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A stack of vegan oatmeal chocolate chip cookies sits on a white counter.
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Vegan Oatmeal Chocolate Chip Cookies

These vegan oatmeal chocolate chip cookies are so soft and buttery. The oatmeal adds just the right amount of chew, and the chocolate chips add melty chocolate flavor in every bite.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 38 cookies
Calories 150kcal
Author Marly McMillen

Equipment

Ingredients

  • 2 flax eggs
  • 3 cups old-fashioned oats
  • 1 cup vegan butter, softened
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 ¾ cups all-purpose flour (plus 1 tablespoon of flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups dairy-free chocolate chips
Cups - Metric

Instructions

  • Preheat oven to 325°F/165°C. Lina cookies sheets with parchment paper.
  • Make the flax eggs and set it aside.
  • Measure the oats and then spread them out across one of the baking sheets and bake in the heated oven for 10 minutes. Stir the oats one time during baking. Set aside to cool completely.
  • Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy, about 1 minute. Add the sugars and beat until light and fluffy, about 1 minute. Add the flax eggs, vanilla, and molasses and beat to combine.
    Looking down on a mixing bowl full of cookie dough. The beater is covered with cookie dough as well.
  • In a separate bowl, combine the flour (1 ¾ cup + 1 tablespoon), baking soda, baking powder, cinnamon, and salt. Stir to combine. Pour the flour mixture with the butter mixture and mix at low speed until combined.
    Flour is being added to a stand mixer bowl with whipped butter.
  • Add the cooled oats and beat on low speed until combined.
    Looking down on a mixing bowl full of cookie dough batter and oats.
  • Stir in the chocolate chips, reserving some to press into the tops of the cookie dough balls. Chill the dough for 10 to 15 minutes.
  • Increase the oven temperature to 350°F/175°C.
  • Use a cookie scoop to drop dough by rounded spoonfuls onto a cookie sheet. (add some chocolate chips to the top of each cookie ball). Bake for 10 to 11 minutes, until golden.
  • Remove from oven and allow to cool for a minute before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. You can freeze the cookies in appropriate freezer containers or bags for up to 2 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 107mg | Fiber: 1g | Sugar: 10g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg