These Vegan Oatmeal Chocolate Chip Cookies are the best cookies ever! Perfectly chocolatey, chewy & soft, and so easy to make. You only need a few simple ingredients like almond flour, oats, coconut oil, pumpkin puree, and chocolate chips to make them. Plus theses are gluten free and vegan chocolate chip cookies so everyone can enjoy them!
I love a healthy chocolate chip cookie recipe and these vegan oatmeal chocolate chip cookies are my new go-to cookie recipe! They are wonderfully soft vegan chocolate chip cookies that are also gluten free and so easy to make! Similar to these popular oatmeal cookies.
My whole family loved these vegan chocolate chip cookies, even the pickiest eaters (my kids, lol) ate them. I was actually worried my kids wouldn’t like the oats in them but they devoured them. They pretty much love all of my healthy desserts, which is a huge compliment in my eyes.
The best part about this oatmeal chocolate chip cookie recipe is that they are made with all healthy ingredients like pumpkin puree, coconut oil, almond flour, and oats (that we turn into oat flour). All blended together with other basic cookie ingredients and baked until perfectly soft, chewy cookies that are irresistibly delicious!
Why you will love this chocolate chip oatmeal cookies Recipe
- Healthy chocolate chip cookies that are vegan + gluten free
- Quick and easy to make
- Sweetened with a combination of maple syrup + brown sugar
- They store great and are even better the next day
- Kid approved!
Ingredients and Substitutions
Here is the list of ingredients needed to make these incredible vegan oatmeal chocolate chips cookies that you are going to love!
- Oats – I used rolled oats that I blended into oat flour but store-bought oat flour also works great!
- Almond flour – fine blanched almond flour helps keep this cookie recipe gluten free.
- Pumpkin puree – real canned pumpkin puree replaces the eggs in the chocolate chips cookies keeping them vegan. You could also use applesauce.
- Maple syrup + brown sugar – act as the sweetener’s that help add a nice sweetness to the cookies.
- Coconut oil – give the cookie a nice golden layer. You could also use vegan butter.
- Baking soda + baking powder – act as evening agents in the cookie dough that help the cookie rise as they bake.
- Vanilla extract – for that warm vanilla flavor we all love in a good chocolate cup cookie.
- Ground cinnamon – adds a nice hint of warmth that gives the cookies amazing flavor.
- Salt – a little pinch of sea salt helps enhance the flavors of the other ingredients.
- Chocolate chips – you can use any choclate chips you like. We used the Ghiradelli brand
*Get the complete list of recipe ingredients and instructions in the recipe card at the bottom of this post.
Recommended Kitchen Tools
- Measuring cups + measuring spoons
- Food processor
- Mixing bowls
- Baking sheet + parchemnt paper
- Cookie scoop
How To make the best vegan oatmeal cookies with chocolate chips
- Blend the oat flour if not using store bought then combine it with the rest of the dry ingredients.
2. Mix the wet ingredients then combine with the dry ingredients and fold in the vegan chocolate chips. Cover and chill the batter for 10 minutes.
3. Use an ice cream scoop to drop the cookie dough in even amounts onto a cookie sheet lined with a baking mat or parchment paper. Bake at 350 degrees F for 12-15 minutes, until the edges are nice and golden brown.
Top THE COOKIES with more chocolate chips and sea salt for that bakery-style look.
So soft and chewy with the perfect texture and burst of chocolate flavor from the vegan chocolate chips. The salty sweet combo with the sea salt on top is everything.
Recipe Tips and Variations
- To make oat flour: Add the oats to a food processor or blender and pulse until they form into a flour-like texture. Measure and make sure that the oat flour results in 1 ½ cups. Typically 1 ½ cups of oats blended into oat flour will still results in the same amount but I always double check.
- Make sure to chill the dough before baking the cookies. This allows the dough not to spread when the cookies bake.
- You can also add in chopped walnuts or pecans to give these cookies even more texture.
- Let the cookies cool for at least 10-15 minutes after baking since they will continue to cook after you remove them from the oven.
- For that bakery-style look, press a few extra chocolate chips into the top of each cookie with a sprinkle of sea salt right after you take them out of the oven.
Storing these vegan oatmeal chocolate chip cookies
Store leftover cookies in a sealed container on the counter for up to 4 days. You can also freeze these cookies.
To freeze the baked cookies, allow them to completely cool then place them into a freezer safe bag or container and freeze them for up to 3 months.
More Vegan Desserts
- No Bake Date Cookies
- Peanut Butter Oatmeal Balls
- Vegan Protein Cookie Dough
- Monster Cookie Energy Bites
Did you try this vegan oatmeal chocolate chip cookies recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Vegan Oatmeal Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 15–20 cookies 1x
- Diet: Vegan
Description
These Vegan Oatmeal Chocolate Chip Cookies are the best vegan cookies ever! They are made with wholesome ingredients, are soft and chewy with hints of dark chocolate and they bake up so beautifully! Everyone will go crazy for them!
Ingredients
Dry Ingredients
- 1 ½ cups Blanched Almond Flour (I used Bob’S Red Mill)
- 1 ½ cups oats (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
Wet Ingredients
- 3 tablespoons melted coconut oil
- ⅔ cup pumpkin puree
- ¾ cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips (plus more for topping)
Instructions
- Make the oat flour: Add the oats to a food processor or blender and pulse a few times until it forms into a flour-like consistency. Measure again and make sure it yields 1 ½ cups. If not, then add a little bit more oats to the food processor and pulse again to make some more to bring it to 1 ½ cups of oat flour. You can also buy pre-made oat flour at most grocery stores but I like to make my own).
- Add the dry ingredients to a medium size mixing bowl and mix well to fully combine.
- In a separate medium size mixing bowl, combine the wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and mix fully into a wet, chunky batter
- Fold in the vegan chocolate chips. Cover and chill the dough for 10 minutes.
- While the dough is chilling, preheat the oven to 350F degrees and line a baking sheet or cookie sheet with a baking mat or parchment paper.
- Remove the dough from the refrigerator and use a medium size ice cream scoop, round tablespoon, or spoon to drop even amounts of the cookie dough onto the baking sheet. Make sure the cookies are 2 inches apart from one another. I was able to fit 12 cookies on a standard size pan. You can press the cookies down with a spoon but I prefer to just drop them onto the cookie sheet and let them bake that way.
- Place the cookies into the preheated oven on the middle rack and bake for 12-15 minutes until the edges are nice and golden brown.
- Remove, and press a few more vegan chocolate chips into the top of each cookie with a light sprinkle of sea salt to give them that bakery-style look.
- Let the cookies cool on the pan for at least 5 minutes, then you can carefully transfer them to a cooling rack and let them cool for 10 more minutes until you dig in.
Notes
- Both coconut oil and butter work in this recipe.
- To make oat flour: Add the oats to a food processor or blender and pulse until they form into a flour-like texture. Measure and make sure that the oat flour results in 1 ½ cups. Typically 1 ½ cups of oats blended into oat flour will still results in the same amount but I always double check.
- Make sure to chill the dough before baking the cookies. This allows the dough not to spread when the cookies bake.
- You can also add in chopped walnuts or pecans to give these cookies even more texture.
- Let the cookies cool for at least 10-15 minutes after baking since they will continue to cook after you remove them from the oven.
- For that bakery-style look, press a few extra vegan chocolate chips into the top of each cookie with a sprinkle of sea salt right after you take them out of the oven.
- You can store these cookies very easily. Let them cool completely, then place them into an airtight container and store them on the counter or in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Healthy Desserts
- Method: Oven
- Cuisine: American
These look and sound so amazing! I’m wondering if I could substitute the almond flour with maybe pecan flour? I can’t do almond but really want to try these!
The recipe looks great and I will be trying it, but these chocolate chips are not vegan. According to a notice posted by the Ghirardelli Chocolate Company (2016), their Semi-Sweet Chocolate Baking Chips now contain milk as one of the ingredients. In addition, while the company has dark chocolate products that do not contain milk as an ingredient, they are made on shared lines with milk.
Thank you Stephanie. I will update the recipe list with vegan chocolate chips.