Vegan Oatmeal Chocolate Chip Cookies
These soft and chewy vegan oatmeal chocolate chip cookies are made with hearty oat flour, peanut butter for taste and texture, and are naturally sweetened. Each bite is better than the last, and no one will ever know they’re vegan and gluten-free!
Meet the most delicious vegan oatmeal chocolate chip cookie there ever was! The texture is soft and chewy and the flavor is perfectly sweet with a hint of peanut butter. No eggs, butter, or refined flours are used in this recipe – just wholesome plant-based ingredients!
These cookies are decadent and absolutely delicious – and they never last long in our house! You’ll need only one bowl for mixing, 8 ingredients, and 8 minutes for baking.
Ingredients – What You Need
Below you’ll find the full list of ingredients needed plus some important tips!
Oat flour and quick oats: the base of this cookie is oat flour (ground up oats) and quick oats!
Flax egg: This ingredient is going to be the cookies egg replacement that’s completely plant-based. It’s made from flax meal and water and resembles the same consistency as a regular egg!
Peanut butter: creamy natural peanut butter for taste and texture! You can also swap for almond butter too.
Coconut sugar: a natural sweetener that works just like brown sugar!
Coconut oil: this recipe uses melted coconut oil instead of butter! If you prefer using another oil you can use vegan butter.
Vanilla: use pure vanilla extract for a delicious flavor!
Cinnamon: for a touch of flavor and spice!
Chocolate chips: to keep the recipe plant-based, use dark chocolate chips!
Step by Step Instructions
First, preheat your oven to 350F.
(1) Mix together the wet ingredients first! Coconut oil, peanut butter, coconut sugar, vanilla, and flax egg.
(2-3) Add dry ingredients – to the same bowl add the oat flour, quick oats, baking powder, cinnamon, and a pinch of salt. Mix together until combined, then fold in chocolate chips.
(4) Scoop dough and bake! Then use a cookie scoop and measure dough balls. Place on a sheet pan lines with parchment paper and bake for 8 minutes. Let cookies cool before enjoying!
Tips for Success
Use a quality natural peanut butter – For best results, I recommend using natural peanut butter because it’s very creamy and will give the best texture to your cookies. Most peanut butter has added fillers, oils, and sugars in them (which I don’t recommend) – here is my favorite peanut butter brand to use for baking and eating!
Make sure the flax egg has set – when making a flax egg, the flax meal and water need to sit for 5 minutes for the consistency to become just right. If you don’t let it sit long enough it will not be the proper consistency to bind the ingredients together. Remember, you want it to be like the consistency of an egg – so it needs just a few minutes to develop properly!
Don’t have flax meal for the egg? You can make it with flax seeds! Whenever I don’t have flax meal on hand for a flax egg, I make it with extra flax seeds I have in my pantry. Simply add the seeds to a coffee grinder or blender (coffee grinder is best!) and grind them until the texture is like flax meal. Keep in an airtight container or jar for future recipes!
Use a cookie scoop for perfect cookie dough measurements! Rather than guessing how big or small the cookies should be, you can use this cookie scoop to make things super easy.
Frequently Asked Questions
What is a flax egg? It’s a plant-based egg replacement made from flax meal (ground-up flax seeds) and water. When the water and flax meal are mixed together it turns into a wonderful binding agent (aka a flax egg) for baked goods such as this recipe!
Can I use anything other than quick oats? I like using quick oats because the smaller pieces bind together best in the cookie dough. But if you don’t have quick oats you can use old-fashioned rolled oats or you can chop whole oats into smaller pieces!
My Favorite Way to Store These Cookies
For best results, keep these cookies stored in your refrigerator! We absolutely love them this way. It not only helps them keep longer, but also will help the coconut oil stay firm resulting in the chewiest cookie ever. They can of course be stored at room temperature, but they get much softer than if chilled!
More Oatmeal Cookies to Try
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These soft and chewy vegan oatmeal chocolate chip cookies are made with hearty oat flour, peanut butter for taste and texture, and are naturally sweetened. Each bite is better than the last, and no one will ever know they're vegan and gluten-free!
- 3/4 cup quick oats use gluten-free if needed
- 3/4 cup oat flour use gluten-free if needed
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup coconut sugar you can also swap for brown sugar
- 1 flax egg (1 Tablespoon flax meal + 2 1/2 Tablespoons filtered water)
- 3 Tablespoons creamy peanut butter
- 5 Tablespoons melted coconut oil you can also measure 1/4 cup + 1 Tablespoon
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Preheat oven to 350F.
Make the flax egg: first, in a small dish or bowl, mix together 1 Tablespoon of flax meal with 2 1/2 Tablespoons filtered water. Let sit for 5 minutes until it thickens.
Mix together wet ingredients: In a large bowl, mix together peanut butter, melted coconut oil, vanilla, coconut sugar, and flax egg.
Add dry ingredients: then in the same bowl, add oat flour, quick oats, baking soda, a pinch of salt, and cinnamon. Mix until combined, then fold in chocolate chips.
Form dough balls: use a cookie scoop to measure the dough balls and arrange them on a cookie sheet lined with parchment paper. Spread dough balls about 3 inches from one another.
And bake! Bake cookies for 8 minutes, then let cool for 10 minutes before enjoying! Store in refrigerator in a ziplock bag for best results.