step instructions showing how to make vegan oatmeal cookies

STEP ONE: Make the flax egg. In a small bowl, mix the ground flaxseed with the warm water. Stir and set aside until it reaches a gel-like consistency, around 10-15 minutes.

When it’s ready, preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking sheet. 

STEP TWO: In the bowl of a standing mixer or handheld mixer, beat vegan butter, white sugar, and light brown sugar together until light and fluffy, around 1-2 minutes. Stir in the flax eggs and vanilla extract.

STEP THREE: Pour in the dry ingredients and mix until just combined, being careful not to over-mix. Fold in the chocolate chips and other mix-ins if using.

STEP FOUR: Use a large cookie scoop or your hands to form 3 tablespoon-sized balls of dough and place on the cookie sheet. Add more chocolate on top of the dough if desired.

Bake for 9-12 minutes, or until the edges look set and slightly golden.

How Do I Make Flax Eggs?

spoon showing texture of a flax egg

Flax eggs are super easy to make! All you need to do is combine warm water with ground flaxseeds (not whole flaxseeds) in a bowl and let it sit until the mixture is gel-like. It should have a similar consistency to an egg.

The water and flaxseed should sit for 10-15 minutes before the flax eggs are ready. If a layer of water forms on top of the flax egg after it’s ready, you can spoon out the extra bit of water before using the flax eggs.

vegan oatmeal cookies on parchment paper with chocolate chips scattered around

Expert Tips

  • Properly measure your flour: Always, always, always properly measure your flour using a kitchen scale or the scoop and level method. Too much flour will make the cookies dense and crumbly.
  • Don’t over-mix: Be gentle when stirring the flax eggs into the dough. They only need to be mixed until just incorporated.
  • Add some extra chocolate chips on top of the cookies to get those delicious gooey puddles of chocolate!
  • If the vegan oatmeal chocolate chip cookies aren’t perfectly round when they come out of the oven, there’s a hack for that! Grab a ramekin or wide rim cup and gently cover the cookie (while still warm), then swirl the ramekin around in a circle to shape the edges. If the cookies come out too flat for some reason, you can do this to fix that too!

Storage Instructions

Store the cookies for up to 5 days at room temperature in an air tight container. 

You can also freeze the baked cookies in a ziploc bag for 2-3 months and thaw at room temperature. 

To freeze the cookie dough for later, place the dough (formed into balls) on the baking sheet and place in the freezer until they are solid (they don’t have to be frozen completely).

Take the balls of dough off the baking sheet and place in a ziploc bag, then freeze for up to 2 months. Let them come to room temperature before baking.

More Vegan Cookies You’ll Love

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Vegan Peanut Butter Chocolate Chip Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

vegan chocolate chip oatmeal cookies stacked on top of each other with oats in the background
5 from 6 reviews

Vegan Oatmeal Chocolate Chip Cookies

Gabby Kislanko
These vegan oatmeal chocolate chip cookies are soft, chewy, with a hint of cinnamon and spices. They’re so easy to make and come together in under 30 minutes – no chill time!
Prep Time: 16 minutes
Bake: 10 minutes
Total Time: 26 minutes
Servings: 18 cookies
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Ingredients
 

  • 2 tbsp ground/milled flaxseed, (SEE NOTES)
  • 4½ tbsp warm water
  • 1 cup vegan butter, softened
  • ¼ cup (50 g) granulated sugar
  • ½ cup (110 g) light brown sugar
  • 3⅛ cup (250 g) old fashioned oats, (SEE NOTES)
  • 1½ cup (187.5 g) all-purpose flour, (SEE NOTES)
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp vanilla extract
  • ¾ cup vegan semisweet chocolate chips or chopped up chocolate

Instructions
 

  • Add 2 tablespoon of milled/ground flaxseed and 4½ tablespoon of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). If after 10 minutes, a layer of water has formed on top of the flax eggs, you can scoop that out.
  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar for 1-2 minutes, until light and fluffy. Add in the flax egg and vanilla extract.
  • Mix in the flour, oats, nutmeg, cinnamon, cloves, salt, and baking soda until combined. Do not over-mix! Stir in the chocolate chips.
  • Use a large cookie scoop or your hands to form 3 tablespoon sized balls of dough. Press a few more chocolate chips into the top of each cookie (if desired). Put the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 9-12 minutes. The edges will look golden brown and the middles will look set.
  • Let cool on the baking sheet for 10-15 minutes (you can sprinkle with some sea salt if desired), then transfer to a wire rack to cool completely.

Equipment

Mixing Bowl
Baking Sheets
Baking Sheets
Measuring Spoons

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour: It’s important to properly measure the flour in every recipe, but even ½ tablespoon too much flour will totally change these cookies. If they don’t spread or are crumbly, the flour was over-measured. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Flax Egg: The flax eggs won’t work properly in the recipe unless wait for the mixture to become gel-like and goopy. If after 15 minutes it’s still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you don’t follow a vegan diet, I recommend this non-vegan oatmeal cookie recipe instead.
Oats: The oats must be old-fashioned oats (Also called rolled oats or large flake oats). The cookies will not work if you use steel cut oats or quick oats. 
Mix-Ins: Feel free to replace the chocolate chips with raisins, cranberries, or even add chopped up walnuts or pecans to the cookies!
Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.
Calories: 248kcal, Carbohydrates: 31g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 178mg, Potassium: 124mg, Fiber: 3g, Sugar: 12g, Vitamin A: 483IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.